Fresh, crunchy and ridiculously simple – the side salad that makes everything taste better!
This Cucumber Dill Salad recipe is one of those easy side dishes that lands on our table every single week. There’s nothing fancy about it – and that’s exactly why I love it.
It’s just finely sliced cucumbers tossed with apple cider vinegar, good olive oil, a hint of sugar, salt, pepper and plenty of fresh dill. The crunch, the tangy dressing, the subtle sweetness … it all just works. This salad brings freshness and balance to rich, comforting meals without adding any extra effort.
It takes minutes to prepare (I make quick work of slicing the cucumbers using a mandoline), and it pairs beautifully with slow-cooked meats, crispy schnitzel, creamy pasta, goulash, barbecue spreads or a classic Sunday roast.
Simple. Reliable. Always welcome on the table.
Can I use dried dill instead of fresh?
Fresh dill can sometimes be a bit harder to find and more expensive. If you can’t get your hands on it, you can use dried dill instead. If using dried dill, use 1 teaspoon and let the salad sit for 10–15 minutes so the herb can rehydrate and release its flavour.
How do I finely slice the cucumbers?
Fine slices make all the difference in this salad. They soften slightly in the dressing while still keeping their crunch, which gives you that perfect balance of texture.
The easiest way is to use a mandoline – it takes seconds and gives you even, paper-thin slices. Just be super careful and use a guard or protective gloves. I’ve linked the mandoline I use in my kitchen equipment article, which you can read here.
If you don’t have a mandoline, use a sharp knife and slice as finely and evenly as you can. There’s no need for perfection – just aim for delicate slices rather than thick chunks.
If you enjoyed Cucumber Dill Salad, I think you’ll love
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The BEST Tzatziki Recipe
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Cucumber Dill Salad
- Total Time: 5 minutes
- Yield: 4 (as a side) 1x
Ingredients
- 2 large Lebanese (short/Persian) cucumbers, finely sliced (see note 1)
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar (or white wine vinegar)
- ½ tsp white (granulated) sugar (optional, see note 2)
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp fresh dill, finely chopped (see note 3)
Instructions
- Combine – Place the cucumber in a bowl. Add the olive oil, vinegar, sugar (if using), salt and pepper.
- Toss – Gently mix to coat.
- Finish and serve – Stir through the dill. Serve immediately or chill.
Notes
Note 1 – Cucumber pro tip Use a mandoline for ultra-thin slices.
Note 2 – Adding sugar I usually skip the sugar on a weeknight, but it’s worth adding when entertaining. That tiny hit of sweetness balances the vinegar beautifully without making the salad taste sweet.
Note 3 – If you can’t get your hands on fresh dill, you can use dried dill instead. If using dried dill, use 1 teaspoon and let the salad sit for 10–15 minutes so the herb can rehydrate and release its flavour.
Make Ahead
Slice the cucumber and prepare the dressing. Store separately in airtight containers for up to 3 days. Combine just before serving.
Leftovers
Refrigerate in an airtight container for up to 2 days, best served cold. Not suitable to freeze.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No cook
- Cuisine: Modern Australian
- Diet: Dairy-Free, Gluten-Free, Vegetarian
