Introduction

This refreshing cucumber salad is quick to prepare and full of bright flavors. Thinly sliced cucumbers combined with dill and a tangy dressing make it a perfect light side dish for any meal.

A white bowl filled with thinly sliced cucumber rounds forming the bottom and largest layer, bright green with visible seeds and watery texture. On one side, there is a bunch of fresh dill with feathery dark green leaves. Across from the dill, a layer of thin purple-red onion slices is placed in a small pile. A woman's hand is pouring a golden-orange dressing from a small glass bottle over the onion and cucumber layers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound English cucumbers, very thinly sliced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/3 cup red onion, very thinly sliced
1/3 cup fresh dill, chopped
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Step 1: Toss the cucumber slices with the salt and sugar in a medium-sized bowl. Let the cucumbers sit for 5-7 minutes to draw out excess moisture.
Step 2: Add the red onion and chopped dill to the bowl with cucumbers.
Step 3: In a small bowl, whisk together the red wine vinegar, black pepper, and olive oil until combined.
Step 4: Pour the dressing over the cucumber mixture and toss to coat everything evenly.
Step 5: Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, add thinly sliced radishes or bell peppers.
Use white wine vinegar if you prefer a milder acidity than red wine vinegar.
Replace fresh dill with fresh mint for a different herbal note.
Make sure to slice cucumbers very thinly for the best texture and flavor absorption.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served chilled the next day. Avoid freezing as cucumbers lose their texture.

How to Serve

A close-up view of a white bowl filled with a fresh cucumber salad showing thin slices of green cucumbers layered evenly on the bottom and piled up with overlapping slices on top, mixed with thin strips of light purple-red onion scattered throughout, and small bits of green dill sprinkled over the salad, all resting on a soft white marbled texture, a blue and white checked cloth partially visible in the upper right corner photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but be sure to peel them and remove excess seeds to reduce bitterness and excess water.

How do I make the salad less watery?

Letting the cucumbers sit with salt and sugar helps draw out extra moisture. Afterward, drain any liquid before adding the dressing to prevent the salad from becoming watery.

Refreshing Cucumber Salad with Red Onion and Dill Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

This refreshing cucumber salad features thinly sliced English cucumbers tossed with red onion, fresh dill, and a tangy dressing made from red wine vinegar, olive oil, sugar, and kosher salt. It’s a crisp and flavorful side dish perfect for warm weather or to accompany grilled meals.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 pound English cucumbers, very thinly sliced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/3 cup red onion, very thinly sliced
1/3 cup fresh dill, chopped

Dressing

2 tablespoons red wine vinegar
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Prepare cucumbers: Toss the cucumber slices with the kosher salt and sugar in a medium-sized bowl. Let them sit for 5-7 minutes to draw out excess moisture and begin flavoring.
Add aromatics: Add the thinly sliced red onion and chopped fresh dill to the bowl with the cucumbers and gently mix together.
Make dressing: In a small bowl, whisk together the red wine vinegar, black pepper, and olive oil until well combined.
Toss salad: Pour the dressing over the cucumber mixture and toss everything gently to ensure even coating.
Let it rest: Allow the salad to sit for 10 minutes to let the flavors meld, then serve chilled or at room temperature.

Notes

Using English cucumbers provides fewer seeds and a milder flavor for the salad.
Thinly slicing the cucumbers and onions helps them absorb flavors more effectively.
This salad can be served immediately after resting or refrigerated for up to 4 hours for better flavor infusion.
Adjust sugar and salt to taste if you prefer sweeter or less salty dressing.
Fresh dill is key for authentic flavor, but you can substitute with fresh parsley or mint if desired.

Keywords: cucumber salad, fresh dill salad, easy cucumber recipe, no-cook salad, summer salad, red onion cucumber salad