I love a crisp, bright salad that can be thrown together in 10 minutes and still taste like a garden — this Refreshing Cucumber Salad with Red Onion & Dill does exactly that. The combination of thinly sliced cucumbers, gently pickled red onion, fresh dill, and a tangy vinegar dressing is a summer staple I make weekly. If you like light, hydrating salads, this plays well alongside other seasonal dishes like the cucumber-melon summer salad for an easy spread.
Why Make This Recipe
- It’s incredibly quick: about 10–15 minutes active prep for a side that’s ready in under an hour.
- Bright, balanced flavor: acid from vinegar, a touch of sweetness, and the herby lift of fresh dill.
- Hydrating and low-calorie: cucumbers are over 90% water and add volume without heavy calories.
- Versatile: pairs with grilled proteins, sandwiches, or a picnic spread — I often serve it with spicy mains like a Thai red curry with chicken for contrast.
- Personal insight: I love making a double batch because the flavors improve after 30–60 minutes in the fridge, and it survives travel well for potlucks.
Recipe Overview
- Prep time: 10 minutes (plus 20–60 minutes to chill if you like it more pickled)
- Cook time: 0 minutes
- Total time: 10–70 minutes depending on chilling
- Servings: 4 as a side (about 3 cups total)
- Difficulty: Easy
- Method: No-cook assembly with a quick brine-pour and gentle toss; uses salting and resting to draw out excess cucumber water.
My Experience Making This Recipe
I tested this multiple times using English and Kirby cucumbers to compare textures and found that English cucumbers give a smoother, thinner skin and fewer seeds. A quick 15–20 minute rest after salting consistently produced a crisper, less watery salad in my tests.
How to Make Refreshing Cucumber Salad with Red Onion & Dill
Start by thinly slicing 2 large English cucumbers (about 5 cups sliced) and 1 small red onion into paper-thin half-moons — a mandoline set to 1.5–2 mm makes this effortless and consistent. Toss the slices with 1 tsp kosher salt and let sit in a colander for 15 minutes, then gently pat dry to remove excess moisture. Whisk together 3 tbsp white wine vinegar (or apple cider vinegar), 1 tbsp sugar or honey, 2 tbsp extra-virgin olive oil, 1/2 tsp freshly ground black pepper, and 2 tbsp chopped fresh dill; pour over the cucumbers and onions and toss gently. Chill for at least 15–30 minutes to let the flavors meld, then taste and adjust salt or acid before serving.
Expert Tips for Success
- Use a mandoline or a very sharp chef’s knife to get uniform slices that dress evenly and look polished.
- Saltearly: salting and draining for 10–20 minutes prevents a watery salad; press gently with paper towels if needed.
- Balance acid and sweet: start with 3 tbsp vinegar and 1 tbsp sugar, then tweak — if your cucumbers are very mild, a little more vinegar brightens the mix.
- Pick fresh dill: look for feathery fronds, avoid limp stems, and add most of it at the end to preserve aroma. For a creamier version, whisk in 2 tbsp Greek yogurt or sour cream.
- Equipment: use a non-reactive bowl (glass or stainless steel), a mandoline for slicing, and a salad spinner to dry cucumbers if you prefer.
Try roasting vegetables on the side for a fall menu that contrasts this salad’s brightness.
How to Serve Refreshing Cucumber Salad with Red Onion & Dill
- Serve chilled as a crisp side to grilled salmon, roasted chicken, or kebabs for a cooling contrast.
- Make it part of a mezze spread with hummus, pita, and olives for a light lunch. I like pairing it with a rich avocado corn summer salad like the avocado corn summer salad for texture contrast.
- Presentation tip: arrange the slices in a shallow bowl, drizzle extra dressing, and finish with a few whole dill sprigs and a lemon wedge.
- Occasion: ideal for picnics, potlucks, BBQs, and weeknight dinners.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3 days; the salad stays best within the first 48 hours. Do not freeze — cucumbers turn mushy when frozen and thawed. If the dressing separates after sitting, stir vigorously or whisk in 1 tsp Dijon mustard to re-emulsify; let the salad come to cool room temperature (10–15 minutes) before serving for the best texture.
Recipe Variations
- Dairy-free / Vegan: keep olive oil and vinegar base; skip yogurt entirely for a vegan-friendly salad.
- Creamy version: stir in 2–4 tbsp plain Greek yogurt or sour cream for a tangy, richer dressing.
- Dill swap: substitute 2 tbsp chopped fresh tarragon or mint for a different herbal profile.
- Pickled-style: increase vinegar to 1/2 cup and add 1/2 cup water with 1 tbsp sugar, let sit covered in fridge for 4+ hours; this keeps longer and creates a quick pickle — inspired by bright salads like the beet salad with zesty oranges where acid is a lead flavor.
Nutritional Highlights
- Low in calories and high in water content, making it hydrating and light for warm-weather meals.
- Cucumbers provide vitamin K and small amounts of potassium, while dill adds vitamin C and antioxidants.
- Allergen info: naturally gluten-free and nut-free; dairy-free as written (omit yogurt to keep dairy-free).
- Portion guidance: plan about 3/4 to 1 cup per person as a side.
Troubleshooting Common Issues
- Problem: Salad is watery after dressing. Solution: Drain or pat cucumbers dry before dressing, or salt and rest longer to extract moisture.
- Problem: Onions are too sharp. Solution: Rinse thin onion slices in cold water for 1–2 minutes or soak for 10 minutes to mellow bite, then drain.
- Problem: Dressing tastes flat. Solution: Add a pinch more salt and 1/2 tsp vinegar or lemon juice to brighten; acid wakes up muted flavors.
Frequently Asked Questions
Q: Can I use regular cucumbers instead of English cucumbers?
A: Yes — peel seeded slicing cucumbers if they have thick skin or large seeds to avoid bitterness and excess water. Seedless English cucumbers are preferred for their thin skin and consistent texture.
Q: How far ahead can I make this salad before serving?
A: Make it up to 24–48 hours ahead for best texture and flavor. After 48 hours the cucumbers will soften and the salad becomes more pickle-like; store in an airtight container and stir before serving.
Q: Can I substitute other herbs for dill?
A: Absolutely — fresh mint, tarragon, or flat-leaf parsley each bring a different character. Mint adds brightness, tarragon gives anise notes, and parsley is mild and fresh.
Q: Is this salad suitable for canning or long-term storage?
A: Not as written for safe home canning. If you want longer storage, use a tested quick-pickle recipe with proper vinegar concentration and follow USDA canning guidelines; otherwise refrigerate and consume within 3 days.
Refreshing Cucumber Salad with Red Onion & Dill
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick, crisp salad featuring cucumbers, pickled red onions, and fresh dill in a tangy vinegar dressing.
Ingredients
- 2 large English cucumbers (about 5 cups sliced)
- 1 small red onion
- 1 tsp kosher salt
- 3 tbsp white wine vinegar (or apple cider vinegar)
- 1 tbsp sugar or honey
- 2 tbsp extra-virgin olive oil
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh dill
Instructions
- Thinly slice the cucumbers and red onion into paper-thin half-moons.
- Toss the slices with kosher salt and let sit in a colander for 15 minutes.
- Gently pat the cucumbers and onions dry to remove excess moisture.
- Whisk together vinegar, sugar, olive oil, black pepper, and dill in a bowl.
- Pour the dressing over the cucumbers and onions and toss gently to combine.
- Chill for at least 15-30 minutes before serving to enhance flavors.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. It improves in flavor after resting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg