I first made this cucumber dill salad on a scorching July afternoon and it quickly became the side dish I turn to when I want something bright, cooling, and unfussy. It’s a simple mix of crisp cucumbers, tangy Greek yogurt, lemon, and fresh dill — the kind of salad that vanishes at barbecues, pairs beautifully with grilled fish, and finishes a heavy meal without stealing the show. If you like quick recipes that taste fresh and require minimal hands-on time, this one will be on repeat in your rotation. For another cucumber-forward idea that’s great for lunches, see this easy cucumber salad.

What makes this recipe special

This salad stands out because it balances creaminess and acidity without heaviness. Greek yogurt gives body and a touch of tang while lemon and dill keep the flavor bright. It’s also:

Fast to assemble — under 15 minutes
Budget-friendly — just a handful of pantry staples
Flexible — works as a side, a light lunch, or a sandwich topper

“Light, crisp, and impossibly easy — the perfect side for summer grilling.” — a weekend dinner favorite

If you enjoy variations that stretch a cucumber into other meals, you might like my twist on a protein-rich version with eggs: cucumber egg salad.

Step-by-step overview

Before you dive into the ingredients, here’s the quick process so you know what to expect:

Whisk the yogurt dressing until smooth.
Thinly slice cucumbers and red onion.
Toss cucumbers, onion, and chopped dill with the dressing.
Serve immediately at room temperature or chill briefly to firm the flavors.

This recipe is all about quick prep and gentle tossing — no cooking required. If you’re pressed for time, you can slice the vegetables a few hours ahead and dress them right before serving to keep them crisp.

What you’ll need

Key ingredients (serves about 4):

3/4 cup (150 grams) Greek yogurt or plain full‑fat yogurt (for creaminess)
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice (freshly squeezed is best)
1/4 tsp garlic, grated (or 1/8 tsp garlic powder)
1/2 tsp fine salt (adjust to taste)
1/5 tsp black pepper (a scant 1/4 tsp)
1 1/2 lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
1/2 red onion, very thinly sliced
1/4 cup fresh dill, chopped

Notes and substitutions inline:

Greek yogurt: full‑fat gives the creamiest texture. For a lighter version, use low‑fat yogurt or swap half the yogurt for sour cream.
Cucumbers: English cucumbers are mild and seedless; regular cucumbers work fine — peel and seed if desired.
Dill: fresh is best; dried dill can be used (about 1 tablespoon) but the flavor is less vibrant.

Directions to follow

Follow these clear, short steps for a perfect salad.

Make the dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Set aside.
Prepare the vegetables: Slice the red onion very thinly. Cut each cucumber in half lengthwise, then slice each half into 3 mm (1/8″) thick slices.
Combine: Place the sliced cucumbers, red onion, and chopped dill into a large salad bowl.
Dress the salad: Pour the yogurt dressing over the salad ingredients. Toss gently until everything is well coated.
Serve: Serve at room temperature for immediate eating, or refrigerate until chilled. Taste and adjust salt or lemon if needed before serving.

Keep the toss gentle so the cucumbers stay crisp and don’t release too much water.

Best ways to enjoy it

This salad is a versatile companion to many meals:

Pair with grilled chicken, fish, or lamb for a cooling contrast.
Serve alongside Mediterranean mains like gyros or kebabs.
Use as a topping for toasted pita, spread a little extra yogurt, add the salad, and fold.
Spoon over baked potatoes or grain bowls for a fresh finish.

For a heartier plate, serve it next to a quinoa or rice dish — it brightens denser textures nicely. If you want another grain-salad pairing, try this refreshing cucumber quinoa salad.

Keeping leftovers fresh

Storage and reheating tips:

Refrigerate in an airtight container for up to 2 days. The salad becomes slightly watery over time as cucumbers release moisture; stir and drain any excess liquid before serving.
Freezing is not recommended. The texture of cucumbers and yogurt both degrade when frozen.
If you want to prep ahead, slice the cucumbers and onions and store them separately in the fridge for up to 24 hours. Mix with the dressing just before serving to keep maximum crunch.
Always use clean utensils when serving to avoid cross-contamination. Discard if left at room temperature longer than 2 hours (1 hour in very warm conditions).

Helpful cooking tips

Drain watery cucumbers: If your cucumbers seem seedy or wet, sprinkle a little salt over the slices, let sit 10–15 minutes, then pat dry with paper towels. This keeps the dressing from getting diluted.
Slice thin and even: A mandoline or a sharp knife makes a big difference — thin, uniform slices give the best texture and mouthfeel.
Adjust acidity: If the salad tastes flat, add a splash more lemon juice; if it’s too tart, a pinch of sugar (or a drizzle of honey) rounds it out.
Garlic control: Grated fresh garlic is brighter and stronger. For a milder garlic flavor, use roasted garlic or a smaller amount of grated raw garlic.
Serve shortly after dressing: The salad is best within a few hours of dressing. For parties, keep dressing separate and toss at the table.

Creative twists

Try one of these variations to change the profile:

Mediterranean: Add crumbled feta, chopped mint, and a few halved cherry tomatoes.
Creamier: Fold in 2 tablespoons of mayonnaise for a richer dressing.
Vegan: Use a thick plant-based yogurt and olive oil instead of dairy.
Dill-forward tzatziki: Add a clove of extra garlic, use more lemon, and serve as a dip for grilled meats.
Crunch boost: Stir in toasted pine nuts, chopped cucumber seeds removed for less water, or thinly sliced radishes for bite.

Your questions answered

Q: Can I make this salad ahead of time? A: Yes — you can slice the vegetables a few hours ahead and keep them refrigerated. For best texture, wait to toss with the dressing until 10–30 minutes before serving. Fully dressed, the salad keeps well for up to 2 days but will become slightly watery.

Q: What can I use instead of Greek yogurt? A: Plain full‑fat yogurt is best for texture. For non-dairy, use a thick coconut or soy yogurt. Sour cream or half mayonnaise + half yogurt also work if you prefer a richer dressing.

Q: Should I peel or seed the cucumbers? A: English cucumbers don’t need peeling. For regular cucumbers with thick skin or large seeds, peel if desired and scoop seeds with a spoon to reduce excess moisture.

Q: Is this salad kid-friendly? A: Yes. Kids often like the creamy, mild flavor. Omit the onion or use milder sweet onions if little ones are sensitive to strong flavors.

Q: How many servings does this make? A: This recipe serves about 4 as a side dish, depending on portion size.

Conclusion

This cucumber dill salad is a quick, refreshing staple that’s easy to adapt and hard to tire of. If you’d like more creamy cucumber ideas, check this creamy dill cucumber salad for a slightly different approach. For a crisp, citrus-forward take and additional plating ideas, see this cucumber salad recipe from Love and Lemons.