Thanksgiving is a feast, and the table can feel like a crowded circus. This Easy Thanksgiving Cucumber and Dill Salad brings a crisp, refreshing counterpoint to all that richness.
It comes together in minutes, even as the oven shouts at you to hurry up. Grab cucumbers, dill, and a few pantry staples, and you’ll be chilling in salad heaven.
Crisp cucumbers, tangy dill, and a creamy dressing? It’s basically a little grocery-store romance. That’s right, salad can be flirtatious and fast.
And yes, you can make it ahead—less rush, more crunch. That’s why this salad earns a permanent spot on my holiday table.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp knife
- Cutting board
- Whisk or small whisk
- Measuring spoons
- Citrus juicer or small juicer for the lemon
Nice-to-haves
- Salad spinner
- Tongs
- Microplane grater for zest
- Glass serving dish or pretty platter
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions: a pinch of capers for briny brightness or a sprinkle of chopped chives if you’re feeling extra fancy. If you’re dairy-free, you can swap in coconut yogurt—though it won’t win you any “cool cousin” awards at Thanksgiving, it’ll earn you a quiet nod of respect.
Tip: You can make the dressing up to a day ahead and keep it in the fridge. Just shake or whisk it again before mixing with cucumbers so it’s not a salad-syrup sensation.
Instructions
- Wash the cucumbers. Slice them into thin rounds or half-moons, depending on how dramatic you want your crunch to be.
- Thinly slice the red onion. If the bite is strong, rinse briefly under cold water and pat dry.
- In a large mixing bowl, whisk together the Greek yogurt, white wine vinegar, lemon juice, honey, olive oil, dill, salt, and pepper until the dressing is smooth and glossy.
- Add the cucumber and onion to the bowl. Toss until every piece is glistening with dressing like a cucumber wearing sunglasses at a fruit parade.
- Taste and adjust seasoning. Need more tang? A squeeze of lemon. Need more sweetness? A dab more honey. It’s your salad, your rules.
- Chill for 15–20 minutes if you can. Chilled salad + crisp veggies = crunch that refuses to fade during Thanksgiving chaos.
- Garnish with extra dill just before serving. Serve cold or at room temperature for maximum crunch and minimum drama.
Good to Know
This salad is the light, zippy sidekick your roasted turkey deserves. It won’t overwhelm the star of the show, but it will steal a little spotlight with every bite.
Make-ahead tip: keep the cucumber slices and dressing separate, then toss together just before serving for maximum crunch. If you’re short on fridge space, dress and chill the whole thing together and pretend you’re a culinary ninja who doesn’t need two containers.
Variations
Herb swap: substitute parsley or chives for dill if dill is in hiding at your market. Flavor still loves you back.
Fruit twist: a few thin cucumber ribbons and a tiny sprinkle of pomegranate seeds add color and a playful pop.
Make-it-dairy-free: use a dairy-free yogurt alternative in place of Greek yogurt to accommodate dietary needs.
Make it tangier: add another teaspoon of vinegar or a splash more lemon juice. That’s the magic of mastering balance on Thanksgiving—bright enough to wake the mashed potatoes from slumber.
Serving Suggestions
Pair this salad with roasted turkey, mashed potatoes, and green beans for a complete, light counterpoint to the feast. It also shines next to stuffing or cranberry sauce when you want a palate-cleansing moment.
Portion it as a starter for a smaller crowd or as a side for a big gathering. Either way, it’s the salad that says, “Yes, I remembered the crisp one.”
