I’ve been making this cucumber dill salad for summers when I want something bright, cooling, and fuss-free. It’s creamy without being heavy, tangy from lemon and yogurt, and the fresh dill lifts the whole thing into something that feels like sunshine on a plate. If you’re after a quick side that pairs with grilled meats or a simple lunch, this one’s worth keeping in your repertoire — and it pairs nicely with light fruit salads like an apple‑strawberry cheesecake fruit salad when you want a sweet-and-savory spread.

Why you’ll love this dish

This salad is the sort of thing you make when you want maximum flavor with minimal hands-on time. It’s:

Fast: about 10–15 minutes from start to finish.
Light but creamy: Greek yogurt gives a silky mouthfeel without heavy mayo.
Versatile: serve it with grilled fish, falafel, sandwiches, or a picnic spread.
Budget-friendly: cucumbers, onion, yogurt, and dill are pantry-and-market staples.

“A refreshing, tangy side that disappears faster than you think — ideal for hot nights and easy entertaining.”

If you enjoy simple, fresh sides, this cucumber salad works well alongside other seasonal bowls like a berry fruit cheesecake salad for a brunch or potluck.

The cooking process explained

Before you start, here’s a quick overview of how this comes together so you know what to expect:

Whisk a creamy dressing from Greek yogurt, olive oil, lemon, and garlic.
Thinly slice cucumbers and red onion for crisp texture and quick dressing absorption.
Toss cucumbers, onion, and chopped dill with the dressing and taste for seasoning.
Serve immediately at room temperature or chill briefly for a colder salad.

This recipe is almost entirely assembly work — no cooking required — which makes it perfect for warm-weather menus.

Gather these items

3/4 cup Greek yogurt (or plain full-fat yogurt)
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1/4 tsp garlic, grated (about half a small clove)
1/2 tsp fine salt
1/5 tsp black pepper (a scant 1/4 tsp)
1 1/2 lb cucumbers, sliced (see notes below)
1/2 red onion, very thinly sliced
1/4 cup fresh dill, chopped

Notes on key ingredients: Greek yogurt keeps the dressing tangy and thick; use full-fat for silkier texture. For cucumbers, Persian or English cucumbers are excellent because they’re thin-skinned and less seedy — no need to peel.

Step-by-step instructions

Make the dressing: In a small bowl, whisk the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Taste and set aside.
Prepare the vegetables: Very thinly slice the red onion. Cut each cucumber in half lengthwise, then slice each half into 1/8‑inch rounds. Aim for even slices so they dress evenly.
Combine: Put the sliced cucumbers, red onion, and chopped dill in a large bowl.
Dress the salad: Pour the yogurt dressing over the vegetables. Toss gently until everything is coated.
Serve: Enjoy at room temperature for immediate eating, or refrigerate until chilled. Before serving, taste and adjust salt or lemon if needed.

Short, clear actions make this easy to follow even when you’re multitasking in the kitchen.

Best ways to enjoy it

This cucumber dill salad is extremely flexible:

As a side for grilled chicken, salmon, or lamb.
Spooned over warm grain bowls for a cooling contrast.
Served with toasted pita and hummus as part of a mezze platter.
As a topping for open-faced sandwiches or layered into wraps.

For a balanced summer spread, pair it with lighter desserts (try a berry cheesecake fruit salad) or grilled vegetables. If you want a heartier plate, serve it alongside roasted potatoes or rice pilaf.

Storage and reheating tips

Refrigerate in an airtight container up to 3–4 days. Cucumbers release water over time, so expect some liquid separation; give it a gentle toss before serving.
Avoid freezing — cucumbers become mushy when frozen.
To keep leftovers fresher, store the dressing separately from the sliced cucumbers and onion; combine within 24 hours for best texture.
Always refrigerate within 2 hours of preparation to stay within food safety guidelines.

Helpful cooking tips

Slice thin: 1/8‑inch cucumbers hold dressing well without becoming limp. A mandoline works great for consistent slices.
Reduce pungency: Soak sliced red onion in cold water for 5 minutes, then drain to mellow sharpness.
Salt carefully: The yogurt and lemon will amplify flavors; add salt conservatively, then finish seasoning before serving.
Make ahead: You can make the dressing a day ahead; keep chilled and whisk before using.

A pro tip: if cucumbers are extra watery, salt them lightly, let sit 10 minutes, then pat dry with paper towels to prevent a soggy salad.

Creative twists

Add crumbled feta and a drizzle of extra olive oil for a Mediterranean spin.
Swap dill for mint or tarragon for a different herb profile.
Make it vegan by using unsweetened coconut or almond yogurt and swapping olive oil for a neutral oil if desired.
Add sliced radishes or cherry tomatoes for color and bite.
For a richer version, stir in a tablespoon of sour cream or mayonnaise.

If you like indulgent riffs, serve with crunchy toppings or toasted seeds for texture contrasts, or try it alongside sweeter salads like a caramel crunch cheesecake fruit salad for events.

Helpful answers

Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Regular yogurt will work but the dressing will be thinner. Strain plain yogurt through cheesecloth for 30–60 minutes to thicken if you prefer the original texture.

Q: How long does this salad keep in the fridge?
A: Up to 3–4 days. Expect some watery separation; toss before serving. If you separate dressing and vegetables, consume within 4 days for best quality.

Q: Is it okay to make this ahead for a party?
A: Make the dressing up to 24 hours ahead and slice the vegetables just before serving. If you must assemble early, combine no more than 2 hours before guests arrive and keep chilled.

Q: Can I substitute lemon juice with vinegar?
A: Yes — use white wine vinegar or apple cider vinegar, but reduce to 1 tablespoon and adjust to taste; lemon provides fresher brightness.

Q: Is this recipe kid-friendly?
A: Usually yes — the mild yogurt and dill flavor is approachable. Omit raw garlic if serving to picky young eaters and slice onions extra thin.

Conclusion

This cucumber dill salad is a fast, crowd-pleasing side that brightens any meal and scales easily for weeknight dinners or larger gatherings. For a different take on cucumber salads and more ideas, try the cucumber-focused recipe at Love and Lemons’ cucumber salad or compare a creamier version at Nutritious Eats’ creamy dill cucumber salad.