Cucumber-Dill Vinaigrette Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A refreshing salad where crisp cucumbers and dill are balanced by equal parts oil and vinegar dressing. This mediterranean-inspired salads ready in about 15 minutes pairs cucumber, red onion, olive oil 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 110 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 cups cucumber
• 1/2 cup red onion
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tbsp fresh dill
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Slice 2 cups cucumber into 1/4-inch half-moons and 1/2 cup red onion into thin rings. Place in a mixing bowl.
2. Step 2: Whisk 3 tbsp olive oil, 3 tbsp white wine vinegar, 2 tbsp fresh dill, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour dressing over cucumber and onion mixture, tossing gently until evenly coated. Chill for 15 minutes before serving to allow flavors to meld.