Fresh Cucumber Dill Salad (No Mayo)
This Greek-inspired cucumber dill salad tastes like summer! After years of making this salad, I have perfected the technique, and I will teach you all my tricks! Spoiler alert, it’s about the details. Using the right ingredients, a quick red onion soak can remove the sharp bite. Much like my Greek Maroulosalata recipe, this one is also all about fresh, clean flavors.
Summer is all About Cucumbers
In the summer, my mom loved cucumbers. She would always make cold cucumber soup and fresh cucumber salads. It always felt like she wanted to eat as many fresh cucumbers as she could while they were in season.I loved how simple and fresh her cucumber salads were. There was no mayo. Ever. It was clean, simple, and fresh ingredients.
As an adult I set out to perfect and expand her style (she never had a written recipe). While I loved her simple cucumber salad, I wanted to expand the flavor. I tried several different ways over the last 20 years and fresh dill is the secret ingredient. It takes a predictable cucumber salad to an refreshing salad!
Made with Love,
– Ruth
What Makes this Cucumber Salad Different
- Fresh and light salad made without mayo or heavy dressing.
- Fresh dill blends into the flavors and elevates the salad.
- Salting the cucumber keeps the slices crisp and prevents excess water.
Ingredients Needed to Make a Cucumber and Dill Salad
Key Ingredients (And Why They Matter)
English Cucumbers
English cucumbers work best with this salad. They have a lower water content and fewer seeds. This makes them easier to prepare and helps keep your salad dry. This is also what I recommend using when making a traditional Greek salad.
Fresh Dill
Fresh dill brings this salad to life. It is a unique ingredient that tastes like summer. Please, do not use dried dill. The flavor will be completely different, and it will not bring the same freshness to this salad.
Red Onion
Red onions have a sharp bite. That bite can take away from the light flavor. To balance it out, we are going to soak the red onions in cold water. This makes them sweet and complementary.
Fresh Lemon Juice
Always use fresh lemon juice. The bottled lemon juice has an odd metallic taste that will throw off your salad.
Extra Virgin Olive Oil
Because this salad is a no-cook recipe, the flavor of the olive oil matters. I recommend using the best olive oil that fits in your budget.
See the recipe card for complete information on ingredients and quantities.
How to Make a Cucumber Dill Salad (Step-by-Step Instructions)
Step One: Prep the cucumbers
Your first step is to cut the cucumbers into thin slices. I recommend using a mandoline and setting it to ⅛ thickness. A mandoline ensures even cuts. If you do not have a mandoline, you can use your knife. Do your best to ensure the slices are thin and even.
Next, place the cucumbers in a colander and sprinkle them with salt. You want to let them stand for 10 minutes. The moisture from the cucumber will bead on top of the slices. Use a paper towel or tea towel to pat the cucumbers and remove the water.
Step Two: Prep the red onion
Slice the red onion into thin julienne slices (long and thin). You want to aim to have the red onion about the same thickness as the cucumber. Place the onion slices in cold water and let them sit for 10 minutes. Then drain the water and pat the slices dry.
Culinary tip: A quick soak of red onions in cold water takes the bite out of them every time! I also used this technique in my piyaz recipe. The softer flavor can make all the difference!
Step Three: Make the dressing
In a small bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper. You can adjust the taste to your personal preference.
Step Four: Combine and toss
Place the cucumbers and red onion in a large bowl. Pour the lemon dressing over the top and toss to evenly coat the cucumbers. Add the dill and toss again. Add more salt, lemon, or dill to your preference. Let the cucumber dill salad rest for 10 minutes before serving.
Personalize this Recipe
Add Feta or Vegan Feta Cheese
Add crumbled feta cheese to the salad. The trick here is to use the feta cheese sparingly. I use Follow Your Heart vegan feta cheese. It’s my favorite and easy to find.
Add Cherry Tomatoes
You can add cherry tomatoes. You will want to halve or even quarter them. If you’re feeling a tomato salad, try my Sicilian tomato and onion salad. Both of these salads are perfect for summer.
Swap the Herbs
Not feeling fresh dill or can’t find it? Use fresh mint or parsley instead. They are both fresh Mediterranean herbs that complement the other flavors in this salad.
Tips for the Best Cucumber Dill Salad
Even slices
Aim to have the cucumbers and onion in ⅛ inch thick slices. If you do not have a mandoline, that’s ok. Try to get the cucumbers as thin and even as possible.
Let the Salad Rest
Like with most Mediterranean recipes, the flavor only gets better with time. For this salad, wait at least ten minutes. If you can, wait 20-30 minutes. You will notice the difference.
Storing Instructions
Store the cucumber dill salad in an airtight container in the refrigerator for up to two days. While stored, the cucumbers will continue to release water. You will need to drain off any excess liquid before serving the salad.
Frequently Asked Questions
More Mediterranean Salads You’ll Love
How Did It Go?
I hope you loved this fresh cucumber dill salad as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.
Fresh Cucumber Dill Salad (No Mayo)
Equipment
- 1 mandoline If you don't have a mandoline, try to cut the cucumber as evenly as possible.
- 1 chef knife
- 1 cutting board
- 1 medium sized bowl
Ingredients
- 2 English cucumbers very thinly sliced
- ¼ small red onion very thinly sliced
- ¼ cup fresh dill chopped
- 1 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 garlic clove finely grated
- ½ tsp white granulated sugar
- ½ tsp flaky salt
- Fresh black pepper to taste
Optional Garnishes
- vegan feta, kalamata olives, crispy chickpeas
Instructions
- Prep the cucumbers: Your first step is to cut the cucumbers into thin slices. I recommend using a mandoline and setting it to ⅛ thickness. A mandoline ensures even cuts. If you do not have a mandoline, you can use your knife. Do your best to ensure the slices are thin and even.
- Next, place the cucumbers in a colander and sprinkle them with salt. You want to let them stand for 10 minutes. The moisture from the cucumber will bead on top of the slices. Use a paper towel or tea towel to pat the cucumbers and remove the water.
- Prep the red onion: Slice the red onion into thin julienne slices (long and thin). You want to aim to have the red onion about the same thickness as the cucumber. Place the onion slices in cold water and let them sit for 10 minutes. Then drain the water and pat the slices dry.
- Make the lemon dressing: In a small bowl, combine the olive oil, minced garlic, dried oregano, white sugar, salt, and pepper. You can adjust the taste to your personal preference.
- Combine and toss: Place the cucumbers and red onion in a large bowl. Pour the lemon dressing over the top and toss to evenly coat the cucumbers. Add the dill and toss again. Add more salt, lemon, or dill to your preference. Let the cucumber dill salad rest for 10 minutes before serving.
Notes
- Let the salad rest in the refrigerator before serving. If you can wait up to 30 minutes the salad will taste even better!
- The cucumbers will continue to release water as they sit. If you find your salad has an excessive amount of water, drain it before serving.