Cucumber Dill Salad

Name: Cucumber Dill Salad
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Ingredients: 1 pound cucumbers (thinly sliced, I prefer English cucumbers); 2 teaspoons granulated sugar; 1 1/2 teaspoons kosher salt; 1/2 cup red onion (very thinly sliced); 1/4 cup fresh dill (coarsely chopped); 2 tablespoons apple cider vinegar; 1/4 teaspoon black pepper; 2 tablespoons olive oil

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This cucumber dill salad is fresh sliced cucumbers, red onions and plenty of dill, all tossed together in a homemade dressing. A super easy side dish that is perfect for those hot summer days!

I eat salads pretty much every day during the warmer weather months. Some of my all time favorites include hearty grilled chicken salad, sweet and refreshing strawberry spinach salad, and this simple but satisfying cucumber dill salad.

A bowl of cucumber dill salad with a spoon in it.

In my opinion, you can never go wrong with cucumbers. They’re inexpensive, readily available, refreshing on a hot day, and healthy! This cucumber dill salad has just a handful of ingredients, and can be assembled in minutes. Bring it to a potluck, or serve it alongside grilled chicken, then watch the rave reviews come in.

Cucumber Salad Ingredients

Bowls containing cucumbers, onion, dill, sugar and salt.

This salad contains just a few ingredients, but is still loaded with flavor. The cucumbers are seasoned with sugar and salt, then combined with red onion and dill to form the base of the salad. The dressing is a simple blend of apple cider vinegar, olive oil and pepper.

Bowls containing salad dressing ingredients.

How do you make cucumber dill salad?

Start by thinly slicing your cucumbers, then sprinkling them with sugar and salt. This process with flavor the cucumbers, as well as draw out any excess moisture so that you don’t end up with a watery salad. Drain the cucumbers, then add thinly sliced red onion and plenty of fresh dill to the bowl. Next, whisk together a little apple cider vinegar with olive oil, salt and pepper. Pour the dressing over the cucumbers, then toss to coat. Let the salad sit for at least 10 minutes, then serve and enjoy.

Process shots of cucumber salad and dressing being made.

Tips for the perfect salad

I typically use English cucumbers for this salad as the skins are thin and the seeds are soft. Persian cucumbers also work well. If you use standard waxy cucumbers, I recommend removing the peel and scooping out the seeds. You can even use a mixture of different cucumbers for extra variety!
Cucumber dill salad will stay fresh in the refrigerator for up to 3 days. Store it in an airtight container for best results.
Use a mandoline to quickly and easily cut your cucumbers and onions into thin slices.
It’s super important to use fresh dill in this salad because it’s the main flavoring agent.
No apple cider vinegar on hand? This dressing will also work with red wine or white wine vinegar.

Recipe FAQs

Should cucumbers be refrigerated?

Cucumbers do not necessarily need to be refrigerated for food safety purposes. That being said, I prefer to refrigerate cucumbers because they last longer, and tend to have a better texture when chilled.

Should you eat cucumber peel?

It is completely fine to eat the peel of the cucumber. Some varieties do have a thicker, waxy skin which can sometimes be less pleasant to eat. If you have a cucumber with a thick skin, you may want to consider peeling it.

What does a cucumber salad contain?

A typical cucumber salad consists of thinly sliced cucumber with onion and fresh herbs. A sour cream or oil and vinegar based dressing is used to season the salad.