I like making this lemon dill cucumber salad when I want something fresh, crisp, and incredibly simple. The combination of cool cucumbers, bright lemon juice, and fragrant dill creates a light dish that works perfectly as a side or a quick snack.
Why You’ll Love This Recipe
I love how fast this salad comes together with just a handful of ingredients. It feels refreshing, especially on warm days, and pairs well with almost anything I serve. The flavors are clean and vibrant, and I can easily adjust the seasoning to match my taste. It’s also a great option when I want something healthy without sacrificing flavor.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large cucumbers, thinly sliced 2 tablespoons fresh dill, chopped 2 tablespoons lemon juice (freshly squeezed) 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon sugar (optional, for balance) 1/4 small red onion, thinly sliced (optional)
directions
I start by washing the cucumbers and slicing them thinly, then I place them in a large bowl. If I’m using red onion, I slice it very thin and add it in.
In a small bowl, I mix together the lemon juice, olive oil, salt, pepper, and sugar until everything is well combined.
I pour the dressing over the cucumbers and gently toss everything together so the slices are evenly coated. Then I add the fresh dill and mix again.
I like to let the salad sit in the fridge for about 10–15 minutes before serving so the flavors can blend nicely.
Servings and timing
Servings: 4 Preparation time: 10 minutes Chilling time: 10–15 minutes Total time: about 20–25 minutes
Variations
I sometimes add a spoon of Greek yogurt to make the salad creamy. When I want extra crunch, I toss in some thinly sliced radishes. For a stronger flavor, I use garlic or a splash of vinegar along with the lemon juice. I also enjoy adding feta cheese for a salty twist.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers release water over time, so I give the salad a quick stir before serving again. I don’t reheat this dish since I prefer it cold and fresh.
FAQs
Can I use dried dill instead of fresh?
I can use dried dill if I don’t have fresh, but I reduce the amount to about 2 teaspoons since dried herbs are more concentrated.
How do I keep the cucumbers from getting soggy?
I sometimes sprinkle a little salt on the cucumbers first and let them sit for a few minutes, then drain the excess water before mixing.
Can I make this salad ahead of time?
I can prepare it a few hours in advance, but I find it tastes best when served shortly after mixing.
What type of cucumbers work best?
I prefer using English cucumbers or Persian cucumbers because they have fewer seeds and a thinner skin.
Is this salad healthy?
I consider this salad a light and healthy option since it’s low in calories and packed with fresh ingredients.
Conclusion
I enjoy making this lemon dill cucumber salad because it’s simple, refreshing, and full of bright flavors. It’s one of those recipes I keep coming back to when I need something quick and satisfying. Whether I serve it alongside a meal or enjoy it on its own, it always feels like a fresh and easy win.
A fresh, crisp, and simple cucumber salad made with bright lemon juice, fragrant dill, and a light olive oil dressing. It is perfect as a refreshing side dish or a quick healthy snack.
Ingredients
2 large cucumbers, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice, freshly squeezed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional)
1/4 small red onion, thinly sliced (optional)
Instructions
Wash the cucumbers and slice them thinly, then place them in a large bowl.
If using the red onion, slice it very thinly and add it to the bowl with the cucumbers.
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and sugar until well combined.
Pour the dressing over the cucumbers and toss gently until everything is evenly coated.
Add the fresh dill and toss again to distribute it throughout the salad.
Chill the salad in the refrigerator for 10 to 15 minutes before serving for the best flavor.
Notes
Use English or Persian cucumbers for the best texture and fewer seeds.
Dried dill can be used instead of fresh; use about 2 teaspoons.
For less watery salad, lightly salt the cucumbers first, let them sit for a few minutes, then drain excess liquid.
A spoonful of Greek yogurt can be added for a creamy variation.
Thinly sliced radishes, garlic, vinegar, or feta cheese can be added for extra flavor and texture.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
