I love how this cucumber dill salad comes together with just a handful of fresh ingredients and no cooking at all. It’s light, crunchy, and refreshing, coated in a creamy lemon yogurt dressing that feels cooling and satisfying at the same time. I often make it on warm days when I want something quick, nourishing, and full of flavor to serve alongside almost any meal.
Why You’ll Love This Recipe
I enjoy this recipe because it’s incredibly simple yet tastes vibrant and fresh. I like how the crisp cucumbers pair with fragrant dill and a tangy, garlicky yogurt dressing. I also appreciate that it’s ready in minutes, budget-friendly, and made with ingredients I usually already have in my kitchen. For me, it’s the perfect go-to salad for summer lunches, dinners, and casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the yogurt dressing
¾ cup full-fat Greek yogurt
1½ tablespoons extra virgin olive oil
1½ tablespoons lemon juice (or apple cider vinegar)
¼ teaspoon grated garlic
½ teaspoon fine salt
⅕ teaspoon black pepper
For the salad
1½ lb cucumbers (about 670 g), sliced
½ red onion, thinly sliced
¼ cup fresh dill, chopped
Directions
I start by making the dressing, mixing the yogurt, olive oil, lemon juice, garlic, salt, and pepper in a small bowl until smooth and creamy. I then slice the cucumbers lengthwise and cut them into thin slices, making sure they stay crisp rather than too thin. After that, I thinly slice the red onion and finely chop the fresh dill.
I place all the vegetables in a large salad bowl, pour the dressing over the top, and gently toss everything together until well coated. I always taste it at the end and adjust the seasoning if needed before serving.
Servings And Timing
I usually make this recipe to serve 4 people as a side dish.
Prep time: 10 minutes
Total time: 10 minutes
Variations
I sometimes swap Greek yogurt with sour cream for a slightly richer flavor. When I want a dairy-free version, I use plain coconut yogurt, which still keeps the dressing creamy and fresh. I also like adding sliced radishes or a pinch of dried mint for extra freshness, depending on what I have on hand.
Storage/Reheating
I prefer enjoying this salad on the same day I make it, as cucumbers release water over time and can dilute the dressing. If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. I don’t reheat this salad, as it’s meant to be served cold or at room temperature.
FAQs
Can I make this salad ahead of time?
I find it best when freshly made, but I sometimes prepare the dressing and slice the vegetables separately a few hours in advance, then toss them together just before serving.
What type of cucumber works best?
I like using English or Persian cucumbers because they’re less watery and have thin skins, but any cucumber works well in this recipe.
Can I use dried dill instead of fresh?
I don’t recommend it, as fresh dill gives this salad its signature flavor and aroma that dried dill can’t fully replicate.
Is this salad suitable for meal prep?
I make it for short-term meal prep only, as it keeps well for about one day in the fridge before losing its texture.
What dishes pair well with this salad?
I love serving it with grilled vegetables, flatbreads, roasted potatoes, or simple grain-based dishes for a balanced meal.
Conclusion
I keep coming back to this cucumber dill salad because it’s fresh, quick, and endlessly versatile. I like how it highlights simple ingredients while delivering big flavor, making it a reliable side dish I can prepare anytime. For me, it’s one of those recipes that proves simple food can still be incredibly satisfying.
A crisp and refreshing cucumber dill salad tossed in a creamy yogurt dressing with lemon, garlic, and olive oil. This no-cook dish is perfect for summer meals and ready in just 10 minutes.
Ingredients
For the yogurt dressing:
¾ cup full-fat Greek yogurt
1½ tablespoons extra virgin olive oil
1½ tablespoons lemon juice (or apple cider vinegar)
¼ teaspoon grated garlic
½ teaspoon fine salt
⅕ teaspoon black pepper
For the salad:
1½ lb cucumbers (about 670 g), sliced
½ red onion, thinly sliced
¼ cup fresh dill, chopped
Instructions
In a small bowl, whisk together yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth.
Slice cucumbers and red onion, and chop the fresh dill.
Place cucumbers, onion, and dill in a large bowl.
Pour dressing over the vegetables and toss gently until evenly coated.
Taste and adjust seasoning if needed. Serve immediately.
Notes
Use English or Persian cucumbers for best texture and fewer seeds.
Substitute Greek yogurt with sour cream for a richer taste or coconut yogurt for a dairy-free version.
Add sliced radishes or a pinch of dried mint for extra flavor.
Prepare the dressing and vegetables separately in advance, then combine before serving.
