Cucumber Dill Salad
Light, crisp, and refreshing, Cucumber Dill Salad is a simple side dish made with thinly sliced cucumbers, fresh dill, and a tangy creamy or vinegar-based dressing. Perfect for warm weather, this salad pairs beautifully with grilled meats, sandwiches, or as a cooling addition to any meal.
Ingredients
- 2 large cucumbers thinly sliced
- ¼ cup red onion thinly sliced
- 2 tablespoons fresh dill chopped
For the Dressing (Creamy Version):
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
OR (Vinegar-Based Dressing):
- 2 tablespoons olive oil
- 2 tablespoons white vinegar or apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the vegetables:
- Thinly slice cucumbers and red onion.
- Place them in a large bowl.
Make the dressing:
- In a small bowl, whisk together your choice of dressing ingredients until smooth.
Combine:
- Pour the dressing over the cucumbers and onions.
- Add fresh dill.
Toss gently:
- Mix until everything is evenly coated.
Chill (optional):
- Refrigerate for 15–30 minutes for best flavor.
Serve:
- Serve cold as a refreshing side dish.
Notes
- Extra crunch: Use English cucumbers or remove seeds from regular cucumbers.
- Flavor boost: Add a clove of minced garlic for more depth.
- Make ahead: Best enjoyed within a few hours as cucumbers release water.
- Low-calorie option: Use the vinegar-based dressing.