Creamy Cucumber Salad

The crisp, cool sensation of biting into a perfectly chilled cucumber salad is the essence of summer. This Creamy Cucumber Salad comes together in just 30 minutes and provides a refreshing side that perfectly complements grilled meats or serves as a light lunch on its own. The balance of creaminess and crunch makes it a delightful dish that everyone will love.

This recipe is perfect for family gatherings, picnics, or simply as a vibrant addition to your weeknight meals. You can make it ahead of time and store it in the fridge for up to 2 days for the best flavor.

Why You’ll Love This Recipe

• The cucumbers are perfectly crisp and fresh, thanks to the salting process.
• A creamy dressing that balances tangy vinegar and rich sour cream creates a luscious texture.
• Adding fresh dill infuses the salad with a fragrant and vibrant herbaceous note.
• It can be easily customized with extra spices or vegetables for a personal touch.

What You’ll Need

Gather these ingredients before you start:

For the Salad

• 2 large English cucumbers, thinly sliced; Persian cucumbers may also be used
• 1 tsp salt, for draining the cucumbers
• 1/2 small red onion, thinly sliced into half-moons

For the Dressing

• 3/4 cup sour cream, full-fat recommended for the creamiest texture
• 2 tbsp mayonnaise, adds body to the dressing
• 1 1/2 tbsp white vinegar or apple cider vinegar, add more to taste for extra tang
• 2 tbsp fresh dill, finely chopped; use 2 teaspoons dried dill if needed
• 1/2 tsp garlic powder
• 1/4 tsp black pepper, freshly ground if possible
• 1/4 tsp salt, or to taste after the cucumbers have drained

Dill can be swapped for other herbs like parsley.

Substitutions & Swaps

• Use Greek yogurt instead of sour cream.
• Add a splash of lemon juice for extra brightness.
• Substitute onion with shallots for a milder taste.
• Replace mayonnaise with more sour cream for a lighter version.

How to Make It

Follow these steps to create your salad:

1. Wash and slice

Wash and dry the cucumbers. Slice them into thin rounds using a mandoline or a sharp knife.

2. Drain cucumbers

Place the cucumber slices in a colander. Sprinkle with 1 teaspoon salt, toss gently, and let them drain for 20 to 30 minutes.

3. Prepare onion

While the cucumbers drain, thinly slice the red onion. For a milder flavor, soak the onion slices in cold water for 10 minutes, then drain well.

4. Pat cucumbers dry

Pat the drained cucumber slices dry with paper towels. This keeps the salad crisp and prevents the dressing from becoming watery.

5. Make dressing

In a small bowl, whisk together the sour cream, mayonnaise, vinegar, fresh dill, garlic powder, black pepper, and 1/4 teaspoon salt.

6. Combine ingredients

Add the drained cucumbers and sliced onion to a large bowl. Pour the creamy dill dressing over the top.

7. Toss and taste

Toss gently until the cucumber slices are evenly coated. Taste and adjust with more vinegar, dill, pepper, or salt if needed.

8. Chill

Cover and chill for 30 minutes before serving so the flavors can blend while the cucumbers stay crisp.

How to Store It

Fridge: keeps for up to 2 days in an airtight container.
Freezer: no, the texture will become watery.
Reheat: not applicable; best served cold.

Tips for Best Results

• Let the cucumbers drain well to avoid a watery salad.
• Use fresh dill for the best flavor impact.
• Adjust the seasoning after chilling for a balanced taste.
• Serve immediately for maximum freshness, even after chilling.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve as a refreshing side at summer barbecues.
• Enjoy on a bed of greens for a light lunch.