Garlic-Dill Cucumber Salad
Yield: 4–6 servings
Prep time: 15 minutes
Chilling time: 30–60 minutes
Total time: about 45–75 minutes
Difficulty: Easy
Ingredients
For the salad
5–6 medium English cucumbers or 7–8 small cucumbers, thinly sliced
½ cup crumbled feta cheese
3–4 cloves garlic, finely minced
2–3 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped — optional
¼ cup finely diced red onion — optional
1–2 tbsp sunflower seeds or pumpkin seeds — optional
For the dressing
3 tbsp extra-virgin olive oil
2 tbsp white vinegar or apple-cider vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp dried dill
½ tsp salt, or to taste
½ tsp black pepper
¼ tsp red-pepper flakes — optional
½ tsp garlic powder, optional
½–1 tsp honey or sugar, optional, to balance the acidity
Full Preparation
- Prepare the cucumbers
Wash and dry the cucumbers thoroughly.
Slice them into approximately ¼-inch (5–7 mm) rounds. You can leave the skin on, as shown in the picture.
For a less watery salad, sprinkle the cucumber slices with about ½ teaspoon salt, toss, and leave them for 10–15 minutes.
Drain off the released liquid and gently pat the cucumbers dry with paper towels.
- Make the dressing
In a small bowl, whisk together:
olive oil + vinegar + lemon juice + Dijon mustard + dill + black pepper + garlic + red-pepper flakes + honey/sugar.
Taste it and adjust:
Too sour → add a little honey.
Too oily → add another teaspoon of vinegar or lemon juice.
Too bland → add salt and pepper.
Want more garlic → add another clove.
3. Combine
Place the cucumbers in a large bowl.
Add:
feta
fresh dill
parsley
red onion, if using
Pour the dressing over everything.
Toss gently so the cucumber slices don’t break.
- Chill
Cover and refrigerate for 30–60 minutes.
This allows the cucumbers to absorb the garlic, dill, and dressing.
Give it another gentle toss immediately before serving.
Tips for the Best Result
Use English/Persian cucumbers. They have fewer seeds and tend to stay crunchier than large watery cucumbers.
Don’t overdress it. Cucumbers release water as they sit, so a very wet dressing can make the salad watery.
Add feta shortly before serving if you want the cheese to remain firm.
For a stronger flavor, refrigerate it for 2–4 hours.
For maximum crunch, prepare the cucumbers and dressing separately and combine them shortly before eating.
Variations
Creamy cucumber salad
Replace about half the olive oil with:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp vinegar
This produces a creamy, tzatziki-style version.
Spicy version
Add:
½–1 tsp red-pepper flakes
1 finely chopped jalapeño
a pinch of cayenne
Mediterranean version
Add:
Kalamata olives
cherry tomatoes
red onion
oregano
extra feta
High-protein version
Add grilled chicken, chickpeas, tuna, or boiled eggs.
Pakistani/South Asian twist
Add a little:
roasted cumin powder
chaat masala
fresh coriander
green chili
Reduce the vinegar slightly if using chaat masala.
Approximate Nutrition
Per serving, assuming 6 servings and the basic olive-oil/feta recipe:
Nutrient Approx. amount
Calories 130–160 kcal
Protein 3–4 g
Total fat 10–12 g
Saturated fat 2–3 g
Carbohydrates 6–8 g
Fiber 1–2 g
Sugars 3–4 g
Sodium 300–450 mg
Cholesterol ~10–15 mg
Potassium ~200–300 mg
Important: Actual nutrition will vary considerably depending on the amount of feta, oil, salt, and dressing used.
Allergens
The basic recipe contains milk/dairy because of the feta.
It is naturally:
Vegetarian
Gluten-free
Egg-free
Nut-free, provided no nuts are added
For a dairy-free version, omit feta or use a dairy-free feta alternative.
Recipe Q&A
Can I make this ahead of time?
Yes. It can be refrigerated for about 1–2 days, although the cucumbers will become progressively softer and release more liquid.
Why is my cucumber salad watery?
Cucumbers contain a lot of water. Salting and draining the cucumber before dressing it helps significantly.
Do I have to peel the cucumbers?
No. Keeping the peel provides color, texture, and additional fiber.
Can I use regular cucumbers?
Yes. If they’re very large and watery, cut them lengthwise and scoop out some of the seeds before slicing.
Can I use dried dill?
Yes. Use approximately 1 teaspoon dried dill for every 1 tablespoon fresh dill, adjusting to taste.
Can I leave out feta?
Absolutely. The salad is still delicious without it. You can substitute chickpeas or add avocado for a different texture.
Can I use lemon instead of vinegar?
Yes. Lemon juice works particularly well with dill and feta.
Is this keto-friendly?
The basic version is relatively low in carbohydrates and can fit a keto diet, but the exact carbohydrate content depends on the dressing and any sweetener used.
Is it good for weight loss?
It can be a useful low-calorie side dish, especially because cucumber has high water content. However, olive oil and feta contribute most of the calories, so portion size matters.
How do I make it more filling?
Add grilled chicken, chickpeas, Greek yogurt, tuna, eggs, or another protein source.
Can I freeze cucumber salad?
No. Freezing is not recommended because cucumbers become very soft and watery after thawing.
How long can it sit at room temperature?
Because it contains feta and a fresh dressing, don’t leave it out for extended periods. Refrigerate leftovers promptly.
What should I serve with it?
It pairs particularly well with:
grilled chicken
grilled fish
kebabs
shawarma
grilled meat
rice dishes
pita/flatbread
roasted potatoes
My recommended version
For the closest-looking result to your photo, I’d use English cucumbers + lots of fresh dill + 3–4 garlic cloves + feta + olive oil + vinegar + lemon + black pepper + a little red-pepper flake. Keep the cucumber slices fairly thick so they stay crunchy, and chill for about 1 hour before serving.
