Cucumber Onion Salad (with Dill)
by Sommer Collier — on May 2, 2025 
Whenever my garden starts overflowing with fresh cucumbers, this Cucumber and Onion Salad is one of the first recipes I make. I toss crisp cucumbers and onions with fresh dill and just a touch of honey to balance the tangy dressing, creating a salad that’s crunchy, refreshing, and packed with bright summer flavor. It comes together in minutes and is just as delicious alongside grilled dinners as it is piled onto sandwiches.
Cucumbers and Onion and Dill, Oh My!
Fresh, crunchy and light cucumbers add a fabulous bit of crisp oomph to salads… And we are big fans! Just take a look at our creamy cucumber salad, Israeli chopped salad, and Greek village salad recipes, for a few examples.
This super simple cucumber and onion salad is incredibly easy to make, with fresh perky flavor. It is even enticing to non-salad eaters because it has a slight pickle quality as opposed to just plain green salad!
Sommer’s Recipe Highlights
This light and tangy (and oil-free!) cucumber and onion salad with dill is a must for spring and summer meals. You’ll definitely want to keep fresh cukes on hand at all times while they’re in season!
Why You’ll Love This Cucumber Onion Salad Recipe
- Quick and Easy – A bit of slicing, a ‘lil chopping, toss some ingredients together, and 15 minutes later you’re ready to serve this crisp and chirpy salad.
- Versatile Recipe – This simple base of English cucumbers, red onions, garlic, and dill, is perfect on its own, but you can throw in other fresh veggies, too!
- Delicious Salad and So Much More – We think it’s a delightful light side dish for any simple meal. But it also makes a great topper for sandwiches and burgers, too!
This will be your go-to salad to share at picnics, potlucks, backyard barbecues, and any gathering that needs some pickle-y pep!
Ingredients and Tips
- Veggies – English cucumber slices, red onion, fresh dill, and garlic are a bright combination of flavors.
- Red Wine Vinegar – The best vinegar to add a tart flavor that isn’t too sharp. White vinegar and apple cider vinegar are also options, but the recipe will have a spicier bite.
- Honey – Use a pure, pourable honey. Or swap with agave to make this recipe vegan.
Recipe Add-Ins
Start with these simple ingredients as a base. Then build in other ingredients to personalize the salad to suit your taste! Try adding any of these fresh extra goodies to your easy cucumber salad.
- Fresh chopped tomato
- Sliced radishes
- Chopped avocado
- Chopped bell pepper
- Seeded and sliced jalapeno
- Fresh chopped parsley
How to Make the Best Cucumber and Onion Salad
If you have a mandolin slicer, this is a great time to use it to have perfectly thin, even slices of cucumber and onion!
Find the full Cucumber Onion Salad with Dill recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep the vegetables – First, I thinly slice the cucumbers into 1/16- to 1/8-inch rounds. Then I cut the red onion into quarters and slice each quarter into thin, short strips. Next, I chop the fresh dill and finely mince the garlic. If I have my mandoline handy, I always use it for this recipe because it creates perfectly even cucumber and onion slices that soak up the dressing beautifully.
Combine the ingredients – I place the cucumbers, red onion, dill, and garlic into a medium mixing bowl and gently toss them together so everything is evenly distributed before adding the dressing.
Make the dressing – I pour the vinegar, water, and honey over the vegetables, then sprinkle in the salt and freshly cracked black pepper. I gently toss everything together until the honey has completely dissolved and the dill and garlic coat every slice. My favorite tip is to taste the dressing before chilling and adjust the salt or honey if needed to suit your preference.
Let it marinate – Finally, I cover the bowl and let the salad rest for at least 15 minutes so the cucumbers have time to absorb all those bright, tangy flavors. If I’m making it ahead, I refrigerate it until I’m ready to serve. I actually think it tastes even better after it’s had an hour or two to chill!
Storage Notes
- Storing Leftovers – Keep the salad in an airtight container and store it in the refrigerator for up to a week.
- Make-Ahead – Cucumber onion salad is a great dish to prepare ahead of time! Make it a day or two before you plan to serve, and keep it covered in the fridge.
Serving Suggestions
Like my wedge salad recipe, this salad is in great company alongside other seasonal favorites! Bring it to potlucks and picnics with carrot raisin salad, broccoli cauliflower salad, and creamy deviled egg potato salad. It’s also a delicious side dish with summertime mains like grilled salmon, saucy barbecue ribs in the air fryer or oven-baked baby back ribs.
Use it as a crunchy, tangy topping for burgers and sandwiches, too! Load a serving onto Greek burgers, classic thick hamburgers or smash burgers, and air fryer hot dogs. Or keep things fresh and add the salad to cold deli sandwiches and wraps. Delish!
Frequently Asked Questions
English cucumbers have a thin, sweet skin that makes them perfect for using in tangy salads. Persian cucumbers are also a good option, although they tend to be smaller.
You can use either red or white onion. I personally am a fan of red onions, as they have a nice sharp bite but without being overwhelming.
This salad has just the right amount of vinegar and no heavy oils, so the cukes don’t get soggy and stay snappy.
More Summer Recipes
Cucumber Onion Salad Recipe
Video
Ingredients
- 2 English cucumber sliced thin
- ½ cup thinly sliced red onion
- 1 tablespoon fresh chopped dill
- 1 clove garlic minced
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon honey or agave syrup
- Salt and pepper
Instructions
- Thinly sliced the cucumbers into 1/16 – 1/8 inch slices. Then cut a red onion into quarters. Finley sliced the quarters into short thin strips. Chopped the dill, and minced the garlic. *If you have a mandolin slicer this is a great time to use it to have perfectly thin even slices of cucumber and onion.
- Set out a medium bowl. Combine the cucumbers, onion slices, dill, and garlic.
- Pour the vinegar, water, and honey over the top. Then sprinkle on 1 teaspoon salt and ½ teaspoon of black cracked pepper. Toss the salad until the honey has dissolved and the garlic and dill are well distributed.
- Cover and let the salad rest for at least 15 minutes. If planning to serve later, place in the refrigerator and chill.
Notes
- Storing Leftovers – Keep the salad in an airtight container and store in the refrigerator for up to a week.
- Make Ahead – Cucumber onion salad with dill is a great dish to prep ahead of time! Make it a day or two before you plan to serve, and keep it covered in the fridge.
I’ve tried a few cucumber salads and this is my favorite by far. Love the balance of sweet, tangy, and herby flavors!
Made this for a picnic and everyone loved it! Super simple but full of bright, crisp flavor. This will be a summer staple.
Absolutely delicious and so refreshing! The dill and vinegar combo is spot on – perfect side for grilled chicken!