Creamy Cucumber Dill Salad (Easy Salad With Yogurt Dressing)

This easy cucumber salad recipe is perfect as a light side for grilled meats, sandwiches, or just eaten straight from the bowl. My daughter can go through the whole batch by herself in about a day or two, so I always make sure to prepare plenty. It's that good.

For more fresh summer sides, try my Roasted Red Pepper & Chickpea Salad or Creamy Cucumber Pepper Salad. They’re just as quick and easy. Now, let’s slice some cucumbers!

This lemony cucumber-dill salad is a chilled, no-cook side that comes together in minutes! It’s one of our favorite recipes for easy meals and bringing to barbecues.

Quick: The salad prep is ready in just 15 minutes.

Perfect for summer meals: Serve it as an easy side or bring it to your next barbecue.

Simple ingredients: No complicated ingredients or techniques.

Make-ahead: The flavors are even better the next day!

This cucumber dill salad with homemade lemon-yogurt dressing uses fresh ingredients for a seasonal summer side! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• English cucumbers: I prefer them because they have fewer seeds, but Persian or garden cucumbers work too.
• Red onion: Thinner slices absorb more flavor. Avoid white and yellow onion.
• Fresh dill: Fresh is best, don't substitute for dried.
• Greek yogurt: Make sure it's unsweetened plain Greek yogurt, otherwise you'll end up with a sweet dressing. Sour cream is a good swap.
• Olive oil: Extra-virgin olive oil is best. You can also use avocado oil.
• Fresh lemon juice: Go for fresh lime juice or apple cider vinegar as alternatives.
• Lemon zest: Avoid dried zest. If you don't have fresh lemons to zest, skip it.
• Salt & black pepper: Kosher salt and freshly cracked black pepper are best.

See recipe card for quantities.

This creamy cucumber salad is a no-cook breeze! Slice, rest, dress, and serve for a refreshing side.

1. Step 1: Thinly slice the cucumbers and transfer them to a serving bowl.

2. Step 2: Add the red onion, lightly sprinkle with salt, and let rest for 10 minutes. Drain any excess liquid and gently pat dry.

3. Step 3: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, and black pepper until smooth.

4. Step 4: Sprinkle the chopped dill evenly over the cucumbers and red onion, then drizzle the dressing on top just before serving. Chill for 10 minutes if desired, and serve fresh.

This tangy and fresh cucumber salad is easy to customize! Try these yummy twists depending on what's in season or what you've got at home:

More fresh herbs: Mix in 2 tablespoons chopped fresh parsley for a fresher flavor.

Make it spicy: Stir ⅛-1/4 teaspoon red pepper flakes or ¼-1/2 teaspoon Tabasco sauce into the salad for some heat.

More veggies: Toss ½ cup cherry tomatoes, ¼ cup sliced radishes, or ½ cup sliced bell peppers for extra crunch and nutrients.

Add protein: Sprinkle the salad with ¼ cup chopped walnuts or ¼-1/2 cup chickpeas for some plant-based protein.

Go dairy-free: Swap the yogurt for plain coconut yogurt for a dairy-free version.

This crunch-packed cucumber dill salad is perfect for cooling down in the summer! Here are our favorite ways to enjoy it:

• With grilled chicken, steak, fish, or burgers for summer meals.
• As a side with my Old Bay Oven Shrimp Skewers.
• Serve alongside rotiserrie chicken for an easy weeknight dinner.
• Bring to barbecues and potlucks with my Black Bean & Feta Dip for sharing.
• Prep with my Roasted Parnips & Carrots and Roasted Beets & Carrots for weekly meal prep.
• Pair with Roasted Red Pepper Gouda Soup for a light lunch.
• Add to sandwiches or pita pockets with hummus and your favorite protein for a quick lunch.
• As a fresh snack on a hot summer day.

This salad is best fresh or the day after! Here’s how to store it for later:

Refrigerator

In an airtight container for up to 1 day. Flavors are best the next day, but the cucumbers may release water so drain again before serving. For best texture, keep the dressing separate and drizzle just before serving.

These simple tips and tricks will keep your summer cucumber-dill salad crisp, fresh, and delicious:

Salt the cucumbers: Letting the cucumbers rest with salt removes excess moisture and keeps the salad from getting watery. You may skip this step if you are serving it right away, but not recommended if you're letting it sit for more than 30 minutes.

Even slices: Use a mandoline or sharp knife for evenly sliced cucumbers and red onions so the salad stays light and delicate. It also makes prep easier, just watch your fingers.

Hold the dressing: Always keep the dressing separate until right before serving to prevent sogginess.

Soak the onions: If your red onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry. This helps milden their flavor and smell.

Here’s what other salad-lovers and home cooks are asking about this easy cucumber salad recipe!

Yes! But English cucumbers have fewer seeds and thinner skin.

Yes! Use vegan coconut yogurt instead of Greek yogurt.

Soak the slices in cold water for 5–10 minutes before adding.

Absolutely! Cherry tomatoes or bell peppers are great additions.

Looking for other recipes like this? Try these:

Easy Roasted Red Bell Pepper and Chickpea Salad Recipe

Easy Roasted Pumpkin Salad with Feta & Balsamic Vinaigrette

Easy Roasted Butternut Squash Feta Salad (Holiday Side Salad)

Creamy Cucumber Pepper Salad Recipe (Vegan & Sugar Free)

These are my favorite dishes to serve with this Creamy Cucumber Dill Salad recipe:

Creamy Lemon Chicken Orzo Pasta (Easy One-Pan Dinner Recipe)

Easy Baked Chicken Orzo (A One-Pan Dinner Recipe)

The Best Beef And Barley Stew (Comforting One-Pot Recipe)

Easy Creamy Roasted Red Pepper Gouda Soup Recipe

This effortless cucumber dill salad is our favorite way to enjoy cucumber season! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more salad recipes and recipe cards!