Cucumber salad with dill is a light, refreshing side dish perfect for a summer meal. It is made with simple ingredients that taste so good and fresh!
Although I've described this salad as a summer salad, it is great year round. Everyone always enjoys it because of the cucumber crunch and the fresh flavor. Plus it is healthy and low calorie. There is nothing better than food that tastes good and is guilt free! A couple of my other favorite salads include this watermelon with feta salad and this asparagus salad.
Table of contents
- 2 large English (burpless) cucumbers, thinly sliced
- ½ sweet onion thinly sliced
- White vinegar - simple and inexpensive. You have this at home!
- White sugar - the sugar helps mellow the tanginess of the vinegar
- Course salt - helps balance the flavor of the dressing
- Fresh chopped dill - adds a delicious flavor to the cucumber salad
If using regular cucumbers, I peel strips of the skin so that the skin isn't noticeably tough. You may also have to cut the cucumber in ½ lengthwise then scoop out the seeds. English cucumbers have less noticeable seeds and are often left in the cucumber.
This traditional recipe uses simple white vinegar. If you like apple cider or red wine vinegar, they are perfect substitutes. Your salad will taste more like the type of vinegar you have added.
When fresh dill isn't available, dried dill is also fine. Use about 1 teaspoon of dried dill.
When substituting dried dill for fresh, you would use ⅓rd.
Recipe math - 1 tablespoon is equal to 3 teaspoons. If you use 1 tablespoon of fresh dill, that equals 3 teaspoons. Using ⅓ would equate to using 1 teaspoon.
Why I love this salad
Basically, it is a simple cucumber salad. Cucumbers are always fresh and delicious, even in the off-season. They have a nice crispness and the dill adds an extra level of flavor. Cucumbers are also available year-round in the grocery store at a reasonable price.
This is not a fussy salad. The flavor is vinegary, but the sugar removes some of the sharp vinegar tang. Adjust the sugar level if you would like your salad to taste more vinegary.
Slice cucumbers into thin slices.
Mix sugar and vinegar in a nonreactive bowl. I usually use a glass bowl.
Combine all ingredients into bowl of sliced cucumbers.
Gently stir to combine and refrigerate for 8 hours or ovenight. Stir occasionally.
Store coved in the fridge for up to 4 days.
Cucumbers do not freeze well, so this dish should not be frozen.
Have a big gathering of friends or family coming? This salad should be made ahead of time! When making ahead, combine all of the ingredients and refrigerate for up to 24 hours.
Add an extra tablespoon of sugar to make your dressing sweeter.
You absolutely can reduce the amount of sugar. In fact, I grew up with my dressing having no sugar. It's totally up to how vinegary you like your salad.
Other Fresh Vegetable Salads and Sides
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Cucumber Salad with Dill
- 2 English cucumbers thinly sliced
- ½ onion sweet, thinly sliced
- ⅓ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon dill fresh chopped
- 1 teaspoon salt course
- Slice cucumbers and onions into thin slices
- In a small nonreactive bowl, mix sugar, vinegar and salt
- Add sugar and vinegar mixture, along with fresh dill to cucumber slices
- Stir until well combined.
- Refrigerate for at least 2 hours (ideally overnight) to allow cucumbers to marinate.