Cucumber Shallot Salad with Dill

Cool, crisp, and flavorful, this chilled Cucumber Salad with Shallot and Dill is the kind of simple side dish you’ll crave all summer long. With just a handful of ingredients and no cooking required, it comes together fast and pairs beautifully with everything from grilled meats to sandwiches.

This simple salad is super refreshing on a hot day or any time you want something light, crisp, and hydrating, that is simultaneously full of flavor and crunch. Our small backyard garden — really just two raised beds — has been going crazy with cucumbers this summer, so I’ve been experimenting a lot with cucumber salads. This one is a winner!

Thinly-sliced cucumbers are a perfect complement to tangy shallot and fresh dill, and the whole thing goes so well with grilled Greek chicken, chicken zucchini meatballs, steak kabobs, or just your favorite burgers and hot dogs.

What else do I love about this salad? It takes just about 10 minutes of effort, with a little hands-off chill time after that, and is naturally dairy-free, gluten-free, and vegan, making it great for serving a crowd with mixed dietary needs.

Ingredient Notes

How To Make Cucumber Shallot Salad

This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1. Slice the cucumbers and shallot very thin.
2. Drizzle white wine vinegar, honey, and salt on top.
3. Cover and chill.
4. Transfer to a platter and top with fresh dill and black pepper. Discarding the extra liquid left behind in the bowl keeps the salad crisp and fresh.
5. Taste and adjust seasoning just before serving — I like to add extra dill and a final sprinkling of flaked sea salt.
   

Tips & Tricks

Mandoline magic. For the most thin, even slices of cucumber, a mandoline is the ultimate kitchen tool. Just don’t skip the safety handle — I’ve made that mistake, painfully, in the past!

Don’t skip the chill time. It makes a big difference in flavor and texture.

Ready to make it?

Slice those cucumbers, break out the fresh dill, and let’s get down to it!

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5 from 1 vote

Cucumber Shallot Salad with Dill

Prep Time: 10 minutes mins

Chilling Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4

Cool, crisp, and flavorful, this chilled Cucumber Salad with Shallot and Dill is the kind of simple side dish you’ll crave all summer long. With just a handful of ingredients and no cooking required, it comes together fast and pairs beautifully with everything from grilled meats to sandwiches.

Cook ModePrevent your screen from going dark

Ingredients

• 3-4 Persian cucumbers or 1 English cucumber, thinly sliced
• 1 medium shallot thinly sliced
• 3 Tablespoons white wine vinegar
• 1 Tablespoon honey
• 1 teaspoon kosher or flaked sea salt
• 2-3 Tablespoons chopped fresh dill
• fresh-ground black pepper

Instructions

• Thinly slice the cucumbers and shallot, then add to a large bowl.
  3-4 Persian cucumbers, 1 medium shallot
• Drizzle white wine vinegar, honey, and salt on top, and toss to combine. Cover and chill in the refrigerator for 20-30 minutes.
  3 Tablespoons white wine vinegar, 1 Tablespoon honey, 1 teaspoon kosher or flaked sea salt
• When ready to serve, transfer the cucumber and shallot to a serving bowl or platter, leaving the liquid behind.
• Sprinkle generously with fresh dill, cracked pepper, and more kosher or flaked sea salt to taste. Serve right away.
  2-3 Tablespoons chopped fresh dill, fresh-ground black pepper

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Notes

• Recipe Inspiration: Love and Lemons

Nutrition Estimate

Calories: 17 kcal, Carbohydrates: 4 g, Protein: 0.4 g, Fat: 0.1 g, Saturated Fat: 0.01 g, Polyunsaturated Fat: 0.02 g, Monounsaturated Fat: 0.01 g, Sodium: 2 mg, Potassium: 86 mg, Fiber: 0.4 g, Sugar: 3 g, Vitamin A: 60 IU, Vitamin C: 2 mg, Calcium: 10 mg, Iron: 0.2 mg

Author: Monica

Course: Salad, Side

Cuisine: American

Keyword: cucumber shallot salad

Serving Suggestions

This breezy cucumber salad is delicious alongside roasted salmon, chicken skewers, or simple baked pork chops.

It’s also delicious rounding out bowls of Greek chicken or Moroccan lamb meatballs, or added to a picnic spread to complement pasta salad, corn on the cob, and watermelon slices or Caprese skewers.

Storage Notes

After transferring the cucumbers and discarding the excess liquid, store extra salad in an airtight container in the fridge for up to two days. The cucumbers will soften over time but still taste great. Stir before serving and adjust seasoning if needed.

Related Recipes

If you enjoy this recipe, next try my Greek chickpea salad, classic cucumber tomato salad, or this version with white beans and baby spinach mixed in.

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