Creamy Dill Cucumber Salad

5 from 1 vote

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A close-up of a cucumber salad.

Summer.  Think freshly mowed grass, the nose of a crisp sauvignon blanc, the crack of a baseball bat, burgers and dogs gently sweating over a hot grill.   As I was preparing for this post, doing a little slicing, a little dicing, and a little chopping, it dawned on me that there is yet another item to add to that list of all things summer:  Fresh cucumber salad.

cucumber slices on a cutting board.

Fresh garden cukes were a rite of summer that I grew up with, sort of.

a creamy dill cucumber salad in a bowl.

My mom made this salad very often but I opted to stay as far away as possible from cucumbers, unless of course they were in the from of my aunt’s sweet pickles.

A bowl of cucumber salad.

I never quite understood the association between the smaller pickles and the vegetable my mom put into her cucumber salad.

A plate of salad with cucumbers.

Nor would I have ever imagined in my wildest dreams that someday I would love cucumber salad.  With just a little thought, it all makes sense to me now.  Cucumbers are an indelible part of summer.  There’s never been a question in my mind where I stand on summer and anything associated with it; this salad has the season written all over it.  Try this simple salad today, get your summer on.

A close-up of cucumbers on a salad.

We also found this Swedish Cucumber Salad with Dill and Parsley that you’re sure to love! It’s from Shockingly Delicious!

Creamy Dill Cucumber Salad

5 from 1 vote
A Platter Talk Exclusive
Prep: 10 minutes
Total: 10 minutes
Yield: 6 servings


  • 2 large cucumbers, thinly sliced
  • 1 sprig fresh dill, washed and finely chopped
  • 2 green onions, washed and thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1-2 tablespoons light mayonnaise
  • 1 teaspoon salt
  • fresh ground pepper to taste
  • 1 handful cherry tomatoes, halved and seeded (optional)


  • Place cucumber slices in large colander and toss with salt.  Place colander over kitchen sink and allow to drain for 30 to 60 minutes
  • In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
  • Place drained cucumber slices in large mixing bowl.  Add mayonnaise and vinegar mixture, along with remaining ingredients.
  • Gently fold with large wooden spoon.
  • Refrigerate for one hour before serving, covered and sealed.


Calories: 29kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 409mg, Potassium: 163mg, Fiber: 1g, Sugar: 4g, Vitamin A: 148IU, Vitamin C: 6mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Oh my word your salad looks good! You’re right. It isn’t summer without cukes. Thanks for mentioning my recipe in your post.

  2. Cucumbers aren’t just for summer anymore — we eat them all the time. This salad sounds terrific, too! Definitely want to make that dressing!

  3. I love cucumbers but have never thought about them as a ‘base’ for a salad! It looks so delicious though.