This refreshing and flavorful salad is certainly one for all the cucumber lovers out there.

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For centuries, people have been enjoying cucumber dill salads. Thanks to its simplicity and flavor profile, recipes like this one have stood the test of time and are just as delicious today as they were very long ago.
For vegetarians and cucumber lovers, this salad is the perfect side dish or even a light lunch or dinner. In addition to being healthy, it’s a crunchy and refreshing salad that’s ideal for the summer months, especially if you’re lucky enough to be dining outside. Of course, it’s so simple and easy to prepare that there is no wrong occasion to make a cucumber dill salad.
If you end up loving this cucumber-based recipe, there are plenty of other cucumber salads for you to try as well. For example, anyone with dietary restrictions can try a Low-Carb Keto Cucumber Salad. For a unique twist on a traditional cucumber salad, there’s this Mediterranean Cucumber Salad or perhaps even a Korean Cucumber Salad. Last but not least, we suggest you try a Spiralized Cucumber Salad which comes with a tasty chia seed and strawberry vinaigrette.
Is Cucumber Dill Salad Healthy?
Yes. For starters, cucumbers are high in vitamin K and also contain vitamin C. They are an excellent source of fiber and contain a lot of water to help you stay hydrated. The garlic and dill in the recipe also provide nutrients that the body craves, as does the Greek yogurt, which is a good source of protein and probiotics. In total, cucumber dill salad is low in calories and carbs, making it a healthy and balanced vegetarian dish.
A Little Variety…
If you didn’t know already, there are several varieties of cucumber that can be used in this salad. If you want to mix things up, feel free to use multiple varieties of cucumber. English, Brightland, and Persian cucumbers are among the most popular types for this recipe, but feel free to go with your favorite. When in doubt, try to use small or medium cucumbers because their seeds will be small and their skin tends to be crispier. If possible, avoid using cucumbers that have thick skin.
INGREDIENTS
- 2 large English cucumbers, thinly sliced
- 1/3 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper

INSTRUCTIONS
Slice
Prepare cucumbers.
Mix
Whisk together the dressing ingredients.
Combine
Toss cucumbers with dressing.
Devour

FAQs & Tips
Cucumber dill salad can be made ahead of time and stored in the fridge inside an airtight container for up to 3 days. In fact, it’s ideal to give it at least a couple of hours in the fridge for the flavors to combine, overnight if possible.
It depends on your personal preferences, but if the cucumbers you are using have thick skin, it might be a good idea to peel them.
Salt helps to draw some of the excess water from vegetables, so if the cucumbers are too watery, salt is a good remedy.

Serving Suggestions
If you’re using cucumber dill salad as an appetizer or a side dish, there are several great main courses you can use to complement the flavor of the salad. Grilled chicken is a common option, including Grilled Tropical Chicken Bowls. You may also want to try Tomato-Grilled Moroccan Chicken or maybe experiment with kebabs like this Indian Paleo Chicken Kebab. If chicken isn’t exciting enough, consider a lamb-based dish like Lamb Chops in the Oven or Instant Pot Lamb Stew.


Cucumber Dill Salad
Ingredients
- 2 large English cucumbers thinly sliced
- 1/3 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
-
Thinly slice the English cucumbers and place them in a large mixing bowl.
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In a separate bowl, combine Greek yogurt, fresh dill, apple cider vinegar, minced garlic, sea salt, and black pepper to create the dressing.
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Pour the dressing over the sliced cucumbers and toss until they are well coated. The salad can be served immediately or chilled in the refrigerator before serving.
Nutrition
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