Name: Marinated Cucumber Salad with Creamy Dill Sauce
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1–2 large English cucumbers; 2 Tbsp extra‑virgin olive oil; 3 Tbsp apple cider vinegar; 1 Tbsp Greek yogurt (or mayonnaise); 1 clove garlic, finely minced; 1 Tbsp fresh dill, minced (plus more for garnish); 2 Tbsp red onion, thinly sliced; Salt and freshly ground black pepper, to taste

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I love how this salad combines crisp, thinly sliced cucumbers and red onion with a tangy, creamy dill dressing. It’s refreshing, easy to prepare, and perfect as a light side dish for warm-weather meals.

Why You’ll Love This Recipe

I appreciate this recipe because it brings together bright, fresh flavors with minimal effort. The creamy Greek yogurt dressing balances the vinegar’s tang, and marinating the cucumbers allows the flavors to meld beautifully. It’s one of my go-to dishes for barbecues, potlucks, or whenever I want something light yet satisfying.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1–2 large English cucumbers
2 tablespoons extra‑virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Greek yogurt (or mayonnaise)
1 clove garlic, finely minced
1 tablespoon fresh dill, minced (plus more for garnish)
2 tablespoons red onion, thinly sliced
Salt and freshly ground black pepper, to taste

directions

I start by peeling (optional) and thinly slicing the cucumbers. Then I toss them together with the thinly sliced red onion in a shallow bowl.
In a separate jar or small bowl, I mix together olive oil, apple cider vinegar, Greek yogurt (or mayonnaise), garlic, dill, salt, and pepper. I shake or whisk it well until the dressing is smooth and emulsified.
I pour the dressing over the cucumbers and onions and toss everything gently to coat.
Then I cover the bowl and let it marinate for 2 to 3 hours at room temperature, or longer in the fridge. Before serving, I allow it to come to room temperature and sprinkle a bit more fresh dill on top.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes
Marinating time: 2 to 3 hours

Variations

I sometimes use mayonnaise instead of Greek yogurt when I want a creamier texture.
For a quicker version, I swap fresh dill with dried dill or even fresh chives.
When I’m feeling adventurous, I add cherry tomatoes or sliced radishes for extra crunch and color.
To give it a different twist, I occasionally mix in a pinch of red pepper flakes or a drizzle of honey for a sweet-spicy balance.

storage/reheating

I store the leftover cucumber salad in an airtight container in the fridge. It keeps well for up to 3 days. While I don’t reheat it—since it’s meant to be served cold—I usually let it sit at room temperature for 10–15 minutes before serving so the flavors come back to life.

FAQs

How long should I marinate the cucumbers?

I find that 2 to 3 hours is ideal, but letting them sit overnight in the fridge makes the flavors even more intense.

Can I use regular cucumbers instead of English cucumbers?

Yes, I can. I just peel them and remove the seeds if they're too watery. English cucumbers are less bitter and more tender, but either works well.

Can I make this salad ahead of time?

Definitely. I often slice the cucumbers and onions and prepare the dressing in advance. I just mix everything together a couple of hours before serving.

What can I use instead of Greek yogurt?

If I don’t have Greek yogurt, I use mayonnaise or even sour cream. Sometimes I add a splash of lemon juice for extra brightness.

Will the cucumbers lose their crunch?

They stay pretty crisp for a day or two, especially if I use fresh cucumbers and don’t over-marinate. After that, they soften but still taste great.

Conclusion

This marinated cucumber salad is one of my favorite go-to dishes when I need something refreshing and quick. It’s light, flavorful, and has just the right balance of tang and creaminess. Whether I’m pairing it with grilled meats or serving it alongside a sandwich, it’s always a hit and couldn’t be easier to prepare.

Marinated Cucumber Salad with Creamy Dill Sauce

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 4 servings
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegetarian

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Description

A refreshing cucumber salad featuring crisp cucumbers and red onions marinated in a creamy, tangy dill dressing. Perfect as a light side dish for warm weather meals.

Ingredients

1–2 large English cucumbers
2 Tbsp extra‑virgin olive oil
3 Tbsp apple cider vinegar
1 Tbsp Greek yogurt (or mayonnaise)
1 clove garlic, finely minced
1 Tbsp fresh dill, minced (plus more for garnish)
2 Tbsp red onion, thinly sliced
Salt and freshly ground black pepper, to taste

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Instructions

Peel (optional) and thinly slice the cucumber, then toss with the sliced red onion in a shallow bowl.
In a jar, mix the olive oil, apple cider vinegar, Greek yogurt (or mayo), garlic, dill, salt, and pepper. Shake vigorously to emulsify.
Pour the dressing over the cucumbers and onions.
Cover and marinate for 2–3 hours at room temperature—or longer in the fridge.
Before serving, let it warm to room temperature and garnish with extra dill.