There’s something timeless and irresistible about a good creamy cucumber salad. It’s crisp, cool, and the kind of dish you want to dive into on a sweltering summer afternoon. Whether you’re planning a backyard BBQ, prepping for a family potluck, or just need a refreshing break from the usual sides, this cucumber dill salad is your answer.
The tangy dressing, crisp cucumbers, and fresh dill come together in a way that feels nostalgic but never boring. It’s the chilled cucumber side dish you didn’t know you were missing—until now.
Why You’ll Love This Creamy Cucumber Salad
This isn’t just another summer salad recipe. The creamy dressing is light yet flavorful, thanks to a perfect mix of sour cream, vinegar, garlic, and a touch of sugar. The dill adds a pop of freshness that’s totally crave-worthy. And it’s ready in minutes with just a handful of ingredients. Bonus: it gets even better as it sits in the fridge.
What You’ll Need:
- 2 English cucumbers (about 500 g)
- ½ cup sour cream (120 g)
- 1 tablespoon fresh or dried dill (2 g)
- 2 tablespoons white vinegar (30 ml)
- ½ teaspoon salt (2.5 g)
- ¼ teaspoon garlic powder (0.5 g)
- 1 teaspoon sugar (4 g)
- ½ red onion, thinly sliced (optional, about 50 g)
How to Make It:
- Peel cucumbers if desired, then slice thinly with a sharp knife or mandoline. Place slices in a large bowl.
- In a separate bowl, whisk sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
- Add sliced red onion to the cucumbers, if using.
- Pour dressing over cucumbers and toss gently to coat.
- Cover and refrigerate for at least 1 hour. Serve cold.
Tips & Tricks for Cucumber Perfection
- English cucumbers are best for their thin skins and fewer seeds, but Persian cucumbers work too.
- Letting the salad chill is key. It allows the flavours to meld and enhances the creamy texture.
- Fresh dill gives a brighter flavour, but dried works in a pinch.
- Want more tang? Add a splash of lemon juice.
Olivia’s Note from the Kitchen
I first made this creamy cucumber salad as a last-minute side for a picnic, tossing it together with whatever was in the fridge. It became the star of the spread. Now, I make it on repeat all summer long. It pairs with everything and always brings that “just right” vibe to the table.
Perfect Pairings
This salad loves a grilled protein. Serve it alongside burgers, salmon, or chicken skewers. It also pairs beautifully with Mediterranean dishes like grilled pita and hummus, or as a cooling side for spicy tacos. Don’t underestimate it as a simple solo lunch, either.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. The cucumbers will soften slightly over time, but the flavor deepens. Stir before serving and add a pinch more dill or vinegar if needed.
FAQs
Can I make this ahead of time?
Yes! In fact, it tastes better after chilling for a few hours.
What if I don’t have sour cream?
Greek yoghurt is a great substitute. It adds a similar tangy creaminess.
Do I have to peel the cucumbers?
Not at all. If using English or Persian cucumbers, the skin is tender and totally edible.
Is this a healthy side?
Yes! It’s low in carbs and full of hydrating cucumber goodness.
A Refreshing Finish to Any Summer Meal
Creamy cucumber salad is the kind of dish that quietly steals the show. It’s unfussy, flavorful, and oh-so-refreshing. Whether you’re meal-prepping for the week or planning a full cookout, this cucumber dill salad deserves a spot on your plate. It’s a simple pleasure that tastes like summer in every bite.
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Cool, Creamy, and Delightfully Tangy: This Creamy Cucumber Salad Is Your New Summer Staple
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This creamy cucumber salad is a light, refreshing summer side made with crisp cucumbers, tangy sour cream, and fresh dill. It’s the perfect chilled dish for barbecues, potlucks, or easy lunches. Quick to make and even better after chilling, this nostalgic cucumber dill salad is a staple for hot days and cool bites.
Ingredients
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2 English cucumbers (about 500 g)
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½ cup sour cream (120 g)
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1 tablespoon fresh or dried dill (2 g)
-
2 tablespoons white vinegar (30 ml)
-
½ teaspoon salt (2.5 g)
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¼ teaspoon garlic powder (0.5 g)
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1 teaspoon sugar (4 g)
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½ red onion, thinly sliced (optional, about 50 g)
Instructions
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Peel cucumbers if desired and slice thinly. Place in a large bowl.
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In a separate bowl, whisk sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
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Add red onion to cucumbers, if using.
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Pour dressing over cucumber mixture and toss gently to coat.
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Cover and refrigerate for at least 1 hour. Serve cold.
Notes
Use English or Persian cucumbers for best texture.
Chill before serving to enhance flavor.
Fresh dill is best, but dried dill works well too.
Greek yogurt can replace sour cream for a healthier twist.
Add lemon juice if more tang is desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American