Cucumber Dill Salad

Ingredients

• 60 ml (¼ cup)mayonnaise
• 60 ml (¼ cup)olive oil
• 60 ml (¼ cup)apple cider vinegar
• 15 ml (1 tbsp)mustard
• 1 clovegarlic, grated
• to tastesalt and pepper
• 2 largeEnglish cucumbers, sliced into thin half-moons
• 5sweet peppers, thinly sliced
• 30 ml (2 tbsp)fresh dill, minced

Instructions

1. 1

   Mix the dressing

   In a small bowl or measuring jug, combine the mayonnaise, olive oil, cider vinegar, mustard and grated garlic. Season with salt and pepper, then whisk until fully combined. Refrigerate the dressing until you are ready to use it.

2. 2

   Toss the vegetables

   In a large bowl, toss together the cucumbers and peppers. Add the dressing and toss to coat, then stir in the dill until evenly mixed.

3. 3

   Serve the salad

   Serve.

What is cucumber dill salad?

Cucumber dill salad is a fresh, crunchy side built around sliced cucumber and a dressing flavoured with dill. Cucumber salads are made in many cuisines, with dressings ranging from sharp vinegar mixtures to creamy versions.

This version pairs sweet peppers with a mayonnaise, olive oil and cider vinegar dressing. Mustard and garlic give it extra savoury bite, while fresh dill brings a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 2g protein, 16g carbs, 24g fat.

The olive oil and mayonnaise provide most of the fat, while the cucumbers and sweet peppers contribute carbohydrates and fibre. This salad has little protein, so serve it with a protein-rich main such as beans, eggs, fish or chicken, alongside another vegetable or wholegrain.

Choosing the vegetables

Cucumbers: English cucumbers have thin skins and relatively few seeds, so they work well sliced into half-moons. Cut them thinly for pieces that are easy to coat and eat.

Sweet peppers: Thin slices blend easily with the cucumber and add sweetness and colour. Use peppers that feel firm and have unblemished skins.

Getting the dressing right

Emulsion: Whisk the mayonnaise, oil and vinegar together until they form a cohesive dressing rather than leaving a layer of oil on top. Grated garlic distributes more evenly than larger pieces.

Seasoning: Add salt and pepper before dressing the vegetables, then taste and adjust if needed. Chilling the dressing while you prepare the salad gives the flavours a little time to mingle.

Keeping the salad crisp

Timing: The method is quick, but cucumber releases moisture once it is salted and dressed. For the crispest result, combine the dressing and vegetables shortly before serving.

Texture: Toss gently so the thin cucumber and pepper slices stay intact. If the salad sits for a while, give it another stir before serving to redistribute the dressing.

Serving ideas

Pairings: Serve it alongside grilled chicken, fish or vegetables, or add it to a spread with sandwiches and savoury pies. Its cool, tangy dressing makes a refreshing contrast to warm, richly flavoured dishes.

Finishing touch: A little extra chopped dill on top makes the herb flavour stand out. Keep the salad chilled until it is time to eat.

Recipe notes & tips

• Slice the cucumbers and peppers to a similar thickness so they are easy to toss and serve.
• Whisk the dressing until smooth before adding it to the vegetables.
• Use freshly minced dill for the most pronounced herb flavour.
• Keep the dressing chilled while you slice the vegetables.
• Add the dressing close to serving time to help the cucumbers stay crisp.

Variations

• Add red onion: Slice it thinly for a sharper, savoury note.
• Use Greek yoghurt: Replace some of the mayonnaise with yoghurt for a tangier dressing.
• Add lemon: Replace part of the cider vinegar with lemon juice for a brighter flavour.
• Try another herb: Use chopped parsley or chives alongside the dill.
• Add feta: Crumble it over the finished salad for a salty, creamy contrast.

Common mistakes to avoid

• Thick cucumber slices: They are harder to coat evenly; slice the cucumbers into thin half-moons.
• Dressing too early: The vegetables can release liquid as they sit; toss everything together shortly before serving.
• Unmixed dressing: Oil may separate from the other ingredients; whisk thoroughly before using.
• Too much salt: Salt can draw moisture from cucumber; season gradually and taste before serving.
• Rough tossing: Thin slices can break; fold the dressing through gently.

How to store

Store leftovers in a covered container in the fridge and eat within 1–2 days; the cucumbers will soften and release liquid over time. Stir before serving, and do not freeze this salad.

Frequently asked questions