Crunchy Cucumber Dill Salad
A fresh Cucumber Dill Salad is a summer side dish classic. This salad is made with crisp English cucumbers, red onion and a quick homemade dill vinaigrette that can be used in many different ways!
Summer salads are a favorite around here! If you like this, try making Asian Brussels Sprouts Salad, Grilled Potato Salad, Dill Pickle Coleslaw, or Mexican Street Corn Pasta Salad for your next barbeque or picnic!
You have probably had some version of a cucumber salad at some point in your life and its probably because cucumbers grow so quickly and easily in the summer!
They are a staple at backyard BBQs because they’re delicious and, a cucumber salad is light, refreshing and hydrating! And I’m all about staying adequately hydrated, so naturally a salad boasting in water content and electrolytes is one of my favorites and a great way to use up an abundance cucumbers from the garden.
While most cucumber salad recipes are made with a creamy dressing (likely with sour cream or mayo) this is a bit of a refreshing and lighter twist! best vinaigrette for cucumber salad is made of oil, red wine vinegar, lemon, seasonings and plenty of fresh dill. I love how fresh and citrus-y it is, so I always make extra to use as a dressing on other salads.
🥒 Key Ingredient Notes & Substitutions
- English Cucumbers – English cucumbers have less seeds and water content than garden cucumbers. They hold their shape better when tossed into a salad. If you only have regular cucumbers on hand, remove the seeds as this is where most of the moisture comes from.
- Red Onion: Red onion adds flavor and a pop of color. You can use sweet white onion, but avoid yellow onion. They’re way too overpowering. For a more acidic flavor, use pickled red onions.
- Light Tasting Olive Oil – is the base of the salad dressing that adds a touch of flavor while making sure the dressing sticks to the cucumbers. Make sure you use a light neutral tasting oil.
- Fresh Dill OR Dried Dill– adds subtle sweet and earthy flavor that pairs well with cucumbers and pickles. Fresh will give you a better flavor!
- Red Wine Vinegar – is an essential part of a balanced vinaigrette-style dressing adding an acidic kick that balances out the fresh flavor. You can also use apple cider vinegar or plain white vinegar.
- Dijon Mustard – adds tangy undertones that emulsify the dressing and adds flavor.
📋 Salad and Dressing Step By Step
For the dill vinaigrette:
1️⃣ In a mason jar, add all dill vinaigrette ingredients.
2️⃣ Vigorously shake the mason jar until the dressing has emulsified. You could also use an immersion blender to emulsify the dressing.
For the cucumber salad:
1️⃣ Using a sharp knife or mandolin, remove ends from cucumbers and slice into 1/4″ thick slices.
2️⃣ Cut red onion in half. Cut side down, slice halves into very thin semi-circle (or rainbow) shaped slices.
3️⃣ In a large bowl, add sliced cucumber and red onion. Pour in dill vinaigrette. Gently toss until fully coated. Cucumber salad is best served immediately.
🔀 Variations
- This is a sugar-free cucumber salad, but many recipes call for a tablespoon of sugar or sweetener in the dressing. It gives the vinaigrette subtle sweetness.
- Don’t like dill? Try adding fresh cilantro, parsley or even mint to the vinaigrette instead. Feel free to do your own thing with the dry seasonings as well.
- For a creamy cucumber salad, similar to German cucumber salad, add mayo.
- Other vegetables can be added including seeded tomatoes, slices of sweet bell pepper and sweet onion (in place of red).
🍷Using Leftover Dressing
If you have leftover dressing, don’t throw it away! Repurpose it in other dishes so it doesn’t go to waste. The tangy, acidic, and slightly sweet taste along with a punch of dill flavor pairs well with meats, vegetables and grains!
- Grilled Vegetable Marinade: Marinate vegetables like zucchini, bell peppers, eggplant, and mushrooms before grilling.
- Pasta Salad: Toss cooked pasta with the vinaigrette, diced tomatoes, olives, feta cheese, and fresh herbs.
- Dill Roasted Potatoes: Drizzle the vinaigrette over warm roasted potatoes. Add chopped fresh parsley or chives.
- Salmon Glaze: Use the vinaigrette as a glaze for baked or grilled salmon.
- Grain Bowls: Dress grain bowls made with quinoa, farro, or bulgur wheat. Add roasted vegetables, chickpeas, and fresh greens.
- Caprese Salad: Drizzle the vinaigrette over sliced tomatoes, fresh mozzarella, and basil leaves instead of balsamic dressing.
- Bean Salad: Mix the vinaigrette with beans such as cannellini beans, kidney beans, and chickpeas. Add diced red onions, bell peppers, and feta cheese.
- Greek Couscous: Toss cooked couscous with the vinaigrette, chopped cucumbers, cherry tomatoes, and crumbled feta cheese.
- Grilled Chicken Marinade: Marinate chicken breasts or thighs in the vinaigrette before grilling. Serve with a side of roasted vegetables or a fresh salad.
♻️ Storing & Making Ahead
Since I’ve made this quite a few times, it’s safe to say that the optimal consumption time is immediately. After about a day the vinaigrette begins to soften the cukes and they get soggy, so only make what you need!
Storing: Dressing will last up to 2 weeks in fridge in air tight container.
Making ahead: You can make this salad ahead, just don’t mix it. Prep the vegetables 24 hours in advance and make the dressing the night before and then toss together immediately before serving.
Cucumber Dill Salad
Ingredients
- 2 English Cucumbers Sliced 1/4 inch thick
- ¼ cup Red Onion thinly sliced
Dill Vinaigrette Ingredients:
- ⅓ cup Light Tasting Olive Oil
- 1 tbsp Fresh Dill OR 1 tbsp Dried Dill
- 1 tbsp Red Wine Vinegar
- 1 Lemon juiced
- Zest of one Lemon
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
Dill Vinaigrette Instructions:
- Add all ingredients to a mason jar.
- Shake until fully combined or use an immersion blender to emulsify dressing.
- Dressing will last up to 2 weeks in fridge in air tight container.
Cucumber Dill Salad:
- Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
- Slice a red onion salad slice style (the slices should look like a rainbow) and make sure slices are thin so that the onion does not overpower the salad.
- Toss in dill vinaigrette until fully coated and serve immediately.
Notes
- This is a no sugar cucumber salad, though others may enjoy adding 1 tbsp of sugar or sweetener to the dressing to give it a bit of a sweet kick.
- Don’t like dill? Try adding fresh cilantro, parsley or even mint to the cucumber salad instead.
Love the salad. Tks for the recipe
You’re welcome! -Krista (Team Thyme & JOY)