Fresh Cucumber and Dill Salad
Last Updated on March 22, 2024 by Annie
Crisp, fresh, and bursting with flavor, this vegan cucumber and dill salad makes the ultimate summer side dish. Made with crunchy cucumbers, tomatoes, red onion, and loaded with fresh dill, this simple salad is an easy dairy-free dish you can take to potlucks, picnics, and backyard BBQs.
I have a bit of an obsession with the pre-made foods section of The Fresh Market. They make everything from chicken salad, to pasta salad, to seafood salad, and more.
One evening when I was feeling particularly unmotivated to cook anything I decided to pick up a smorgasbord of salads from the fresh market with a loaf of bread and call it a day.
One of the many salads I snagged that evening was the Dilly Cucumber Salad. I was immediately hooked. Crisp cucumbers, juicy tomatoes, fresh dill… oh my. It was refreshing, crunchy, and packed with different textures.
Unfortunately it was also LOADED with oil which felt a bit unnecessary. Also, at $7.99 a pound, I knew I could make something a little more cost effective at home.
Just like my take on their lemon orzo pasta salad, this fresh Cucumber and Dill salad is a more reasonably priced option for making a large summer salad perfect for all of your holiday and weekend gatherings!
Why We Love this Fresh Cucumber and Dill Salad
There are a number of reasons to whip up this simple and vegan cucumber and dill salad. For starters it is:
- Quick to make– Since there is no cooking involved simply wash, slice, toss and enjoy!
- Fresh ingredients– All raw vegetables plus the bonus of fresh dill make this salad a refreshing summer side dish.
- Naturally vegan and dairy-free– No swaps or subs needed to make this a dairy-free delight.
How to Make This Cucumber and Dill Salad
Ingredients You’ll Need
- Cucumber– Fresh cucumber washed, cored, and sliced.
- Grape tomatoes– One cup washed and cut in half.
- Red Onion– A quarter red onion sliced as thick or thin as you like it.
- Dressing– A blend of olive oil, red wine vinegar, fresh dill, salt, and pepper.
Step-By-Step Directions for Vegan Cucumber and Dill Salad
This easy side salad comes together in two main steps, preparing the vegetables and making the dressing.
Prepare the Vegetables
- Prep cucumbers: First, wash and peel the cucumbers. I like to alternate peeling and leaving a strip of the peel on to give it a variety of color but you are more than welcome to keep the peel completely on or go ahead and peel it completely off.
- Seed the cucumbers: Cut the cucumbers in half lengthwise and then scoop the seeds out of the middle.
- Slice cucumbers into 1/4-inch thick slices (they should look kind of like a half moon) and add to a large bowl.
- Add grape tomatoes, cut in half, to the large bowl.
- Slice red onion: Next thinly slice the red onion and add to the bowl.
- Set the bowl of vegetables to the side.
Make the Fresh Dill Dressing
Now that the bulk of your salad is ready, it’s time to whip up the simple dill dressing.
- Whisk ingredients: In a small mixing bowl, whisk together olive oil, red wine vinegar, fresh chopped dill, salt, and pepper until well combined.
- Pour the dressing over the cucumber, grape tomatoes, and red onion. Then toss to coat.
- Chill for about 30 minutes to let the flavors marinate before serving.
Helpful Kitchen Tools
When you are ready to make this simple summer side salad, here are some tools you might find helpful in the kitchen.
- Cutting Board– Great for chopping the vegetables as well as the fresh dill.
- Whisk– I love a mini whisk for whipping up simple dressings like this fresh dill dressing.
- Glass bowls– Perfect for making the dressing or serving the cucumber and dill salad.
Serving and Storing Suggestions for Cucumber and Dill Salad
This vegan cucumber salad pairs perfectly with fresh summer dishes such as:
- Roasted Tomato Tart
- Spinach Pesto Stuffed Shells
- Heirloom Tomato Galette
- New England Style Shrimp Rolls
Once you have made the cucumber salad, simply store in an airtight container in the refrigerator for up to 5 days.
Ingredient Swaps or Substitutions
- Grape tomatoes– Sub out the grape tomatoes and use Roma, Heirloom, or cherry tomatoes cut into 1 inch chunks.
- Dill– If you don’t have access to fresh dill, sub in dried dill. You will want to use 1/4 teaspoon dried dill to replace 1 Tablespoon fresh dill.
- Bell Pepper- You can also add sliced red bell pepper to the mix for added flavor and crunch.
Simple Side Salads to Try Next
Did you make this Fresh Cucumber Salad with Dill? Let me know in the comments below how it went. You can also take a picture and share it with me on Instagram @mylifeafterdairy so I can share your life after dairy adventures!
Looking for more ways to get the dairy-free details? Check out my newsletter where I share reader favorites, seasonal classics, and helpful tips for going dairy-free!
Fresh Cucumber and Dill Salad
Crisp, light, and refreshing this vegan cucumber and dill salad is perfect for a summer side dish.
Ingredients
- 2 Cucumbers
- 1 cup Grape Tomatoes
- ¼ Red Onion
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Fresh Dill
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Prepare the Vegetables
-
Wash and peel 2 cucumbers. I like to alternate peeling and leaving a strip of the peel on to give it a variety of color but you are more than welcome to keep the peel completely on or go ahead and peel it completely off.
-
Cut 2 cucumbers in half lengthwise and then scoop the seeds out of the middle.
-
Slice cucumbers into 1/4-inch thick slices (they should look kind of like a half moon) and add to a large bowl.
-
Add 1 cup grape tomatoes, cut in half to the large bowl.
-
Next thinly slice ¼ red onion and add to the bowl.
-
Set the bowl of vegetables to the side.
Make the Dressing
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In a small mixing bowl, whisk together 2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1 Tablespoon fresh chopped dill, ½ teaspoon salt, and ¼ teaspoon pepper.
-
Pour the dressing over the cucumber, grape tomatoes, and red onion. Toss to coat.
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Chill for about 30 minutes to let the flavors marinate.
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