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This cucumber dill salad is proof that simple ingredients can make something really delicious. Super thinly sliced cucumbers and fresh dill get tossed in a tangy sweet vinaigrette for a crisp, refreshing side dish that goes with pretty much everything. Plus, it’s incredibly easy to make!
I have always loved cucumber salads! Growing up, I ate a lot of German-style cucumber salads (Gurkensalat) and they’re still some of my favorites today. There are two types: creamy cucumber salads like the one my Mom often made (and inspired this Creamy German Cucumber Salad) and vinegar-based cucumber salads like the one we’re making here. Both are absolutely delicious – it just depends on what you’re in the mood for. Today, we’re going with a fresh and flavorful cucumber dill salad tossed in a sweet and tangy vinaigrette that is SO GOOD!
3 Reasons I Love This Cucumber Dill Salad
- It’s ridiculously easy to make. Simple ingredients, a few minutes of prep and you’re done. I love an easy side dish!
- It’s light, refreshing and packed with flavor. The sweet and tangy vinaigrette brings everything together perfectly. I tested this dressing more times than I can count to get the balance just right and I knew I nailed it when we kept sneaking “just one more bite”.
- It goes with pretty much everything. Seriously! Fire up the grill and serve it alongside your favorite summer meals or pair it with rich, cozy winter dinners when you need something fresh on the side. It’s one of those recipes that always seems to fit right in!
Ingredient Notes
Here’s what you’ll need to make this cucumber and dill salad:
Detailed ingredient list and directions located in the recipe card below.
- Cucumbers: I like to use English cucumbers for this salad because they’re seedless, crisp and tend to be less watery than some other varieties. I usually peel them since that’s how I grew up eating this cucumber salad but it’s totally optional. The skins are thin and delicate so feel free to leave them on if you prefer.
- Dill: Fresh dill adds so much bright, fresh flavor and is such a perfect match for cucumber. I highly recommend using fresh if you can but dried dill will work in a pinch. Just use about one third the amount since dried herbs are more concentrated.
- Vinegar: White wine vinegar or herb vinegar both work beautifully here to add that tangy kick.
- Avocado Oil: I like to use avocado oil since it’s a great neutral tasting oil.
- Honey: It helps balance the tanginess of the vinegar and gives the dressing that irresistible sweet and tangy flavor.
- Salt and Pepper: I like to use sea salt and freshly ground black pepper.
How To Make Cucumber Dill Salad
This German-style cucumber dill salad with tangy vinaigrette is incredibly easy to make.
- Slice and salt the cucumbers: Peel 2 English cucumbers (or leave the peel on if you prefer) and slice them super thin. Place them in a colander set over a large bowl or the sink. Sprinkle over ½ teaspoon sea salt, give them a light toss and let them sit for 5 to 10 minutes. This helps draw out some of the excess moisture so the cucumbers stay nice and crisp for our salad.
- Make the vinaigrette: Meanwhile, whisk together 2 tablespoons white wine vinegar (or herb vinegar), 1 tablespoon avocado oil and 1 tablespoon honey in the base of a large mixing bowl.
- Mix together: Add the cucumber slices to the bowl with the vinaigrette (don’t rinse them). Add 3 tablespoons finely chopped fresh dill and toss to combine. Give it a taste and season with some additional sea salt (if needed) and some freshly ground black pepper.
- Chill and serve: You can serve it right away but I love letting it chill in the fridge for about 15 to 30 minutes first. The flavors have a chance to mingle a bit and it tastes even better. Enjoy!
A Few Tips
Helpful Tips
- Use a mandoline: If you have a mandoline, this is the perfect time to use it! It makes it easy to get those super thin cucumber slices that are ideal for this salad. Just be careful and use the safety guard (or cut resistant gloves) to protect your fingers. No mandoline? No problem. The slicing side of a box grater, a food processor with a slicing attachment or a sharp knife will all get the job done.
- Don’t rinse the cucumber slices: After the cucumbers have sat with the salt for 5 to 10 minutes in the colander, simply transfer them to the bowl with the vinaigrette. No rinsing needed! Since there’s no salt added to the dressing itself, the lightly seasoned cucumber slices add flavor.
- Give it a little extra something: Sometimes I like to sprinkle in a little of this homemade bouillon powder for an extra flavor boost. It’s one of my favorite seasoning blends and somehow makes just about everything taste even better.
FAQ
Not necessarily! English cucumbers have thin, tender skins so they’re perfectly fine to leave unpeeled. That said, I like to peel them because that’s how I’ve always had this style of cucumber salad and it’s the texture I prefer for this one. Either way works though!
This cucumber salad is best on the day it’s made when the cucumbers are at their crispest. However, if you have leftovers, they will keep well in an airtight container in the fridge for up to 3 days. Just keep in mind that the cucumbers will continue to soften and release more liquid as they sit.
Because it’s so fresh and light, this cucumber dill salad pairs well with all kinds of meals. It’s the perfect summer side dish with grilled foods but we also love it year round. It’s a great contrast to hearty richer dishes, fried favorites like schnitzel, seafood such as herb crusted salmon or meaty dishes such as frikadellen or pork tenderloin with mushroom sauce. Basically, if a meal could use a refreshing side, this salad is a great choice.
More Cucumber Salads To Try
If you try this cucumber dill salad, let me know how it turns out! Leave a comment below – I always love hearing from you!
Cucumber Dill Salad (with Sweet and Tangy Vinaigrette)
- Prep Time: 10 min
- Chill Time: 15 min
- Total Time: 25 min
- Yield: 4 1x
- Category: Salad
- Method: No Cook
- Cuisine: German
- Diet: Vegetarian
Description
This cucumber dill salad is proof that simple ingredients can make something really delicious. Super thinly sliced cucumbers and fresh dill get tossed in a tangy sweet vinaigrette for a crisp, refreshing side dish that goes with pretty much everything. Plus, it’s incredibly easy to make!
Ingredients
- 2 English cucumbers
- ½ teaspoon sea salt
- 2 tablespoons white wine vinegar (or herb vinegar)
- 1 tablespoon avocado oil
- 1 tablespoon honey
- 3 tablespoons finely chopped fresh dill
- sea salt and freshly ground black pepper, to taste
Instructions
- Slice and salt the cucumbers: Peel the cucumbers and slice them super thin (or leave the peel on if you prefer). Place them in a colander set over a large bowl or the sink. Sprinkle over the sea salt, give them a light toss and let them sit until they begin to release their water (about 5 to 10 minutes).
- Make the vinaigrette: Meanwhile, in the base of a mixing bowl whisk together the white wine vinegar, avocado oil and honey.
- Mix everything together: Add the cucumber slices to the mixing bowl with the vinaigrette (don’t rinse them). Add the chopped fresh dill and toss to combine. Give it a taste and season with some additional sea salt (if needed) and some freshly ground black pepper.
- Chill and serve: You can serve it right away but I love letting it chill in the fridge for about 15 to 30 minutes first. The flavors have a chance to mingle a bit and it tastes even better. Enjoy!
Notes
- Use a mandoline: If you have a mandoline, this is the perfect time to use it! It makes it easy to get those super thin cucumber slices that are ideal for this salad. Just be careful and use the safety guard (or cut resistant gloves) to protect your fingers. No mandoline? No problem. The slicing side of a box grater, a food processor with a slicing attachment or a sharp knife will all get the job done.
- Give it a little extra something: Sometimes I like to sprinkle in a little of this homemade bouillon powder for an extra flavor boost. It’s one of my favorite seasoning blends and somehow makes just about everything taste even better.
