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Crunchy Cucumber Dill Salad

This Cold Cucumber Dill Salad is the perfect refreshing, crunchy snack or side dish to enjoy on a hot summer day. All you need is a handful of simple ingredients. Vegan & Gluten-Free.
Course Salad
Cuisine American
Diet Vegan
Method No-Bake
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 81kcal
Author Caitlin Shoemaker



  • Dressing: Add the vinegar, oil, mustard, and salt to the base of a medium bowl and whisk until emulsified
  • Combine: Toss in the cucumber, onion, and dill and fold into the dressing until everything is well incorporated. 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 fridge for up to 1 hour before serving.
  • Serve: 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.


Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg