Ultimate Winter Cheese Cucumber Dill Salad – Simple and Quick

This winter cheese cucumber dill salad is the kind of side dish that wakes up a cold-weather meal. It’s crisp from the cucumbers, creamy from the cheese, and fresh with a good hit of dill and lemon. The flavors are clean and balanced, with just enough richness to feel cozy without being heavy.

It comes together quickly, works with a wide range of mains, and looks beautiful on the table. If you’re craving something refreshing in the middle of winter, this is it.

What Makes This Cheese Cucumber Dill Salad Recipe So Good

• Fresh flavor in winter: Bright dill and lemon cut through rich winter dishes and add a welcome lift.
• Quick and easy: Minimal prep and simple steps. You can make it in 15 minutes.
• Great texture: Crunchy cucumbers meet creamy cheese and a silky dressing for a satisfying bite.
• Flexible: Swap the cheese, adjust the herbs, or add extras like radishes or toasted nuts.
• Make-ahead friendly: The dressing and cheese mixture can be prepped in advance.Toss with cucumbers right before serving.

Ingredients for Cheese Cucumber Dill Salad

• 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
• 1 teaspoon fine sea salt (for salting cucumbers)
• 1 cup full-fat plain Greek yogurt or sour cream
• 3 ounces feta, crumbled (or farmer’s cheese/queso fresco)
• 2 tablespoons mayonnaise (optional, for extra creaminess)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or sugar), to balance
• 1/2 cup fresh dill, finely chopped (plus extra for garnish)
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Flaky sea salt, to finish

Instructions for Cheese Cucumber Dill Salad

1. Slice and salt the cucumbers: Thinly slice the cucumbers and place them in a colander. Sprinkle with the sea salt and toss. Let sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels.This keeps the salad from getting watery.
2. Make the dressing: In a large bowl, whisk the yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, olive oil, garlic, Dijon, and honey until smooth.
3. Add the cheese: Fold in the feta crumbles. You want some small pieces for texture. Season with black pepper and a pinch of red pepper flakes if using.
4. Stir in the dill: Add the chopped dill and mix gently.Taste the dressing and adjust acidity or sweetness as needed.
5. Combine: Add the salted, dried cucumber slices to the bowl. Toss gently until everything is evenly coated.
6. Finish and serve: Transfer to a serving dish. Sprinkle with extra dill and a little flaky salt.Serve right away for maximum crunch, or chill for 15–20 minutes to meld flavors.

How to Store Cheese Cucumber Dill Salad

• Short-term: Keep leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften slightly but remain tasty.
• Best results: Store the cucumbers and dressing separately for up to 3 days. Toss just before serving to keep the crunch.
• Refreshing leftovers: If the salad releases liquid, stir, then add a spoonful of yogurt and a pinch of salt to rebalance.

Why This Cheese Cucumber Dill Salad is Good for You

• Hydrating and light: Cucumbers are high in water and low in calories, which helps balance heavier winter plates.
• Protein and calcium: Greek yogurt and feta add protein and calcium for a more satisfying side.
• Healthy fats: Olive oil provides heart-friendly monounsaturated fats.
• Herb boost: Dill brings antioxidants and a flavorful punch without adding sugar or heaviness.
• Smart seasoning: Lemon and mustard add brightness, reducing the need for excess salt.

Pitfalls to Watch Out For

• Watery salad: Skipping the salting step can lead to a thin, watery dressing.Take the extra 10 minutes to salt and dry the cucumbers.
• Overmixing the cheese: Stir in the feta gently to keep some texture. Overmixing can make the dressing grainy.
• Heavy hand with dill: Dill is bold. Start with the amount listed, then add more to taste.
• Garlic overload: Raw garlic is potent.Use a small clove and grate it finely so it disperses evenly.
• Too tart or too bland: Always taste and adjust. A pinch of honey softens sharpness; a squeeze of lemon brightens a flat dressing.

Recipe Variations of Cheese Cucumber Dill Salad

• Scandinavian style: Swap feta for crumbled farmer’s cheese, use sour cream, and add thinly sliced red onion and a touch of white vinegar.
• Creamy ranch twist: Stir in a teaspoon of dried dill and parsley, plus a pinch of onion powder. Use buttermilk to thin, if desired.
• Crunch upgrade: Add sliced radishes, chopped celery, or toasted walnuts or almonds for extra texture.
• Herb mix: Combine dill with chives or parsley for a softer flavor profile.
• Lighter version: Use low-fat Greek yogurt, skip the mayo, and drizzle with a little extra lemon juice for brightness.
• Spicy kick: Add a pinch of Aleppo pepper or a few dashes of hot sauce to the dressing.
• Lemon-dill vinaigrette: Skip the dairy and feta; toss cucumbers with olive oil, lemon juice, dill, and a touch of honey and mustard.

FAQ

Can I use regular cucumbers instead of English or Persian?

Yes, but peel them if the skin is thick and scrape out the seeds with a spoon.

This helps reduce extra moisture and bitterness.

What cheese works best if I don’t have feta?

Farmer’s cheese, queso fresco, or even ricotta salata are great. Goat cheese also works, but use less and crumble gently since it’s tangier and softer.

How far ahead can I make this?

You can mix the dressing and cheese up to 3 days ahead. Slice, salt, and dry the cucumbers up to a few hours in advance, then combine right before serving.

Do I need the mayonnaise?

No.

It just adds richness. If you prefer a tangier, lighter dressing, leave it out and rely on yogurt or sour cream.

What can I serve this with?

It pairs well with roasted chicken, salmon, baked potatoes, meatballs, or a hearty grain pilaf. It also makes a fresh contrast to stews.

How do I keep the cucumbers crisp?

Salt and drain them, pat them dry, and avoid overdressing.

Toss right before serving and keep the salad cold.

Can I make it dairy-free?

Yes. Use a lemon-dill vinaigrette and skip the cheese, or use a dairy-free yogurt and a vegan feta alternative.

Wrapping Up

This winter cheese cucumber dill salad is simple, bright, and satisfying. It delivers crunch and creaminess, comes together fast, and fits alongside almost any winter main.

Keep the salting step, taste as you go, and finish with a sprinkle of dill. It might be the most refreshing thing on your winter table.

Winter Cheese Cucumber Dill Salad - Crisp, Creamy, and Bright

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
• 1 teaspoon fine sea salt (for salting cucumbers)
• 1 cup full-fat plain Greek yogurt or sour cream
• 3 ounces feta, crumbled (or farmer’s cheese/queso fresco)
• 2 tablespoons mayonnaise (optional, for extra creaminess)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or sugar), to balance
• 1/2 cup fresh dill, finely chopped (plus extra for garnish)
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• Flaky sea salt, to finish

Instructions

 

• Slice and salt the cucumbers: Thinly slice the cucumbers and place them in a colander. Sprinkle with the sea salt and toss. Let sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels. This keeps the salad from getting watery.
• Make the dressing: In a large bowl, whisk the yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, olive oil, garlic, Dijon, and honey until smooth.
• Add the cheese: Fold in the feta crumbles. You want some small pieces for texture. Season with black pepper and a pinch of red pepper flakes if using.
• Stir in the dill: Add the chopped dill and mix gently. Taste the dressing and adjust acidity or sweetness as needed.
• Combine: Add the salted, dried cucumber slices to the bowl. Toss gently until everything is evenly coated.
• Finish and serve: Transfer to a serving dish. Sprinkle with extra dill and a little flaky salt. Serve right away for maximum crunch, or chill for 15–20 minutes to meld flavors.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.