Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial and/or link to products or services on this website.
This Cold Cucumber and Dill Salad is the perfect refreshing and crunchy snack or side dish to enjoy on a hot summer day. All you need is a handful of simple ingredients. Vegan and gluten-free.
Bring this Cucumber and dill salad at your next summer barbecue or family picnic. Its refreshing freshness pairs with any dish that could use a zesty, robust and flavorful crunch. Get it on the table in 10 minutes flat!
- A simple and refreshing salad
- Ingredients for Cucumber and Dill Salad
- How to Make Cucumber and Dill Salad
- Presentation suggestions
- How to Store Cucumber and Dill Salad
- Crunchy Cucumber and Dill Salad Recipe
A simple and refreshing salad
When the sun and warm weather return, I’m always looking for new, tasty, no-fuss ways to eat as many raw vegetables as possible. And after tasting the crisp, refreshing cucumber in this delicious Tomato, Cucumber, and Basil Salad, I knew I wanted to find a way to make cucumbers the star of the show.
Trust me when I say this cucumber dill salad can’t be beat. It’s crunchy, fresh, bright and as tasty as can be. Plus, it’s easy to prepare while you’re cooking other main dishes, making this recipe a no-brainer. After the first bite, you’ll understand why this side dish that can’t stop eating is on repeat in my house.
Ingredients for Cucumber and Dill Salad
You just need 6 simple ingredients and your favorite salad bowl to prepare this easy side dish. Minimal ingredients for maximum flavor here, my friends.
- Cucumber: Thin-skinned cucumbers such as English/hothouse cucumbers or Persian cucumbers are best. Avoid Kirby cucumbers or thick-skinned cucumbers. These are best suited for marinating or sautéing.
- Red onion: adds a nice textural contrast. Feel free to add or exchange my Quick Pickled Red Onions for an extra pop!
- Red wine vinegar: gives this fresh cucumber salad the *zing* it has to pass the taste test. If you are out of red wine vinegar, replace it with apple cider vinegar or white wine vinegar.
- Oil: A few tablespoons of high-quality extra virgin olive oil helps coat the onion and cucumber slices and allow the vinegar and seasonings to stick. If it is oil-free, it can be omitted, but note that this will cause the remaining marinade ingredients to slide to the bottom of your salad bowl.
- Fresh dill: This fresh herb has a bright, tangy, almost lemony flavor that pairs so well with the crisp, refreshing cucumbers and the robust flavor of red wine vinegar. If you’re not a fan of dill, feel free to swap it out with your favorite fresh herbs like fresh basil, parsley, mint, or cilantro.
- Whole grain mustard: adds a delicious spicy kick that balances the sweetness of the onions. If you don’t have whole grain mustard on hand, don’t worry: just add yellow mustard seeds, spicy brown mustard, or Dijon mustard.
How to Make Cucumber and Dill Salad
- Whip vinegar, oil, mustard and a large pinch of salt together until simple dressing is emulsified.
- Add in thin slices of cucumber, onion and fresh dill.
- Fold together until well mixed.
- Marinate for 5 to 10 minutes or up to 1 hour in the refrigerator.
- Serve in the bedroom at room temperature or chilled, your choice!
Caitlin’s Cooking Tips
- Use a mandolin. In addition to making preparation easier, when cucumbers and onions are thinly sliced, we create more surface volume for the dressing to adhere to. This allows the marinade to be absorbed better and results in an overall more flavorful salad.
- Buy a quality flaky sea salt. Learning how to properly salt your home cooking is essential to creating flavorful dishes that will wow you. Sprinkling fresh, simple salads like this cucumber and dill salad with flaky sea salt not only adds visual appeal, but enhances the flavor and texture in a way that table salt simply can’t. I use Maldon flaky sea salt.
Like every bright and crunchy salad recipe on the blog, this cucumber salad is a great side dish for backyard barbecues, potlucks, and summer picnics. It’s also a great 10-minute snack to make on a whim, any day of the week.
Personally, I love serving it with my Falafel Burgers, Beetroot Burgers, BBQ Tempeh Tacos, and hearty sandwiches like this Vegan Chickpea Salad Sandwich or this Rainbow Vegetable Sandwich with Hummus.
If you’re looking for more potluck-worthy salad recipes, you’ll also love this Everything Bagel Potato Salad and this Mediterranean Pasta Salad!
How to Store Cucumber and Dill Salad
Once the cucumber slices are marinated, this cucumber and dill salad can be enjoyed immediately. However, it can be stored for up to 3 days in an airtight container in the refrigerator.
Freezing is not recommended.
The best way to prevent cucumbers from getting soggy in a salad is to prepare the salad with crisp, crunchy cucumbers. The firmer the cucumbers, the better the salad. Additionally, plan to enjoy the salad within 24 hours (ideally within a few hours). The longer the salad sits, the more likely the cucumbers will become soggy and no one wants a soggy cucumber salad.
No need! English cucumbers have thin skin and are tender enough to eat without peeling them. The skin also contains most of the nutritional value, so save it to get the most of its health benefits.
To maximize the freshness of fresh cucumbers, it is best to avoid their exposure to humidity. Wrap fresh, unwashed cucumbers in a paper towel then place them together in an airtight container. The paper towel will help absorb any excess water and keep them as crisp as possible.
Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊
- 1 English cucumber minced
- 1/4 small red onion thinly sliced (or pickled red onion subs for extra heat)
- 1/3 cup fresh dill, chopped
- 2 soup spoons Red wine vinegar
- 2 soup spoons high quality extra virgin olive oil
- 2 coffee spoons whole grain mustard
- large pinch of flaky salt or to taste
Bandage: Add the vinegar, oil, mustard and salt to the bottom of a medium bowl and whisk until emulsified.
Combine: Stir in the cucumber, onion and dill and stir into the dressing until everything is well incorporated. Let sit and marinate at room temperature for 5 to 10 minutes before serving, to allow the flavors to combine. You can also let it marinate in the refrigerator for up to 1 hour before serving.
Serve: Serve as desired; This salad is best served fresh, as leftovers will become soggy over time.
- I recommend using a mandolin to slice the cucumber and red onion as thinly as possible.
- Red wine vinegar can be substituted with balsamic vinegar, apple cider vinegar, or another vinegar of your choice.
- Without oil: The oil in this recipe helps coat the vegetables and allow the vinegar and seasonings to stick; you can omit it if you like, but don’t be surprised if it all slides to the bottom of the bowl.
Calories: 81kilocaloriesCarbohydrates: 4gProtein: 1gFat: 7gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fat: 5gSodium: 32mgPotassium: 156mgFiber: 1gSugar: 2gVitamin A: 383UIVitamin C: 6mgCalcium: 24mgIron: 1mg