Cucumber Dill Salad

Ingredients

• 3 mediumcucumbers, thinly sliced
• 1 smallred onion, thinly sliced into half-moons
• 15 g (1 cup)fresh dill, roughly chopped
• 245 g (1 cup)plain Greek yoghurt
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)honey
• to tastesalt and freshly cracked black pepper
• 1 clovegarlic, minced (optional)
• to tastechopped chives (optional garnish)
• to tastetoasted sunflower seeds (optional garnish)
• to tastenutritional yeast (optional garnish)

Instructions

1. 1

   Slice the cucumbers

   Wash and thinly slice the cucumbers, then place them in a large bowl. If the skin is thick or waxy, peel alternating strips to keep some colour and texture.

2. 2

   Add onion and dill

   Add the thinly sliced red onion and chopped dill to the cucumbers.

3. 3

   Whisk the dressing

   In a small bowl, whisk the Greek yoghurt, olive oil, lemon juice, honey, minced garlic if using, and a pinch of salt and pepper until smooth.

4. 4

   Toss the salad

   Pour the dressing over the cucumber mixture and gently toss until all the slices are coated.

5. 5

   Adjust the seasoning

   Taste and add more salt, pepper or lemon juice if needed. For a creamier salad, stir in another tablespoon of yoghurt.

6. 6

   Serve or chill

   Serve straight away for maximum crunch, or chill for 15 to 30 minutes to let the flavours come together. Garnish with chives or toasted seeds before serving.

What is cucumber dill salad?

This American-style side salad pairs sliced cucumber and fresh dill with a tangy yoghurt dressing. Its cool, creamy character makes it a natural fit alongside summer meals.

Cucumber salads have many regional forms, and this version leans on Greek yoghurt for body rather than a vinegar-only dressing. Lemon, honey and olive oil balance the herbs and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 6g protein, 8g carbs, 6g fat.

The Greek yoghurt contributes much of the protein, while the cucumber and honey supply most of the carbohydrate; olive oil and yoghurt provide the fat. To make this a more balanced lunch, serve a portion alongside a protein-rich food and bread or grains.

Choosing the cucumbers

Thin slices: English or Persian cucumbers work especially well because their slices are naturally slender. If the skin is thick or waxy, peeling alternating strips leaves some colour while making the bite more tender.

Even pieces: Aim for slices of similar thickness so they take up the dressing evenly. A sharp knife helps keep them neat without crushing the flesh.

Making a smooth dressing

Whisk first: Combine the yoghurt, olive oil, lemon juice and honey before adding the dressing to the vegetables. Whisking helps the oil and yoghurt come together into a smooth coating.

Season gradually: Garlic is optional, but adds a savoury note. Begin with a pinch of salt and pepper, then taste the finished dressing and adjust with more seasoning or lemon.

Keeping the salad crisp

Gentle tossing: Fold the dressing through the cucumber rather than stirring vigorously, which can break the slices. Stop once each piece is coated.

Serve timing: The salad is ready immediately, when the cucumber is at its crispest. A 15 to 30 minute chill lets the flavours mingle, though the vegetables may soften as they stand.

How dill shapes the flavour

Fresh herb: Roughly chopped dill gives the salad its distinctive fragrant, green flavour. Add it with the onion so it is distributed throughout rather than sitting only in the dressing.

Optional finish: Chives add another mild onion-like note, while toasted sunflower seeds bring crunch. A little nutritional yeast gives the garnish a savoury, cheesy character.

Serving ideas

As a side: Serve the salad with grilled vegetables, fish or a simple sandwich for a cool contrast. It also works well as part of a spread of salads and dips.

As a lunch: For a more substantial plate, pair it with a source of protein and some bread or grains. Add the optional seeds just before eating so they keep their crunch.

Recipe notes & tips

• Slice the cucumbers thinly so the dressing coats them evenly.
• Use alternating peeled stripes if the cucumber skin is thick or waxy.
• Whisk the dressing until smooth before pouring it over the vegetables.
• Add the garlic only if you want a more savoury flavour.
• Taste before serving and adjust the lemon, salt and pepper.
• Add toasted seeds just before serving to preserve their crunch.

Variations

• Dairy-free dressing: Use a dairy-free yoghurt in place of Greek yoghurt.
• Richer dressing: Swap the Greek yoghurt for sour cream.
• Vinegar tang: Replace the lemon juice with white wine vinegar.
• Vegan option: Use maple syrup instead of honey and choose dairy-free yoghurt.
• Herby garnish: Finish with chopped chives for an extra mild onion note.
• Crunchy finish: Scatter toasted sunflower seeds over the salad just before serving.

Common mistakes to avoid

• Thick cucumber slices: They can be harder to coat evenly; slice them thinly.
• Overmixing: Vigorous tossing can break the cucumber; fold gently until coated.
• Skipping the taste test: The dressing may need more seasoning; taste and adjust before serving.
• Adding seeds too early: They can lose their crunch; garnish just before serving.
• Chilling too long: The cucumber can soften as it stands; serve immediately or limit chilling to 15 to 30 minutes.

How to store

Store leftovers covered in the fridge and eat within 1 day for the best texture. The cucumber will release moisture and soften over time, so this salad is best served cold rather than reheated.

Frequently asked questions