Cucumber Dill Salad
Cucumber Dill Salad is light, refreshing, creamy, and deliciously dill flavored! Only six simple and inexpensive ingredients are required to make this summertime staple, and it all comes together in just under ten minutes. Beat the heat and stay cool as a cucumber this summer when you make this quick and easy salad recipe!
Cucumber Dill Salad
Can you believe school is almost out? I’m having a hard time coming to terms with it myself, but here we are! Cinco de Mayo has passed, which means summertime is almost here – the days of sunshine, backyard barbecues, and picnics is upon us! This summer, I plan on refreshing myself the best way I know how… Through my food, of course! Luckily, I have recipes like this easy cucumber dill salad to keep me nice and refreshed on even the hottest of summer days.
One of the best things about this salad is how few ingredients it requires. All you’ll need is a large cucumber, plain yogurt, fresh dill, freshly squeezed lemon juice, and a pinch of both salt and pepper. When you mix it all together, you’ll be able to dive right in and enjoy this healthy, refreshing salad. Eating cucumbers has never been so tasty! If you’re a dill lover like I am, you’ll love the way that the fresh dill and cucumbers give you a slight taste of pickles.
So when you’re lounging by the pool or spreading out your picnic blanket this summer, this is the recipe you won’t want to forget about! It’s always a huge hit at parties, even with the kids. Usually, even the kids that shy away from most green veggie options like this simple salad recipe. My biggest tip is that if you do end up making this easy salad recipe for a large party or potluck, consider doubling, if not tripling it!
How to Make It
In under ten minutes, you’ll have a cucumber salad that you can serve as a side dish, enjoy as a light lunch, or bring with you to a potluck. It’s quick, easy, and always delivers!
Slice the cucumber. Slice cucumber on the diagonal, about 1/8th inch or a bit thicker. Then chop into strips. Set aside.
Mix it all together. In a medium bowl combine yogurt, dill, lemon juice and salt. Stir to combine then fold in the cucumber. Top with ground pepper.
Enjoy! Enjoy right away or store covered in the fridge for up to 3 days. Eat as a salad as is, or add in your favorite veggies for a side dish. You can also put on a warm pita or naan bread!
How to Store Homemade Cucumber Dill Salad
In an airtight container in the fridge, this cucumber salad will stay fresh for up to 3 days. If you do scoop some out in portions, make sure you use a clean utensil! If you use a dirty utensil, you’ll introduce new bacteria to the salad that will cause it to spoil.
Can I make it ahead of time?
Yes! In fact, I find that the salad actually tastes best after it’s had a few hours in the fridge to settle. That way, it’s nice and cold, and the flavors have had time to really meld together. I usually make this salad the day before I plan on serving it for the best results.
Do I have to peel the cucumbers for this salad?
English and Persian cucumbers have a thin, delicate skin that does not affect the flavor. If you’re using these cucumbers, you do not need to peel them. Regular, supermarket variety cucumbers have a thicker skin that can be bitter. These can also be used in this salad if English cucumbers are unavailable. Peeling these types will make them easier to chew. That being said, I take a middle-of-the-road approach and peel a few strips of skin off, leaving behind strips of green, not only for aesthetic value, but because a lot of the nutrients are in the skin!
Have any extra cucumbers on hand?
- Asian Cucumber Salad
- Greek Cucumber Salad with Feta
- The Very Best Creamy Cucumber Salad
- Watermelon Feta Salad with Blueberries and Cucumber
Get the Recipe: Creamy Cucumber Dill Salad
- 1 large English cucumber, about 16 – 20” long
- 2 ounces plain yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- Ground pepper, to taste
- Slice cucumber on the diagonal, about 1/8th inch or a bit thicker. Then chop into strips. Set aside.
- In a medium bowl combine yogurt, dill, lemon juice and salt. Stir to combine then fold in the cucumber. Top with ground pepper.
- Enjoy right away or store covered in the fridge for up to 3 days. Eat as a salad as is, or add in your favorite veggies for a side dish. Or put on a warm pita or naan bread.