Cucumber Dill Salad
A refreshing and creamy salad made with Greek yogurt and dill, perfect for summer potlucks and grilled meals.
I’ve been making this cucumber dill salad all summer — it’s the kind of bright, creamy salad that disappears at potlucks and brings a cool counterpoint to grilled meals. It’s ready in minutes, relies on pantry basics, and shines when English cucumbers are thinly sliced; if you like crisp, refreshing salads you might also enjoy my take on an Asian cucumber salad for a spicier contrast.
Why you’ll love this dish
This salad is refreshingly simple but feels dressed-up: creamy Greek yogurt replaces mayo for tang and protein, dill gives that classic herby lift, and lemon plus olive oil keep it bright. Make it for weeknight dinners, a lazy weekend lunch, summer barbecues, or as a light side at brunch. It’s budget-friendly, kid-friendly, and quick enough to toss together while the grill heats.
How this recipe comes together
Quick overview so you know what to expect:
- Whisk a smooth yogurt dressing (Greek yogurt, olive oil, lemon, garlic, salt, pepper).
- Thinly slice cucumbers and red onion.
- Toss vegetables with dressing and chopped fresh dill.
- Serve right away at room temp or chill briefly for a colder bite.
This is a no-cook recipe with no active resting time required, so total hands-on time is about 10 minutes.
What you’ll need
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt (substitute: plain low-fat yogurt for fewer calories; drain slightly for extra creaminess)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice (fresh is best)
- ¼ teaspoon garlic, grated (or 1 small garlic clove, finely minced)
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper (about a generous pinch)
- 1 ½ lb (670 grams) cucumbers, thinly sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Notes: English/seedless cucumbers work well because their thinner skins and fewer seeds mean less watery salad. If using regular cucumbers, you can halve lengthwise and scoop seeds before slicing.
Step-by-step instructions
- In a small bowl combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth and fully combined. Taste and adjust salt or lemon.
- Slice the red onion thinly. Slice each cucumber half into 3 mm (1/8") slices so the salad has a delicate, even crunch.
- Place the cucumbers, red onion, and chopped dill in a large salad bowl.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Serve immediately at room temperature, or refrigerate until chilled. The salad can sit for up to an hour before serving without losing much texture.
01Ingredients
Dressing
Salad Ingredients
02Method
- Preparation
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0 OF 5 DONE03Recipe notes
- 01Salad is best eaten within 24–48 hours. Store leftovers in an airtight container for up to 2 days. For optimal taste, make the dressing up to 2 days ahead, but slice cucumbers and onions the day of.
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Best ways to enjoy it
- As a side for grilled fish, roasted chicken, or kebabs.
- Spoon over toasted pita or stir into grain bowls for a cool contrast.
- For a picnic, pack separately from proteins to avoid sogginess; add just before eating.
- If you want a heartier combo, this salad pairs nicely next to a dill-forward sandwich such as a dill pickle chicken salad — the flavors echo beautifully.
Storage and reheating tips
Refrigerator: Store leftovers in an airtight container for up to 2 days. Cucumbers soften over time, so best eaten within 24–48 hours.
Freezing: Not recommended. Cucumbers become mushy after freezing and thawing.
Safety: Keep refrigerated at 40°F (4°C) or below when not serving. Discard if left at room temperature for more than 2 hours.
Creative twists
- Mediterranean: Add cherry tomatoes, crumbled feta, and a splash more olive oil.
- Herby boost: Swap half the dill for fresh mint for a brighter profile.
- Spicy: Stir in a pinch of red pepper flakes or a teaspoon of chopped jalapeño.
- Vegan: Use a plain unsweetened plant-based yogurt (coconut or almond) and skip the dairy.
- Crunch top: Toasted sesame seeds or slivered almonds sprinkled on top add a nice contrast.
FAQ
How long does this salad keep in the fridge?
Stored in a sealed container it keeps best for 1–2 days. Cucumbers release water over time, so texture will soften after day one.
Can I make this ahead for a party?
You can make the dressing up to 2 days ahead. For best texture, slice cucumbers and onions the day of and toss with dressing shortly before serving.
Can I use regular cucumbers instead of English cucumbers?
Yes. If using standard cucumbers, halve them lengthwise and scoop out the seeds before slicing to reduce excess water.
Is Greek yogurt required?
Greek yogurt gives creaminess and tang, but plain full-fat yogurt or a thick plant-based yogurt can work. If your yogurt is loose, drain it briefly in cheesecloth.
Can I add other herbs or vegetables?
Absolutely — mint, parsley, or chives all pair well. Add tomatoes, radishes, or thinly sliced bell pepper for variety.
Conclusion
This creamy cucumber dill salad is a fast, fresh side that complements everything from weeknight mains to summer grills. For more ideas, check out Cucumber Salad Recipe – Love and Lemons and my Creamy Cucumber Salad.
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