If you are looking for a refreshingly simple side dish that brightens up any meal, this Cucumber Dill Salad Recipe is exactly what you need. Crisp cucumbers mingled with the delicate tang of sour cream or Greek yogurt, a hint of fresh dill, and a touch of vinegar or lemon juice create a perfect harmony of flavors. It’s the kind of salad that feels light yet utterly satisfying, turning everyday ingredients into an irresistible treat that’s as vibrant on the palate as it is on the table.
Ingredients You’ll Need
The beauty of this Cucumber Dill Salad Recipe lies in its simplicity. Each ingredient plays a crucial role, adding layers of flavor and freshness without complicating the process. Fresh cucumbers bring crunch and juiciness, while dill adds that signature herbaceous note that lifts the entire dish.
- Cucumbers (2 large, thinly sliced): Use seedless English cucumbers for the best texture, or peel and seed regular cucumbers to keep the salad crisp and refreshing.
- Red onion (¼ cup, thinly sliced): Adds a mild sweetness and a little bite, balancing the creaminess beautifully.
- Sour cream or plain Greek yogurt (¼ cup): Provides a tangy, creamy base that holds the flavors together, offering a slight richness without heaviness.
- White vinegar or lemon juice (1 tablespoon): This acid brightens the salad and helps meld all the taste elements into one delightful bite.
- Fresh dill (1 tablespoon, chopped) or dried dill (1 teaspoon): The star herb that defines this salad with its fragrant, slightly citrusy notes.
- Sugar (½ teaspoon, optional): Balances the acidity and enhances the natural sweetness of the cucumbers.
- Garlic powder (¼ teaspoon): Adds just a whisper of savory depth without overwhelming the fresh flavors.
- Salt (¼ teaspoon): Essential for seasoning and bringing out the best in every ingredient.
- Black pepper (â…› teaspoon): Provides just a touch of warmth and complexity to finish it off.
How to Make Cucumber Dill Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together the sour cream or Greek yogurt with the vinegar or lemon juice, chopped fresh dill (or dried dill), sugar if you’re using it, garlic powder, salt, and black pepper in a large bowl. This dressing is creamy and tangy, with subtle herb notes that will perfectly coat the crisp veggies.
Step 2: Toss the Vegetables
Add the thinly sliced cucumbers and red onion straight into the bowl with the dressing. Gently toss everything together so the slices get fully coated. This step is key because it allows the flavors to blend while keeping the cucumbers crunchy and fresh.
Step 3: Chill and Marinate
Cover the bowl and refrigerate the salad for at least 20 to 30 minutes. This resting time lets the cucumbers soak in the flavors of dill and tangy dressing, making each bite even more flavorful. Give it a quick stir before serving to re-distribute the dressing.
How to Serve Cucumber Dill Salad Recipe
Garnishes
A sprinkle of extra fresh dill or a few thin cucumber ribbons can elevate the presentation and add a burst of green vibrancy. For a little pop of color, consider a few cherry tomato halves or a dusting of paprika on top, creating a sensory invitation that’s as pretty as it is tasty.
Side Dishes
This salad shines alongside grilled meats like chicken or steak, or pairs wonderfully with seafood such as salmon or shrimp. It’s also fantastic with sandwiches or as part of a picnic spread, adding a crisp, tangy contrast to heavier dishes.
Creative Ways to Present
If you want to impress, serve this cucumber dill salad in small Mason jars for individual portions, or on a bed of lettuce leaves for a light, crisp base. You could even layer it with a little crumbled feta cheese and cherry tomatoes for a Mediterranean twist. The possibilities are delightful and endless!
Make Ahead and Storage
Storing Leftovers
Because cucumbers release water over time, the salad is best enjoyed the day it’s made for peak crunch. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Give the salad a stir before serving to refresh the flavors.
Freezing
This Cucumber Dill Salad Recipe is not suitable for freezing since cucumbers become watery and lose their crunchy texture when thawed. It’s freshest and most enjoyable when served chilled and crisp straight from the fridge.
Reheating
Reheating is not recommended for this salad because its charm lies in cool, crisp textures and fresh flavors. Keep it chilled to enjoy the perfect refreshing bite every time.
FAQs
Can I use dried dill instead of fresh?
Absolutely! While fresh dill has a more vibrant flavor, dried dill works well in this recipe. Use about one-third the amount of dried dill as fresh, so 1 teaspoon of dried dill will suffice for 1 tablespoon of fresh.
Is there a vegan alternative for the dressing?
You can substitute the sour cream or Greek yogurt with dairy-free alternatives like coconut yogurt or cashew cream. Adjust the seasoning to taste, and you’ll have a tasty vegan-friendly version of this salad.
What type of cucumbers works best?
Seedless English cucumbers are ideal because they have fewer seeds and thinner skins, resulting in a tender, crunchy texture. If you use regular cucumbers, peeling and removing seeds helps avoid bitterness and excess moisture.
Can I add other vegetables to this salad?
Sure! Thinly sliced radishes or cherry tomatoes add an extra layer of color and flavor. Just keep additions minimal to maintain the fresh, light essence of the original salad.
How long should the salad chill before serving?
Chilling for at least 20 to 30 minutes allows the flavors to mingle beautifully. If you’re in a rush, 15 minutes will still deliver a tasty result, but a little extra time really deepens that dill and tangy kick.
Final Thoughts
This Cucumber Dill Salad Recipe is a fresh, fuss-free wonder that belongs in your recipe arsenal. It’s a perfect side for those warm days when something light and lively is exactly what you crave. Once you try it, you’ll find yourself reaching for this creamy, tangy, crisp salad again and again, sharing it with friends and savoring every bite. Give it a go—you won’t regret it!
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Cucumber Dill Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A refreshing and creamy cucumber dill salad perfect for a light side dish. This salad features thinly sliced cucumbers and red onions tossed in a tangy dressing made from sour cream or Greek yogurt, vinegar or lemon juice, fresh dill, and spices. It’s quick to prepare, requires no cooking, and is ideal for accompanying grilled meats, sandwiches, or seafood.
Ingredients
Salad Ingredients
- 2 large cucumbers, thinly sliced
- ¼ cup red onion, thinly sliced
Dressing Ingredients
- ¼ cup sour cream or plain Greek yogurt
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon sugar (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- â…› teaspoon black pepper
Instructions
- Prepare the dressing: In a large bowl, whisk together the sour cream or Greek yogurt, vinegar or lemon juice, chopped dill, sugar if using, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Mix the salad ingredients: Add the thinly sliced cucumbers and red onions to the bowl with the dressing. Toss everything together gently until the cucumbers and onions are well coated with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 to 30 minutes. This allows the flavors to blend and the salad to chill, enhancing its refreshing taste.
- Serve: Before serving, give the salad a quick stir. Serve chilled as a light and flavorful side dish alongside grilled meats, sandwiches, or seafood dishes.
Notes
- Use seedless English cucumbers for the best texture, or peel and seed regular cucumbers to reduce bitterness and excess moisture.
- This salad is best enjoyed the same day it’s made to retain freshness and crispness.
- You can store leftovers in the refrigerator for up to 2 days, but the cucumbers may release extra water over time.
