This Creamy Cucumber Dill Salad is an easy side that pairs well with grilled meats, simple weeknight dinners, or even tucked into wraps and sandwiches when you want something light and fresh.
Made with crisp cucumbers, plenty of fresh dill, and a simple creamy dressing, it comes together fast and tastes refreshing. The cucumbers soften slightly as they sit, soaking up the tangy dressing and herbs.
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Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cucumber - English cucumbers are a great choice since the skin is thin and the seeds are small. Persian cucumbers also work nicely. You can also use regular slicing cucumbers, but you might need to peel and remove the seeds to help improve texture.
- Fresh dill - Its light, grassy flavor spreads through the salad and gives it that familiar cucumber dill profile.
- Red onions - They add a little bite and contrast. Slicing it thin keeps it from overpowering the rest of the bowl.
- Yogurt - It keeps the dressing lighter and slightly tangy. You can also use sour cream, or stir in a bit of mayonnaise to add body and smoothness without making the dressing heavy.
How to Make Creamy Cucumber Dill Salad
Start by slicing the cucumbers into thin rounds or half-moons. Try to keep the slices even so they soften at the same rate. I usually slice the cucumber with my mandolin slicer, but a sharp knife and a bit of patience would do a great job too.
Peel and thinly slice the red onion, and finely chop the dill. Keep them aside.
In a medium bowl, combine the yogurt, lemon juice, salt, and black pepper. Stir until smooth and well blended. Taste the dressing at this point. It should feel creamy and lightly tangy, not thick or bland. Adjust salt or acid as needed.
Add the sliced cucumbers, chopped dill, and sliced red onion to the bowl with the dressing.
Toss gently so the cucumbers are coated without breaking. Take a moment to check the balance. Add a little more dill or pepper if it feels flat.
Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time helps the flavors settle and gives the salad a better overall texture.
Stir once more before serving and make any final adjustments.
Recipe Tips From the Chef
- Slice cucumbers thin for better texture.
- Chop dill finely so it spreads evenly.
- Let the salad rest refrigerated before serving for better flavor.
- You can prepare the dressing in advance and store it in the fridge for a couple of days. When ready to serve, toss it with the veggies for a quick and easy salad.
Storage Advice
Creamy cucumber dill salad holds up better than many people expect, but storage matters. This salad is best stored in an airtight container in the refrigerator. It stays good for up to two days, though the texture is best on the first day.
As it sits, the cucumbers continue to release a little moisture. A quick stir before serving helps bring the dressing back together. If it looks slightly loose, a spoonful of yogurt can tighten it up.
I don't recommend freezing as the cucumbers lose their structure once thawed, and the dressing separates.
Serving Ideas
This salad works in many settings and pairs well with simple foods.
Serve it as a side with Grilled BBQ Chicken Thighs, Hamsi Tava - Crispy Fried Anchovies, or Baked Lamb Chops - Firinda Kuzu Pirzola. It also fits nicely next to Duck Fat Roasted Potatoes or Tomato Rice Pilaf - Domatesli Pilav.
For lighter meals, spoon it into wraps or pita pockets with leftover meat or roasted vegetables. You can also use it as a cool topping for burgers or sandwiches.
For gatherings, keep the salad chilled until serving. A quick stir before placing it on the table helps refresh the texture.
Recipe FAQs
Fresh dill gives the best result here. Dried dill has a different profile and can taste flat in creamy salads. If using dried, use much less and expect a different finish.
Stir in a small spoon of lemon juice or cold water. Add a little at a time until the dressing loosens without becoming runny.
Related Recipes
For more delicious and refreshing cucumber salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Creamy Cucumber Dill Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Creamy Cucumber Dill Salad
Equipment
Ingredients
- 1 large cucumber
- ½ red onion
- 2 tablespoon chopped dill
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Start by slicing the cucumbers into thin rounds or half-moons. Try to keep the slices even so they soften at the same rate.
- Peel and thinly slice the red onion, and finely chop the dill. Keep them aside.
- In a medium bowl, combine the yogurt, lemon juice, salt, and black pepper. Stir until smooth and well blended.
- Taste the dressing at this point. It should feel creamy and lightly tangy, not thick or bland. Adjust salt or acid as needed.
- Add the sliced cucumbers, chopped dill, and sliced red onion to the bowl with the dressing. Toss gently so the cucumbers are coated without breaking.
- Take a moment to check the balance. Add a little more dill or pepper if it feels flat.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time helps the flavors settle and gives the salad a better overall texture.
- Stir once more before serving and make any final adjustments.
Notes
- Slice cucumbers thin for better texture.
- Chop dill finely so it spreads evenly.
- Let the salad rest refrigerated before serving for better flavor.
- You can prepare the dressing in advance and store it in the fridge for a couple of days. When ready to serve, toss it with the veggies for a quick and easy salad.
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