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Close-up of English cucumber dill salad with fresh dill and thinly sliced shallot tossed in a light white wine vinaigrette.

Cucumber Dill Salad Recipe

This cucumber dill salad is cool, crisp, and refreshing. English cucumbers, fresh dill, and shallot are tossed in a light white wine vinaigrette for an easy summer side dish that pairs perfectly with grilled meats, burgers, sandwiches, and picnics.
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Servings: 6 servings
Calories: 62kcal
Author: Sandra

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

  1. 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.
  2. 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.
  3. Chilling the salad allows the flavors to blend and makes it especially refreshing, but the salad can be served immediately if needed.
Storage
Store covered in the refrigerator for up to 1 week.
The cucumbers may release a small amount of liquid as they sit. Stir gently before serving.

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 197mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg