This Cucumber Dill Salad is an simple and flavorful healthy salad that's a tasty side dish to any meal. You can make it in simply 5 minutes!
Got 5 minutes? Then you can whip up this tasty side salad!
We all have those crazy busy weeknights, right? The kind where we're running home after work and have a late night meeting to run to. Or the kids have soccer practice and violin lessons and we have a deadline tomorrow.
This Cucumber Dill Salad is MADE for these kind of hectic weeknight dinners. But, it's also so tasty and flavorful that you'll also be making it on leisurely weekend feasts.
We've been making this Cucumber Dill Salad recipe, and different variations of it, for several years. It's so fast – simply 5 minutes of work then 30 minutes of refrigeration time to let the flavors blend together – and so simple.
Get ready for dinner in a flash!
[feast_advanced_jump_to]🌟 Why this recipe works
A crisp, crunchy salad can be the perfect complement to any meal. Here are some reasons why this one may become a favorite in your household:
- Fast: This fresh, tangy salad only takes about 5 minutes to put together. And if you like it chilled, you simply need to pop it in the fridge for about an half an hour before serving.
- Simple, affordable ingredients: You only need a handful of simple-to-find ingredients to make this recipe. And they simply cost a few dollars.
- Low-calorie: Each serving is only 35 calories, and it's packed with flavor. So go ahead, have seconds!
- Versatile: This vegetarian salad is tasty on its own, but you can also add ingredients like chicken or hard-boiled eggs for some extra protein, or feta cheese for even more tangy goodness!
🛒 Ingredient notes
- Cucumbers – This is the base of the salad. We prefer to use mini cucumbers and slice them thinly, but you can also full-size ones and even cut them into chunks.
- Red onions – Sliced thinly. These add more flavor and texture to the salad.
- Rice vinegar – This provides a nice acidic kick, but not one that's too sharp.
- Sugar – A little sweetness to balance out the vinegar.
- Dill – A classic ingredient to use in a cucumber salad, dill provides an earthy herbaceousness.
- Salt and pepper – To taste.
✅ Step-by-step instructions
This salad is truly simple to assemble. And here are a couple of step-by-step photos to help! You'll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Simply toss all the ingredients together until combined.
- Chill in the fridge for 30 minutes.
- Enjoy!
👩🏻🍳 Recipe FAQs
All the ingredients are vegan, with the possible exception of the sugar. Some refined sugars are not considered vegan due to how they're processed, so it's best to check the packaging to make sure.
What's the best way to store cucumber dill salad?Store the salad in the fridge in an airtight container. It can keep for up to 3 days. After that, the cucumbers can become less crunchy, so it's best to eat them beforehand.
🍽 Serving ideas
This bright, crisp salad can make a snack nice all its own, but it can also be a great appetizer or side to a variety of dishes.
It goes wonderfully with Asian-inspired dishes like Thai lemongrass chicken, prawn chow mein, and air fryer bang bang shrimp. It can also be a refreshing starter to richer, meatier dishes like slow cooker pulled pork or beer braised short ribs.
And if you're having guests over, try serving it before a hearty herb crusted rack of lamb.
🍷 🥂 Wine pairings
Pair this tangy salad with an acidic white wine. The wine will help balance the acidity in the salad and enhance the zestiness of the dish.
Chenin Blanc, Sauvignon Blanc, and cooler climate Chardonnay (for example those produced in Oregon or Burgundy) are all higher in acid. And Chardonnay aged in stainless steel rather than oak will have a cleaner, crisper palate that won't compete with the flavors of the salad.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large bowl – We love this colorful set of stackable mixing bowls.
- Spatula – This affordable silicone spatula is great for mixing together this salad.
More salad recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Cucumber Dill Salad
By Marlynn Schotland Prep Time: 5 mins Refrigeration time: 30 mins Total Time: 35 mins Servings: 4 servings A refreshing, tangy cucumber salad that's a tasty side to almost any meal.Ingredients
- 2 English cucumbers
- ½ medium red onion, thinly sliced
- ¼ cup white wine vinegar
- 2 Tablespoons fresh chopped dill
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, toss all of the ingredients together until well combined.
- Cover and store in the refrigerator for at least 30 minutes.
- Serve as a side salad.
Notes
Makes approximately 4 small side salad servings. Storage: This side salad is best enjoyed when eaten the same day it is made. After that, the cucumbers will lose their crispness. However, you can store this in the refrigerator in an airtight container for up to 3 days.Nutrition
Calories: 35 kcal, Carbohydrates: 8 g, Protein: 1 g, Fat: 0.2 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.01 g, Sodium: 586 mg, Potassium: 250 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 174 IU, Vitamin C: 5 mg, Calcium: 29 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.