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I don’t think every cucumber dill salad needs to be loaded with ingredients. When Preston and I tested this recipe, I wanted the cucumbers to be the star. Instead of covering them with a heavy dressing, I kept the vinaigrette light so it would enhance their fresh flavor while letting them stay cool, crisp, and refreshing.
We ended up serving this salad with several dinners throughout the week, including our baked BBQ chicken breast, and I was pleasantly surprised by how well it kept. The cucumbers stayed crisp for days, making this an easy make-ahead side for grilled chicken, burgers, sandwiches, cookouts, and picnics. If you’re looking for another fresh and easy summer side, be sure to try our white bean salad too.
Why You’ll Love This Recipe
Ingredients at a Glance
- English cucumbers. Their thin skin doesn’t need to be peeled, and they stay crisp after marinating. You can substitute regular cucumbers, but they should be peeled.
- Fresh dill. Fresh dill adds fresh flavor that defines the salad.
- Shallot. Shallots are milder than onion, but they still have just enough bite. You can substitute thinly sliced red onion.
- White Wine Vinegar. White wine vinegar brightens the salad without tasting overly acidic. We recommend sticking with white wine vinegar because it’s light and fruity. Champagne vinegar can work as a substitute.
- Honey. Honey softens the acidity and balances the vinaigrette. You can substitute pure maple syrup. It must be pure maple syrup and not pancake syrup.
- Extra virgin olive oil. Extra virgin olive oil adds richness while keeping the dressing light. Avocado oil is a good substitute if that’s what you have on hand.
How to Make It (Photo Tutorial)
Tips for Success
- Slice the cucumbers thinly. Slice the cucumbers about ⅛ inch thick.
- Use a mandoline slicer. Use a mandoline slicer for quick, even slices.
- Chill before serving. Chill the salad before serving if time allows.
- Stir before serving. Stir gently before serving if any liquid has collected in the bowl.
Ways to Serve It
This cucumber dill salad pairs well with almost any summer main dish. Try serving it with:
- Grilled, Roasted, or Pan-Seared Chicken. We’ve enjoyed it with baked BBQ chicken breast. It also makes a good side dish with baked chicken piccata and chicken limone.
- Burgers. Serve it with your favorite grilled burgers for a refreshing contrast.
- Grilled Steak. The light vinaigrette pairs beautifully with steaks.
- Pork Chops. Try it with grilled or pan-seared pork chops for an easy summer dinner.
- Sandwiches. Pair it with deli sandwiches, pulled pork sandwiches, shredded beef sandwiches, or grilled chicken sandwiches for a fresh, flavorful lunch or light dinner.
- Cookouts and Picnics. This make-ahead salad is an excellent addition to backyard barbecues, potlucks, and picnic spreads.
Storage
Store covered in the refrigerator for up to 3 days. My husband and I still enjoyed this salad even a week after preparing it. The cucumbers stayed crisp. However, if you are serving it for an event, I wouldn’t make it more than 3 days ahead.
The cucumbers may release a little liquid as they sit. Stir gently before serving.
More Summer Salad Recipes
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Cucumber Dill Salad Recipe
Equipment
Ingredients
For the Salad
- 2 large English cucumbers sliced about ⅛ inch thick (Note 1)
- ¼ medium shallot very thinly sliced
- 2 tablespoons fresh dill chopped (Note 2)
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Garnishes
- Chopped fresh dill
- Freshly cracked black pepper
Instructions
- Using a mandoline slicer or sharp chef's knife, slice the 2 large English cucumbers about ⅛ inch thick. Add the cucumbers, sliced shallot, and 2 tablespoons fresh dill to a large mixing bowl.
- In a small bowl, whisk together the 2 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon honey, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until well combined.
- Pour the dressing over the cucumber mixture and toss gently until evenly coated.
- Cover and refrigerate for about 1 hour before serving, if time allows. (Note 3)Stir gently before serving.Taste and season with additional salt and pepper, if needed. Garnish with additional fresh dill and freshly cracked black pepper, if desired.
Notes
- English cucumbers work best because their thin skin doesn’t need to be peeled. Slice them about ⅛ inch thick so they absorb the dressing while staying crisp. If using regular cucumbers, peel them first.
- Fresh dill is recommended for the best flavor. Because this recipe has a short ingredient list, dried dill won’t provide the same fresh taste.
- Chilling the salad allows the flavors to blend and makes it especially refreshing, but the salad can be served immediately if needed.
