Cucumber and Dill Salad Recipe: Crisp Summer Side Dish

This classic cucumber dill salad is simple to make and develops even more flavor after resting in the refrigerator, making it ideal for picnics, potlucks, or serving a crowd. With just a few common ingredients, this crisp, refreshing salad comes together in minutes and keeps well.

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This is a perfect summer side—light and crunchy alongside grilled hamburgers, hot dogs, BBQ chicken, or pulled pork. It also brightens heavier fall and winter meals, providing a refreshing contrast to stews and slow-cooker dishes.

You will need:

1 tsp sugar

3 cucumbers

½ yellow onion

¼ cup white vinegar

1 TB fresh chopped dill or 1 tsp dry dillweed

Salt

Pepper

Directions for Classic Cucumber Dill Salad:

Peel the cucumbers and slice them very thin—about 1/8″ or thinner—and place the slices in a bowl.

Sprinkle the cucumber slices with salt, cover the bowl with plastic wrap, and refrigerate for at least 2 hours. This draws out excess moisture and keeps the cucumbers crisp.

After chilling, drain any liquid from the bowl.

Thinly slice the onion and add it to the cucumbers along with the chopped fresh dill (or dried dillweed), white vinegar, and sugar.

Add just enough water to the bowl so the liquid barely reaches the top of the cucumbers. Stir everything together to combine.

Cover the bowl and refrigerate overnight to let the flavors meld. The salad improves with time, so longer resting yields a more balanced taste.

This Classic Cucumber Dill Salad is a light, crowd-pleasing alternative to mayonnaise-based sides and is especially refreshing on hot days. It’s easy to scale for gatherings and pairs well with a wide range of main dishes.

For more simple salads, try other easy recipes in your collection or adapt this one by adding a touch of lemon juice, a pinch of sugar to taste, or a sprinkle of fresh herbs for variation.

Classic Cucumber Dill Salad

This classic cucumber dill is the perfect summer salad! Quick and easy it’s just like what Grandma used to make!

Ingredients

• 1 tsp sugar
• 3 cucumbers
• ½ yellow onion
• ¼ cup white vinegar
• 1 TB fresh chopped dill or 1 tsp dry dillweed
• Salt
• Pepper

Instructions

1. Peel cucumbers and slice into 1/8” slices or thinner. Put into a bowl.
2. Sprinkle cucumbers with salt and cover with plastic wrap. Refrigerate for 2 or more hours.
3. Drain any water from the bowl.
4. Slice onion and add to the cucumbers along with dill, white vinegar, and sugar.
5. Add a little water until it barely reaches the top of the cucumbers, then mix to combine.
6. Cover and refrigerate overnight to let flavors meld.