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.
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.
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.
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