This Dill Cucumber Salad is the definition of refreshing. Lightly tangy, packed with fresh dill, and irresistibly crisp, it’s the perfect side dish for summer BBQs, picnics, or light lunches. It comes together in minutes and only gets better as it sits.
Why You’ll Love It
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Bright & Crisp: Cool cucumbers and punchy dill in every bite.
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Quick & Easy: Ready in 10 minutes with just a few ingredients.
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Naturally Light: Vegan, low-calorie, and full of flavour.
Ingredients
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2 large English cucumbers, very thinly sliced
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2 tbsp fresh dill, chopped
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1/4 cup rice vinegar or white wine vinegar
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1 tbsp sugar (optional, for balance)
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1/2 tsp salt
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1/4 tsp freshly ground black pepper
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Optional: thinly sliced red onion or a spoon of Greek yogurt for creaminess
How to Make It
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Slice the cucumbers as thinly as possible — aim for paper-thin rounds.
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Mix the dressing: In a large bowl, combine vinegar, sugar, salt, pepper, and dill.
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Toss to coat: Add the cucumbers and optional red onion, tossing gently until fully coated.
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Chill & serve: Let sit for at least 10 minutes in the fridge before serving.
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