This easy and fresh cucumber dill salad recipe with garlic is the perfect solution for easy side dish on a busy weeknight or to feed a crowd on a weekend. Made with crispy cucumbers, aromatic dill, and savory garlic, this salad pairs perfectly with everything.
Cut: Remove the ends of the cucumbers and cut them lengthwise, then cut them lengthwise again, making long quarters. Line them up and cut crosswise into 1 ½" - 2" pieces.
Season: Add minced garlic, chopped dill, and sea salt.
Mix: Toss to combine and drizzle with olive oil if using.
Notes
Storage: Transfer leftover cucumber salad to an airtight container and store in the refrigerator for up to 3 days. You can also keep cut and prepped cucumbers untossed with the garlic and dill for up to a week. A creamy salad should be consumed within 2 days but if you make this recipe as written, it should be good much longer. Helpful tips:
Enjoy immediately - If you love a good crisp cucumber salad, serve this immediately after tossing since the cucumbers will release moisture over time.
Give time for flavors to meld - This cucumber salad also ages well. Letting the salad marinate for about 20 minutes allows the salt to draw out moisture from the cucumbers and helps the garlic flavor penetrate more efficiently.
Double or triple the recipe - Easily scale up to feed a larger group. Just adjust the quantities accordingly.
Serve chilled - No matter if you serve it immediately or after some marinating time, it's best to serve this cucumber salad chilled. The coolness enhances the refreshing nature of the cucumbers and dill.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.