If you love fresh, vibrant flavors that dance on your tongue, you are going to fall head over heels for this Cucumber Salad with Dill and Red Onion Recipe. It’s the perfect balance of crisp cucumber, tangy red onion, and fragrant dill, all tossed in a light, tangy dressing that sings with just a touch of sweetness and spice. Whether you’re looking for a refreshing side for a summer barbecue, a quick weekday lunch, or a palate-cleansing dish to lighten your meal, this salad is a total winner. Easy to whip up and bursting with bright colors and textures, it’s one of those recipes you’ll want to keep in your rotation all year round.
Ingredients You’ll Need
The magic in this Cucumber Salad with Dill and Red Onion Recipe starts with a handful of simple, fresh ingredients—each bringing its own essential flavor and texture. Crisp cucumbers offer that wonderfully cool crunch, the red onion adds a gentle sharpness and beautiful color contrast, and the dill fully elevates the salad with its bright, herbaceous notes. The dressing pulls everything together with a perfect balance of acidity, sweetness, and seasoning.
- 2 large cucumbers, thinly sliced: Use firm, fresh cucumbers for the best crunch and mild flavor.
- 1 small red onion, thinly sliced: Red onions give a subtle sharpness and lovely color flare to your salad.
- 1/4 cup vinegar (or apple cider vinegar): Provides bright acidity that brightens every bite.
- 1 tablespoon olive oil: Adds a subtle, smooth richness to balance the tanginess.
- 1 teaspoon honey or sugar (optional, for sweetness): Just a touch to round out the flavors without overpowering.
- 1/2 teaspoon salt: Enhances all the natural flavors of the ingredients.
- 1/4 teaspoon black pepper: Adds a gentle, warming kick to the mix.
- 1/4 teaspoon garlic powder (optional): Brings a savory depth without overwhelming the freshness.
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill): The star herb that gives this salad its signature aromatic punch.
- Fresh parsley or mint for garnish (optional): Adds an extra pop of color and freshness if desired.
How to Make Cucumber Salad with Dill and Red Onion Recipe
Step 1: Prepare the Vegetables
Start by slicing your cucumbers as thin as you can. This not only ensures every bite is pleasantly crisp but also helps the dressing soak in quicker. If you prefer, peel the cucumbers for a smoother texture, although the skin offers extra nutrients and a lovely color contrast. Next, thinly slice your red onion as well so its bite is balanced and it melds beautifully with the cool cucumber slices.
Step 2: Make the Dressing
Whisk together the vinegar, olive oil, and your optional honey or sugar in a small bowl. Season with salt, black pepper, and garlic powder if you’re using it. This dressing is the heart of the Cucumber Salad with Dill and Red Onion Recipe, bringing all the bold and tangy flavors to life in a simple, harmonious way that complements rather than overwhelms the vegetables.
Step 3: Combine the Salad
In a large bowl, gently toss the sliced cucumbers and red onion. Pour the dressing over the top, then carefully toss again to coat everything evenly. The goal is to mix thoroughly while keeping those delicate cucumber slices intact. The dressing immediately starts to soften the edges of the cucumbers, making each bite juicy and bursting with flavor.
Step 4: Chill and Garnish
Pop the salad in the refrigerator for 15 to 30 minutes. This rest time allows the flavors to meld and intensify while chilling the salad to refreshing perfection. Just before serving, sprinkle the freshly chopped dill on top. If you want to add an extra herbal flourish, toss on some parsley or mint as a garnish for that lovely pop of green and fresh aroma.
How to Serve Cucumber Salad with Dill and Red Onion Recipe
Garnishes
The simplest way to elevate this salad’s presentation and flavor is with fresh herbs. A handful of sprigs of dill, parsley, or mint not only adds vibrant color but also layers in fresh, garden-like aromas that complement the tangy dressing beautifully. You can even add a light sprinkle of chili flakes for a subtle heat twist if you’re feeling adventurous.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, fish, or burgers because it cuts through the richness with its crisp, acidic notes. It’s also an excellent companion to rice dishes, sandwiches, or even alongside a creamy pasta salad for a balanced, bright summer meal that feels light but satisfying.
Creative Ways to Present
Serve this salad in a large, shallow bowl to showcase the colorful layers of cucumbers, red onion, and dill. For a fun twist, try layering the salad in tall, clear glasses or jars for individual servings – perfect for picnics or parties. You can even stuff it inside pita bread with some feta cheese for a Mediterranean-inspired treat.
Make Ahead and Storage
Storing Leftovers
This salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that as it sits, the cucumbers may release some water, so give it a gentle toss before serving again to redistribute the dressing and keep all the flavors fresh and vibrant.
Freezing
Freezing is not recommended for the Cucumber Salad with Dill and Red Onion Recipe because cucumbers have a high water content and will become very mushy when thawed, losing their crisp texture and fresh flavor.
Reheating
Because this is a fresh salad meant to be served chilled, reheating is not suggested. The bright flavors and crunchy texture are best enjoyed cold straight from the fridge for maximum freshness and zing.
FAQs
Can I use different types of cucumbers in this recipe?
Absolutely! English cucumbers or Persian cucumbers work great since they’re tender and have fewer seeds, but regular slicing cucumbers are perfectly fine too. Just make sure to slice them thin to keep the salad refreshing and light.
Is fresh dill necessary or can I use dried dill instead?
Fresh dill really brings the best flavor and aroma to the salad, but dried dill is a fine substitute if fresh isn’t available. Use about a third of the amount since dried herbs tend to be more concentrated.
Can I make this salad vegan?
This salad is naturally vegan as long as you ensure your honey replacement is plant-based like maple syrup or just use sugar. The simple ingredients all come from plants, making it an easy vegan-friendly dish.
What can I do if I don’t have red onion on hand?
You can substitute with thinly sliced shallots or even sweet white onions for a milder flavor. If you want less pungency, soak the onions in cold water for 10 minutes before using to mellow their bite.
How long should I marinate the salad for the best flavor?
Allow at least 15 to 30 minutes in the refrigerator for the vinegar and herbs to infuse into the cucumber and onion slices. Longer marinating can soften the cucumbers too much, so enjoying it fresh and slightly chilled is ideal.
Final Thoughts
I wholeheartedly recommend you give this Cucumber Salad with Dill and Red Onion Recipe a try soon. It’s a delightfully simple dish that manages to be both comforting and fresh, perfectly showcasing how a few quality ingredients can create something truly special. Whether you’re making it for friends, family, or a quiet meal at home, it’s bound to brighten your table and your mood.
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Cucumber Salad with Dill and Red Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 15-30 minutes chilling
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and crisp cucumber salad featuring thinly sliced cucumbers and red onion tossed in a tangy vinegar dressing with hints of honey and fresh dill. Perfect as a light side dish or a cool accompaniment to any meal.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
Dressing
- 1/4 cup vinegar (or apple cider vinegar)
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar (optional, for sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Garnish
- Fresh parsley or mint for garnish (optional)
Instructions
- Prepare the Vegetables: Slice the cucumbers thinly using a sharp knife or mandolin slicer. You may peel the cucumbers beforehand if you prefer.
- Slice the Onion: Thinly slice the red onion to ensure it evenly blends with the cucumber slices in the salad.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, honey or sugar (if using), salt, black pepper, and garlic powder (if using) until well combined.
- Taste and Adjust Seasoning: Sample the dressing and adjust the salt, sweetness, or acidity to your liking to balance the flavors perfectly.
- Combine the Salad: Place the cucumber and onion slices into a large bowl. Pour the dressing over the vegetables and toss gently to coat every slice evenly without bruising.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes. This resting period allows the flavors to meld together and the cucumbers to slightly soften.
- Garnish and Present: Before serving, sprinkle the salad with the chopped fresh dill and optionally garnish with fresh parsley or mint leaves for an added fresh aroma and color.
Notes
- For a crisper salad, soak cucumber slices in ice water for 10 minutes before assembling.
- You can substitute apple cider vinegar with white wine vinegar or lemon juice for a different tang.
- Adjust the sweetness by varying honey or sugar according to taste preferences.
- The salad tastes best when chilled but can be served immediately if pressed for time.
- Add a pinch of red chili flakes for a spicy twist.
