15-Minute Cucumber Salad with Fresh Dill and Red Onion

Nothing says summer to me like the crisp crunch of my grandma’s cucumber salad with fresh dill and red onion. I can still picture her standing at the counter, slicing cucumbers paper-thin with that old paring knife while the scent of dill filled the kitchen. This simple salad became our go-to side dish for every backyard barbecue and picnic – it’s that perfect mix of refreshing, tangy, and just a touch sweet.

What I love most is how this cucumber salad comes together in minutes with just a handful of fresh ingredients. No cooking, no fuss – just slice, whisk, and chill. It’s the kind of recipe that tastes better the longer it sits, letting all those bright flavors mingle. On sweltering days when turning on the oven feels impossible, this cool, crunchy salad saves the meal.

Why You’ll Love This Cucumber Salad with Fresh Dill and Red Onion

This isn’t just any cucumber salad—it’s the one you’ll crave all summer long. Here’s why:

• Quick & lazy-cook approved: No stove required! Just 15 minutes of slicing and stirring.
• Crunch that lasts: The vinegar keeps the cukes crisp for hours (unlike those sad, soggy versions).
• Magic flavor combo: Sweet onions + tangy dressing + grassy dill = pure refreshment.
• Heatwave hero: Chilled and light, it’s like air conditioning for your taste buds.
• Crowd-pleaser: Vegetarians, gluten-free folks, picky kids—everyone goes back for seconds.

Pro tip: Make a double batch. It disappears faster than ice cream at a picnic!

Ingredients for Cucumber Salad with Fresh Dill and Red Onion

Here’s what you’ll need to make this crisp, refreshing salad – and trust me, every ingredient plays a special role:

• 2 large cucumbers: Thinly sliced (I aim for 1/8-inch thick – use a mandoline if you want perfect even slices)
• ½ red onion: Also thinly sliced – that pretty purple color makes the salad pop!
• 2 tablespoons fresh dill: Chopped (don’t even think about dried – it’s just not the same!)
• 2 tablespoons white vinegar: The tangy backbone of our dressing
• 1 tablespoon olive oil: Just enough to smooth out the sharpness
• 1 teaspoon sugar: My secret for balancing the acidity
• ½ teaspoon salt: Brings out all the flavors
• ¼ teaspoon black pepper: Freshly cracked if you’re feeling fancy

See? Nothing complicated – just fresh, simple ingredients that let the natural flavors shine. I always tell my friends: “If your cucumber salad needs more than 8 ingredients, you’re trying too hard!”

How to Make Cucumber Salad with Fresh Dill and Red Onion

Making this salad is so simple, you’ll have it memorized after one try. Here’s how Grandma taught me to do it right:

Step 1: Prepare the Vegetables

Grab those cucumbers and give them a good wash – no peeling needed! Slice them into thin rounds about 1/8-inch thick (thick enough to stay crisp, thin enough to soak up all that tasty dressing). For the red onion, I like to cut it into half-moons – pretty and practical. Toss them together in your biggest mixing bowl with the fresh dill.

Step 2: Make the Dressing

Now for the magic potion! In a small bowl, whisk together the vinegar, olive oil, sugar, salt and pepper like you’re making a science experiment. Keep going until the sugar dissolves completely – about 30 seconds of vigorous whisking should do it. Taste and adjust if needed (I sometimes add an extra pinch of sugar if my cucumbers are extra tart).

Step 3: Combine and Chill

Pour that golden dressing over your waiting veggies and toss everything together gently with clean hands or salad tongs – no bruising our delicate cukes! Cover the bowl tightly and pop it in the fridge for at least 30 minutes (though 2 hours is even better). This waiting time isn’t just for chilling – it lets the onions mellow and all those flavors become best friends.

Tips for the Best Cucumber Salad with Fresh Dill and Red Onion

After years of perfecting this salad (and many experimental batches), here are my can’t-live-without tips:

• Dill matters: That grocery store plastic clamshell of fresh dill? Worth every penny. Dried just tastes like dust.
• Patience pays: If your cukes seem watery after slicing, blot gently with paper towels – soggy salad is sad salad.
• Taste as you go: Love tang? Add extra vinegar. Sweet tooth? Sprinkle in more sugar. Make it yours!
• Chill out: Don’t skip the fridge time! Those 30 minutes transform good salad into legendary salad.

Bonus trick: Serve in Grandma’s vintage glass bowl – tastes 20% better that way (science says so).

Variations for Cucumber Salad with Fresh Dill and Red Onion

One of my favorite things about this salad is how easily it adapts to whatever’s in your fridge or what mood strikes you. Here are some delicious twists I’ve tried over the years:

• Greek-style: Toss in some crumbled feta and kalamata olives – suddenly you’re on a Mediterranean vacation!
• Garden fresh: Add halved cherry tomatoes and thin slices of radish for extra crunch and color.
• Creamy version: Stir in a dollop of sour cream or Greek yogurt for a richer, tangier dressing.
• Avocado boost: Throw in diced avocado right before serving (but eat it same day – no one likes brown avocado salad).

Vinegar swaps work great too – apple cider vinegar adds a fruity note, while rice vinegar keeps things light and delicate. Once, in a pinch, I used lemon juice instead of vinegar and it was surprisingly delicious!

The moral? Don’t be afraid to play with your food. Some of my best kitchen accidents started with “Hmm, I wonder what would happen if…”

Serving Suggestions for Cucumber Salad with Fresh Dill and Red Onion

This crisp cucumber salad plays so well with others! Here’s how I love to serve it:

As the perfect sidekick: It’s magical alongside grilled chicken thighs rubbed with lemon and garlic – the acidity cuts through the richness beautifully. For fish night, pair it with simple pan-seared salmon or flaky white fish. The cool crunch balances the delicate seafood perfectly.

BBQ best friend: At summer cookouts, I always make a big bowl to go with smoky ribs or burgers. The freshness cuts through all that rich, meaty goodness. Bonus: it helps balance out all those potato chips you know you’re going to eat!

Standalone star: On those “too hot to cook” days, I’ll happily make a meal of it by adding some crusty bread and maybe a few slices of hard-boiled egg. Portion-wise, figure about 1 generous cup per person as a side, or 1.5-2 cups if it’s the main event.

Potluck pro tip: Double the recipe and bring it in a clear glass bowl – it disappears faster than you can say “please pass the salad!”

Storage and Reheating

This cucumber salad keeps beautifully in the fridge for up to 2 days in an airtight container – though I doubt it’ll last that long! The cukes stay surprisingly crisp, though the onions mellow more each day. Pro tip: Never freeze it (ice crystals turn cukes into sad, mushy ghosts).

Nutritional Information

Nutritional values are estimates and vary based on ingredients used.

Here’s the breakdown for one serving of this refreshing cucumber salad:

• Calories: 60
• Fat: 3g (0.5g saturated, 2g unsaturated)
• Carbohydrates: 7g
• Fiber: 1g
• Sugar: 3g
• Protein: 1g
• Sodium: 300mg

What makes me love this salad even more? It’s naturally cholesterol-free and packed with hydration from all those crisp cucumbers. The olive oil provides healthy fats, while the red onion gives you a nice little antioxidant boost. It’s the kind of side dish that makes you feel good after eating it!

Frequently Asked Questions

Can I use dried dill instead of fresh?
Oh honey, no! Fresh dill is absolutely essential – that bright, grassy flavor just can’t be replicated with dried. If your grocery store only has those sad little spice jars, try growing your own dill in a windowsill pot! It sprouts like crazy.

How thin should I slice the cucumbers?
Aim for about 1/8-inch thick – thin enough to absorb the dressing beautifully, but thick enough to keep that satisfying crunch. My grandma always said “slice them like you’d want to find them in your salad!” If you’ve got shaky hands, a mandoline works wonders.

Can I make cucumber salad ahead of time?
Absolutely! In fact, it gets better as it sits (within reason). The sweet spot is 2-6 hours ahead – any longer and the cukes start losing their snap. Just hold off adding any creamy additions (like avocado or feta) until right before serving.

Will regular onion work instead of red?
You can use white or yellow onion in a pinch, but red onion’s milder flavor and pretty purple color make it the MVP here. If you must substitute, soak regular onion slices in ice water for 10 minutes first to tame the bite.

My salad got watery overnight – help!
Don’t panic! Simply drain off the excess liquid and give it a fresh squeeze of lemon or splash of vinegar to perk it back up. Next time, pat your sliced cucumbers dry before dressing, and don’t salt until ready to serve.

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