Cucumber Dill Salad

Ingredients

• 208 g (2 cups)fresh cucumber, sliced
• 40 g (1/4 cup)red onion, thinly sliced
• 4 g (1/4 cup)fresh dill, chopped
• 120 g (1/2 cup)plain yoghurt
• 15 ml (1 tablespoon)lemon juice
• to tastesalt and pepper

Instructions

1. 1

   Slice the cucumber

   Wash the cucumbers, cut them into thin rounds and put them in a mixing bowl.

2. 2

   Prepare the additions

   Slice the red onion thinly and chop the dill, then add both to the bowl with the cucumber.

3. 3

   Mix the dressing

   In a separate bowl, stir the yoghurt and lemon juice until smooth. Season with salt and pepper.

4. 4

   Dress the salad

   Pour the dressing over the cucumber mixture and toss gently so the ingredients are evenly coated.

5. 5

   Chill before serving

   Refrigerate for at least 20 minutes before serving to let the flavours develop.

What is cucumber dill salad?

This is a simple cucumber salad in an American home-cooking style, built around fresh cucumber, herbs and a creamy dressing. Cucumber-and-dill combinations appear in many food traditions, so this version is best understood as a straightforward, adaptable salad rather than a dish with one specific origin.

Here, yoghurt and lemon make a tangy dressing that coats the crunchy vegetables without masking the dill. The short ingredient list also makes it easy to prepare for a casual meal or gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 4g protein, 15g carbs, 3g fat.

The cucumber and onion provide most of the carbohydrates, while the yoghurt contributes some protein and fat. Serve a portion alongside a protein-rich main and a wholegrain side to make a more balanced plate.

Choosing the ingredients

Cucumbers: Choose firm cucumbers with smooth, unblemished skin for a crisp result. Thin rounds pick up the dressing well while keeping some bite.

Dill and onion: Fresh dill gives the salad its distinctive aromatic note, while thinly sliced red onion adds a little sharpness and colour. Slice the onion finely so it does not dominate each mouthful.

Yoghurt: Plain yoghurt forms the creamy base; use an unsweetened variety so the dressing stays savoury. Lemon juice adds brightness and loosens the yoghurt slightly.

Getting the dressing right

Stir the yoghurt and lemon juice together before adding them to the vegetables. Mixing them separately helps create a smooth dressing and makes it easier to season evenly.

Season with salt and pepper, then taste before dressing the salad. Cucumbers can release water as they sit, so keep the dressing creamy rather than making it too thin.

Keeping the cucumbers crisp

Cut the cucumbers into even, thin rounds so they are easy to coat and serve. A sharp knife helps make neat slices without crushing the flesh.

Toss gently once the dressing is added. Vigorous mixing can break the rounds and make the salad watery more quickly.

Allowing time to chill

The method calls for at least 20 minutes in the fridge, giving the dill and lemon time to mingle with the yoghurt. The cucumbers will soften slightly as they rest, so serve the salad soon after chilling for the best crunch.

If making it ahead, keep the dressing and sliced vegetables separate where possible, then combine them shortly before serving.

What to serve it with

Serve the salad alongside grilled chicken or other barbecue dishes, where its cool, tangy dressing offers contrast. It also works as a light lunch on a bed of greens.

For a more substantial plate, pair it with a protein-rich main and a grain or warm bread. Keep the salad chilled until it is time to eat.

Recipe notes & tips

• Slice the cucumber evenly so the dressing coats each round consistently.
• Chop the dill just before mixing to keep its aroma fresh.
• Use plain, unsweetened yoghurt for a savoury dressing.
• Add the dressing gently to avoid breaking the cucumber slices.
• Taste the dressing before tossing, then adjust the salt and pepper.
• Chill for at least 20 minutes as directed, but serve while the cucumber is still crisp.

Variations

• Add garlic: Stir a little finely grated garlic into the yoghurt dressing for a more savoury flavour.
• Use mint: Replace some of the dill with chopped fresh mint for a different herbal note.
• Add tomato: Fold in chopped tomato just before serving for extra colour and juiciness.
• Make it dairy-free: Use an unsweetened plain dairy-free yoghurt in place of the yoghurt.
• Add a little heat: Sprinkle in a pinch of chilli flakes when seasoning the dressing.

Common mistakes to avoid

• Thick cucumber slices: They take longer to coat evenly; slice them into thin rounds.
• Overmixing: The cucumber can break and release more liquid; toss gently until coated.
• Watery dressing: Excess liquid can dilute the yoghurt; keep the salad chilled and avoid dressing it far ahead.
• Too much onion: Strong slices can overwhelm the herbs; cut the onion thinly and use the stated amount.
• Skipping the chill: The flavours have less time to mingle; refrigerate for at least 20 minutes before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days; the cucumbers will soften and release liquid over time. This salad is best served cold and does not need reheating.

Frequently asked questions