With just a few simple ingredients, you can create a light and refreshing salad that's perfect for those hot summer days. So, instead of letting your cucumbers go to waste, let them shine in this invigorating cucumber dill salad that will leave your taste buds craving more. Get ready to savor the cool crunch of cucumbers and the aromatic herbaceousness of dill in every delicious bite.
Easy cucumber salad
This salad is perfect for a hot day. It's light, refreshing and full of flavor. It's crisp and it’s a perfect dish for summer when cucumbers are in season.
Unlike my Black Lentil Cauliflower Mushroom Salad this one is a lot easier to make! No cooking or something complicated, just a regular chop and mix salad. During summer while we are still in the middle of the 9 days, it can feel like you eat a lot of pasta and dairy, that’s where this salad comes in as it helps freshen up the meals.
Cucumber salad is a very popular dish in many countries. It can be served warm, at room temperature or even cold. Often cucumber salads are a variation of the classic Greek tzatziki, which includes feta cheese or yogurt and mint-infused olive oil. I wanted a parve salad so I created cucumber salad without any cheese or dairy products.
Ingredients for cucumber salad
Cucumbers are a healthy and refreshing snack for any season. They contain large amounts of antioxidants and are very low in calories. It's easy to make this salad and you probably have all the ingredients on hand anyway. The salad itself is only made with 2 ingredients - cucumbers and dill. Since I'm located in Israel and the cucumbers here are small, I used what I had available. If you are somewhere else, try to find Persian cucumbers or small English cucumbers. The bigger the cucumbers are, the less is recommended for the salad since they have an extra bitter taste in the seeds.
For the dressing you will need olive oil, sugar, salt and white vinegar. If you want extra freshness, add chopped mint leaves too. Many times cucumber salads contain onions or chive, I prefer not to have raw onions so I didn’t add any, if you like it you can add some.
To cut the cucumbers I used a mandolin, it’s the easiest way to quickly cut it and get even slices. If you are using a knife try to make the slices as thin as you can. After cutting the cucumbers, mix them with the salt only and let it sit on the counter for 30 minutes in room temperature. The salt will draw out the extra moisture in the cucumbers. When the 30 minutes are up, you get rid of the excess water and add the chopped dill and also the rest of the dressing ingredients. Then you just mix and serve. Simple and easy! The flavor is so good that you will want to have this salad on every hot summer day.
This salad can be served with other salads on a buffet or as part of the starters in a big Friday night meal. When you want a verity of salads to serve, this one adds green color and yummy flavor. For other salad recipes, check out my salad recipe index.
Helpful tips to elevate your Cucumber Dill Salad
Select fresh cucumbers
Look for small cucumbers that are firm, crisp, and free from any signs of wilting or yellowing. Their vibrant green color will add visual appeal to your salad.
Mandolin or knife
Use a mandolin slicer or a sharp knife to cut the cucumbers into thin, uniform slices. This ensures a consistent texture and allows the dressing to penetrate evenly.
Let the cucumbers sit
After adding salt to the cucumbers, let them sit for about 30 minutes at room temperature. This step helps draw out excess moisture, resulting in a crunchier salad.
Drain excess water
Once the cucumbers have rested, drain any excess water from the bowl. This prevents the salad from becoming watery and ensures that the flavors of the dressing are not diluted.
Adjust seasoning to taste
While the recipe suggests specific measurements for the dressing ingredients, feel free to adjust them according to your preference. Add more dill for a stronger herbal flavor or adjust the sugar and vinegar levels to balance the tanginess to your liking.
Chill before serving
For optimal freshness, refrigerate the salad for at least an hour before serving. Chilled cucumber slices are wonderfully refreshing and provide a cool contrast to the zesty flavors of the dressing.
Consider adding extra touches to enhance the presentation and taste. Sprinkle some additional fresh dill on top or garnish with lemon zest for a burst of citrusy aroma.
Remember, the key to a successful Cucumber Dill Salad lies in the quality of ingredients and attention to detail. Follow these tips, and you'll have a sensational salad that bursts with vibrant flavors and textures, perfect for any occasion.
While small cucumbers are traditionally used for this salad, you can use larger cucumbers as well. Just make sure to remove the seeds and adjust the slicing technique to achieve thin and uniform slices.
The salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers might release more moisture over time, so drain any excess water before serving leftovers.
Fresh dill provides the best flavor for this salad, but if you don't have it on hand, you can substitute with dried dill. However, use it sparingly, as dried dill is more potent. Start with a smaller amount and adjust to taste.
It's recommended to prepare the salad close to serving time for optimal freshness. However, you can slice the cucumbers and mix the dressing ingredients separately in advance. Store them separately and combine them just before serving to maintain the salad's crispness.
Absolutely! Feel free to get creative and add other vegetables like cherry tomatoes, red onion slices, or bell peppers for extra color and flavor. You can also sprinkle some crumbled feta cheese or toasted almonds for added texture and richness.
Yes, this Cucumber Dill Salad is generally suitable for a wide range of dietary restrictions. It is naturally gluten-free, vegetarian, and vegan-friendly. However, if you have specific dietary concerns or allergies, please check the individual ingredients and adjust accordingly.
Yes, you can easily adjust the recipe based on your needs. Simply double or halve the ingredients while maintaining the same ratios, and follow the instructions accordingly.
Other salads you should try:
Got an abundance of cucumbers? Why not go beyond the salad and venture into the realm of refreshing gin cucumber cocktails? Embrace the versatility of this crisp vegetable by incorporating it into your favorite gin-based concoctions.
Make this cucumber dill salad today!
Indulge in the ultimate summer salad experience with my Cucumber Dill Salad! Imagine thin, crispy cucumber slices bathed in a tantalizing blend of olive oil, white vinegar, and a touch of sugar, perfectly complemented by the vibrant freshness of chopped dill. With just a short 30-minute wait for the flavors to meld, this delightful dish promises to cool you down and invigorate your taste buds on even the hottest of days. Don't wait another moment—whip up this irresistibly refreshing salad and savor the vibrant medley of flavors that will transport you to a summertime oasis with every bite.
Cucumber Dill Salad
- 4-5 small cucumbers
- 2-3 teaspoon chopped dill
For the dressing:
- ¼ teaspoon salt
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- ½ teaspoon sugar
- Cut the cucumbers with mandolin or knife to thin round slices.
- Place the cut cucumbers in a bowl and add the salt from the dressing ingredients.
- Mix the cucumbers and salt and let it sit on the counter for 30 minutes at room temperature.
- Drain the excess water from the bowl.
- Add the chopped dill and the rest of the dressing ingredients.
- Mix well.
- Serve and enjoy!