Crunchy Cucumber Dill Salad

cucumber dill salad with red onions and mustard in large bowl on marble background

This Cucumber Dill Salad is crisp, delicious, & made with only 5 ingredients! The perfect vegan & gluten-free side for barbecues, potlucks, & summer picnics.


  • 1 english cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced (or sub Pickled Red Onions for an extra kick)
  • 1/3 cup (5 g) fresh dill, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon high-quality extra virgin olive oil
  • 1 teaspoon yellow mustard seed (or 2 tsp grainy mustard)
  • large pinch of flaky salt, or to taste


  1. Add the vinegar, oil, mustard, and salt to the base of a medium bowl and whisk until well combined. Toss in the cucumber, onion, and dill and fold into the dressing until everything is well incorporated.
  2. Allow to sit and marinate at room temperature for 5-10 minutes before serving, to allow the flavors to combine. You can also let this marinate in the frige for up to 1 hour before serving.
  3. Serve as desired; this salad is best served fresh, as leftovers will become soggy over time.


  • I recommend using a mandoline to slice the cucumber and red onion as thinly as possible
  • Red wine vinegar can be replaced with balsamic vinegar, apple cider vinegar, or another vinegar of your choice
  • Oil-Free: the oil in this recipe helps to coat the vegetables and allow the vinegar and seasonings to stick; you can omit it if you’d like, but don’t be surprised if everything slides to the bottom of the bowl.

Keywords: cucumber salad, spring cucumber salad, easy cucumber salad, cucumber dill salad, vegan cucumber salad