Cuisine Network

Cuisine Network

RECIPESide Dish Recipes

Cucumber and Red Onion Salad with Dill

0 minutes. Cook
Scroll to recipe

Crisp, refreshing, and bursting with vibrant flavors, the Cucumber and Red Onion Salad with Dill is a classic summer dish that’s as simple to prepare as it is delicious. This timeless recipe brings together the earthy crunch of cucumbers, the zesty bite of red onions, and the aromatic notes of fresh dill to create a side dish that’s perfect for picnics, barbecues, or as a light accompaniment to any meal. Originating from the Mediterranean region, this salad has stood the test of time, evolving into various interpretations across the world.

Historical Context: The history of cucumber salads can be traced back thousands of years to ancient civilizations like the Egyptians and Greeks. Cucumbers, with their high water content and cooling properties, were a popular choice in warm climates. The Greeks, in particular, often combined cucumbers with herbs and olive oil, laying the groundwork for the modern salad.

Red onions, on the other hand, have a rich history that dates back to ancient Rome. They were prized for their pungent flavor and medicinal properties. Over time, they found their way into various cuisines and eventually into salads like this one.


Step 1: Prepare the Cucumbers

  • Wash the cucumbers thoroughly under running water to remove any dirt or wax.
  • Using a sharp knife and cutting board, slice off the ends of the cucumbers.
  • If desired, peel the cucumbers to remove the skin. Peeling is optional and depends on personal preference.
  • Slice the cucumbers into thin rounds, about 1/8-inch thick, and transfer them to a mixing bowl.

Step 2: Slice the Red Onion

  • Peel the red onion and cut it in half.
  • Slice the red onion halves into thin half-moons, creating delicate slivers.
  • Add the sliced red onion to the bowl with the cucumbers.

Step 3: Prepare the Dressing

  • In a separate small bowl, combine the white wine vinegar, extra-virgin olive oil, honey, and a pinch of salt and freshly ground black pepper.
  • Whisk the dressing ingredients together until well combined. The honey will add a touch of sweetness to balance the acidity of the vinegar.

Step 4: Add Fresh Dill

  • Chop the fresh dill leaves finely.
  • Add the chopped dill to the mixing bowl with the cucumbers and red onions.

Step 5: Toss and Dress

  • Pour the dressing over the cucumber, red onion, and dill mixture.
  • Gently toss all the ingredients together, ensuring that the dressing coats the vegetables evenly.

Step 6: Serve

  • Transfer the cucumber and red onion salad to a serving platter or bowl.
  • Garnish with additional fresh dill leaves for a burst of color and flavor.
  • Serve immediately as a refreshing side dish or as a complement to grilled meats or seafood.

Conclusion: The Cucumber and Red Onion Salad with Dill is a delightful celebration of summer’s bounty. Its crisp textures and harmonious blend of flavors make it a versatile addition to any meal. Whether you’re enjoying a barbecue in your backyard or a picnic in the park, this salad is sure to please. Its historical roots in Mediterranean cuisine and timeless appeal ensure that it will continue to be a beloved dish for generations to come.

prep time
15 minutes.
cooking time
0 minutes.
total time
15 minutes.


  • sharp knife

  • A cutting board

  • A mixing bowl

  • A whisk

  • Measuring spoons

  • A serving platter or bowl


  • large cucumbers

  • 1 medium red onion

  • 1/4 cup fresh dill leaves, chopped

  • 3 tablespoons white wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon honey

  • Salt and freshly ground black pepper to taste


Prepare the cucumbers and onions.
Whisk together the dressing.
Add fresh dill to the salad.
Toss salad with dressing and serve.
More Servings
RECIPESlow-Cooker Recipes

Slow-Cooker Vegetable Ratatouille

RECIPESlow-Cooker Recipes

Slow-Cooker Garlic Parmesan Chicken Drumsticks

RECIPESlow-Cooker Recipes

Slow-Cooker Mexican Quinoa Bowl

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.