Cucumber Dill Salad with Vinegar Dressing

Cucumber Dill Salad Ingredients

These ingredients combine to make a crisp, tangy side that complements grilled mains and light summer meals.

• Cucumbers: English, Persian or garden cucumbers, sliced thin so they absorb the dressing quickly. If using garden (field) cucumbers, peel any tough skin. Tip: halve the cucumbers and scoop out the seedy core before slicing to reduce excess water and help keep the salad crisp.
• White vinegar (or apple cider vinegar if preferred).
• Sugar: balances the sharpness of the vinegar so the dressing tastes bright rather than harsh.
• Kosher salt to season.
• Red onion: sliced very thin for a mild bite and color.
• Fresh dill: chopped; parsley can be used as a milder alternative if preferred.
• Chives: minced, for a fresh allium note.
• Black pepper: a pinch to finish.

Full quantities and the printable recipe are included below in the recipe section.

Variations and Substitutions

This simple vinegar cucumber salad adapts well to small swaps. Try these variations to suit your menu.

• Creamy cucumber dill salad: After draining excess liquid, stir in 1/4 cup sour cream or Greek yogurt for a richer finish.
• Dried dill: Use about 1 tablespoon dried dill if fresh isn’t available.
• Mediterranean style: Add cherry tomatoes and feta with a squeeze of lemon for a Mediterranean twist.
• Asian style: Replace vinegar with rice vinegar, add a splash of sesame oil and a pinch of chili flakes.

Tools You’ll Need

Only a few basic tools are required to pull this salad together.

• Sharp knife or mandoline for thin, even cucumber slices.
• Large bowl to whisk the dressing and toss the salad.
• Whisk to dissolve sugar and salt into the vinegar.

How to Make Cucumber Dill Salad: An Easy Guide

Whisk the Vinegar Dressing

In a large bowl, whisk together the vinegar, sugar, kosher salt and black pepper until the sugar dissolves. This makes a quick, bright brine that flavors the cucumbers.

Add the Cucumbers and Herbs

Add the thinly sliced cucumbers, very thin red onion, chopped fresh dill and minced chives to the dressing. Toss gently until every slice is coated. Taste and adjust salt if needed. Serve right away or chill briefly to let the flavors meld.

Tips for the Best Dilled Cucumber Salad

A few simple techniques elevate this easy salad.

• Prevent sogginess: Halve cucumbers lengthwise and scoop out the seedy core with a spoon before slicing. The seeds contain most of the water.
• Slice thin and even: Use a mandoline or a very sharp knife for uniform slices that absorb dressing quickly.
• Tame raw onion: Rinse thinly sliced red onion in cold water briefly to mellow its bite before adding to the salad.
• Prefer fresh herbs: Fresh dill gives the brightest, most aromatic flavor; dried dill is a reasonable substitute when needed.
• Let it rest: Chill for 20 minutes when possible so the flavors meld without losing too much crunch.

Make Ahead and Storage

This salad is best the day it’s made, but it keeps well for a short time when stored properly.

Storing Leftovers

• Refrigerate in an airtight container for up to 3 days.
• Drain excess liquid if the salad becomes very watery before serving.
• Texture: Cucumbers will soften gradually the longer they sit in the brine.

Making It Ahead

• Pre-slice cucumbers and onion a few hours ahead and chill them dry in the fridge.
• Prepare the dressing in advance and store it separately.
• Toss together about 30 minutes before serving to preserve the best crunch.

If not serving right away, remove the watery, seedy core before slicing to reduce sogginess. Do not freeze this salad—cucumbers become mushy when thawed.

What to Serve with Cucumber Dill Salad

This crisp salad pairs beautifully with grilled proteins and classic summer sides. It also makes a refreshing counterpoint to richer dishes.

Grilled Mains to Pair With

• Grilled chicken or kebabs.
• Grilled salmon or other fish.
• Burgers and grilled sandwiches.
• Lamb chops or other robust grilled meats.

Other Sides

Serve alongside potato salad, pasta salad, or a light grain salad for a balanced spread.

What is cucumber dill salad?

A crisp salad of thinly sliced cucumbers tossed in a light vinegar dressing with fresh dill, red onion and chives. It contains no mayo or sour cream in the basic version, so it tastes clean and tangy.

What cucumbers work best?

English, Persian or garden cucumbers all work. Persian cucumbers are especially crisp and have fewer seeds. Slice them thin so they absorb the dressing quickly.

Can I use dried dill?

Yes—use about 1 tablespoon dried dill if fresh isn’t available. Fresh dill is the best option for brightness.

How do I keep the salad from getting watery?

Halve cucumbers lengthwise and scoop out the seedy core with a spoon before slicing. That center contains most of the water and removing it helps keep slices crisp.

Is this salad gluten free?

Yes. This version uses vinegar, sugar, salt, cucumbers, onion and herbs with no wheat ingredients. If you need strict gluten-free certification, check your vinegar label.

How do I make it creamy?

Drain excess liquid, then stir in about 1/4 cup sour cream or Greek yogurt to transform it into a creamy cucumber dill salad.

How long does it last?

Keep the salad in an airtight container in the refrigerator for up to 3 days. Cucumbers will soften each day as they sit in the dressing.

Can I prep it ahead?

Yes. Slice vegetables and chill them dry, whisk the dressing separately, then toss everything together about 30 minutes before serving for best texture.

Cucumber Dill Salad with Vinegar (Stays Crisp!)

By: Jennifer Pallian BSc, RD

This crisp cucumber dill salad is tossed in a light vinegar dressing with fresh dill, red onion, and chives. No mayo, no cook, and ready in minutes.

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 6

Ingredients

Vinegar Dressing

• 1/4 cup white vinegar
• 1 1/2 tablespoons granulated sugar
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon black pepper

Salad

• 2 lbs cucumbers, thinly sliced (about 1/8 inch). See note about removing seeds.
• 1/2 red onion, very thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons chives, minced

Instructions

1. Whisk the vinegar, sugar, salt and pepper in a large bowl until the sugar dissolves.
2. Add the sliced cucumbers, red onion, dill and chives. Toss to coat evenly. Adjust salt to taste and serve, or chill briefly to let flavors meld.

Notes

Make ahead: Slice cucumbers and onion a few hours ahead and chill them dry. Whisk the dressing separately and toss together about 30 minutes before serving.

Prevent sogginess: Halve cucumbers lengthwise and scoop out the seedy core with a spoon before slicing; that reduces the amount of water released into the salad.

Creamy version: Drain the salad and stir in 1/4 cup sour cream or Greek yogurt.

Storage: Store in an airtight container in the fridge for up to 3 days. Drain excess liquid before serving if needed.

Nutrition (approximate per serving)

Calories: 35 kcal | Carbohydrates: 8 g | Protein: 1 g | Sodium: 350 mg | Potassium: 200 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 150 IU | Vitamin C: 5 mg | Calcium: 30 mg | Iron: 1 mg

Nutrition information is an estimate and should be used as a guideline.