Fresh, bright, and unbelievably simple, this Cucumber Dill Salad comes together in minutes and makes a perfect side or light lunch. It’s tangy, creamy, and family-friendly—great for meal prep. For another cucumber option, try a creamy spin with this creamy cucumber salad variation.
Why You’ll Love This Cucumber Dill Salad
- Light, refreshing flavor with bright lemon and fresh dill.
- Ready in minutes—perfect for weeknight dinners.
- Great for meal prep and keeps well for 2–3 days.
- Family-friendly and pairs easily with grilled proteins.
- Simple ingredients you likely already have on hand.
Ingredients Needed
- Dressing
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- Veggies
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- Herbs & Toppings
- ¼ cup fresh dill, chopped
- Spices
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Step-by-Step Instructions
- Make the dressing: combine ¾ cup Greek yogurt, 1 ½ tablespoons olive oil, 1 ½ tablespoons lemon juice, ¼ teaspoon grated garlic, ½ teaspoon salt, and ⅕ teaspoon black pepper in a small bowl; stir until smooth. Set aside.
- Slice the onion thinly and place aside.
- Cut the cucumbers lengthwise, then slice each half into 3mm / 1/8" thick slices.
- Add the sliced cucumbers, sliced onion, and ¼ cup chopped dill to a large salad bowl.
- Pour the yogurt dressing over the salad ingredients.
- Toss gently until everything is well coated, then serve at room temperature or refrigerate until serving.
Serving Suggestions Cucumber Dill Salad
- Serve alongside grilled chicken or fish for a light, balanced meal.
- Spoon over toasted pita and add feta for a quick Mediterranean-style plate.
- Top with toasted seeds or chopped nuts for crunch.
- Pair with a chilled glass of white wine or iced herbal tea.
- For a heartier salad, mix in shredded rotisserie chicken or try the creamy cucumber chicken salad twist.
Tips for Success Cucumber Dill Salad
- Slice cucumbers uniformly (3mm / 1/8") so the dressing coats everything evenly.
- Salt lightly after tossing and taste before adding more to avoid over-salting.
- Make the dressing ahead and store separately for best crunch in meal prep.
- Keep refrigerated and consume within 2–3 days for optimal freshness.
- Love dill with potatoes? Try pairing flavors from this salad with a Turkish dill potato salad for a cool potato side.
Variations
Here are a few easy ways to change it up:
- Make it dairy-free: swap Greek yogurt for a thick dairy-free yogurt or mashed avocado.
- Add heat: stir in ½ teaspoon crushed red pepper or a splash of hot sauce.
- Add protein: toss in diced cooked chicken, shrimp, or crumbled feta for a more filling salad.
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Cucumber Dill Salad
This Cucumber Dill Salad is fresh, bright, and incredibly simple, making it a perfect side or light lunch. It's tangy, creamy, and family-friendly with great meal prep potential.
Ingredients
Dressing
- ¾ cup Greek yogurt or plain full-fat
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Veggies
- 1 ½ lb cucumbers, sliced I used 2 long English cucumbers
- ½ medium red onion, finely sliced
Herbs & Toppings
- ¼ cup fresh dill, chopped
Instructions
Preparation
- Combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper in a small bowl; stir until smooth. Set aside.
- Slice the onion thinly and place aside.
- Cut the cucumbers lengthwise, then slice each half into 3mm / 1/8" thick slices.
Mixing
- Add the sliced cucumbers, sliced onion, and chopped dill to a large salad bowl.
- Pour the yogurt dressing over the salad ingredients.
- Toss gently until everything is well coated, then serve at room temperature or refrigerate until serving.
Notes
Slice cucumbers uniformly for even coating of the dressing. Salt lightly after tossing and taste before adding more salt. Make the dressing ahead for best crunch in meal prep. Keep refrigerated and consume within 2–3 days for optimal freshness.