Cucumber and Dill Garden Salad
A crisp, refreshing salad with cucumbers and fresh dill, dressed in a light lemon vinaigrette for a garden-fresh bite. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cucumbers, fresh dill, red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cucumbers
- 1/4 cup fresh dill
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1/2 tsp honey
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 peeled and sliced cucumbers (1/4-inch thick) in a large bowl. Add 1/4 cup chopped fresh dill, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.
- Step 2: Toss the salad until all ingredients are evenly coated. Chill for 30 minutes before serving to allow flavors to meld and cucumbers to release their juices.
Frequently asked questions
How long does Cucumber and Dill Garden Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber and Dill Garden Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumbers from drying out.
Can I substitute ingredients in Cucumber and Dill Garden Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber and Dill Garden Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber and Dill Garden Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
