This creamy cucumber and dill salad is one of those simple, refreshing side dishes that quietly steals the show. Cool, creamy, and full of fresh flavor, it’s the kind of recipe I reach for all summer long, especially when the garden cucumbers are piling up. Cucumber dill salad feels a little nostalgic and fits just as easily next to a casual weeknight dinner as it does on a potluck table.
I love cucumbers, but I always manage to plant way too many in my garden. By early summer, they’re coming out my ears. A good number get turned into homemade pickles, and plenty are sliced for sandwiches and everyday salads, but a few are always set aside with a specific plan in mind. Those cucumbers are destined for cucumber and dill salad, a recipe that feels like summer in a bowl and never gets old around here.
This creamy salad is a favorite side dish that pairs beautifully with grilled meats, seafood, and even crispy fried chicken. It’s incredibly simple to make, yet packed with fresh, bright flavor that keeps everyone coming back for seconds. Cool and refreshing, it’s a summertime staple, but if I spot good cucumbers at the store in the middle of winter, you can bet I’ll be making a batch then too.
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Ingredients
- Cucumbers – Choose firm cucumbers with smooth skin and no soft spots. Slice them thinly and salt them to draw out excess moisture so the salad stays creamy, not watery. English cucumbers work well and don’t need to be peeled.
- Salt – Use a fine salt to help the cucumbers release water evenly. You can reduce the amount slightly if using a saltier dressing base.
- Red Onion – Look for a small, firm onion and slice it very thin so it doesn’t overpower the salad. Soaking the slices briefly in cold water can mellow the sharpness.
- Sour Cream – Full-fat sour cream gives the creamiest texture and best flavor. Greek yogurt can be substituted for a lighter, tangier version.
- Fresh Lemon Juice – Freshly squeezed lemon juice adds brightness and balances the creaminess. White vinegar can be used in a pinch.
- Fresh Dill – Choose bright green, feathery dill with no wilting. Chop it just before mixing for the freshest flavor. Dried dill can be used if needed, but fresh is best.
- Garlic – Use a fresh, firm clove and mince it finely so it blends smoothly into the dressing. Garlic powder can be substituted for a milder flavor.
- Dijon Mustard – Adds a subtle tang and depth to the dressing. Yellow mustard works as a substitute, though the flavor will be milder.
- Sugar – A small amount balances the acidity and sharpness. Honey or maple syrup can be used as an alternative.
See recipe card below for exact quantities.
How to Make Cucumber Dill Salad
- Step 1: Thinly slice cucumbers and sprinkle lightly with salt. Let them sit in a colander for 15–20 minutes to release excess water. Pat dry with a paper towel. Make the dressing while cucumbers are sitting. In a medium bowl, combine sour cream, lemon juice, chopped dill, minced garlic, mustard and sugar.
- Step 2: Toss the cucumbers and red onions with the dressing until well coated. Let it chill in the fridge for 15–30 minutes before serving to let the flavors come together.
Hint: Salting the cucumbers removes excess moisture, preventing the salad from becoming soggy. Skipping this step is not recommended.
Variations/ Substitutions
- Make It Lighter – Swap the sour cream for Greek yogurt for a tangier, lighter salad. A mix of half sour cream and half yogurt also works well.
- Onion Swap – Use sweet onions or leave out the red onion if you prefer a milder flavor. You can also replace it with thinly sliced green onions.
- Extra Crunch – Add thinly sliced radishes or a small amount of finely chopped celery for more texture.
- Different Herbs – Replace some or all of the dill with fresh parsley or chives for a slightly different flavor.
- Lemon Swap – Use white vinegar or apple cider vinegar instead of lemon juice if that’s what you have on hand.
- Less Sweet – Omit the sugar altogether or reduce it if you prefer a more savory salad.
If you love this recipe, try out this Easy Asian Cucumber Salad Recipe.
Serving Suggestions
This creamy cucumber and dill salad is an easy side dish that fits right in with all your favorite main dishes, especially anything coming off the grill. It’s great alongside simple grilled steak, burgers or sausages, and it pairs especially well with bold, smoky flavors like these crispy baked bone-in chicken thighs or air fryer chicken legs.
The cool, tangy dressing also works beautifully with seafood, making it a nice contrast to Cod Fish and Artichoke Piccata or Air Fryer Cajun Salmon Recipe and it’s right at home next to fried chicken when you want something fresh to balance the plate.
Storage and Leftovers
Store leftover creamy cucumber and dill salad in an airtight container in the refrigerator. It’s best enjoyed within 24 hours, as the cucumbers will continue to release liquid and soften over time. If needed, give it a quick stir before serving to redistribute the dressing.
Top Tips
- Salt the cucumbers and let them sit to draw out excess moisture so the salad stays creamy, not watery.
- Slice the cucumbers and onion very thin so they blend evenly with the dressing.
- Pat the cucumbers dry before mixing them with the dressing to prevent thinning it out.
- Use fresh dill for the best flavor and chop it just before mixing.
- Let the salad chill briefly before serving so the flavors have time to come together.
FAQ
Yes, but it’s best made the same day you plan to serve it. You can prep the dressing and slice the vegetables a few hours ahead, then combine and chill shortly before serving.
It’s best eaten within 24 hours. After that, the cucumbers will soften and release more liquid, changing the texture.
Peeling is optional. If the skins are thick or waxy, peeling or using English cucumbers is a good idea.
Related
Looking for more salad recipes? Try these:
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RECIPE
Creamy Cucumber Dill Salad
Ingredients
- 2 large cucumbers thinly sliced
- 1 teaspoon salt
- ½ small red onion, peeled very thinly sliced
- ½ cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoon fresh dill chopped
- 1 garlic clove minced
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- more salt and pepper, if needed
Instructions
- Thinly slice cucumbers and sprinkle lightly with salt. Let them sit in a colander for 15–20 minutes to release excess water. Pat dry with a paper towel. Make the dressing while cucumbers are sitting. In a medium bowl, combine sour cream, lemon juice, chopped dill, minced garlic, mustard and sugar.
- Toss the cucumbers and red onions with the dressing until well coated. Let it chill in the fridge for 15–30 minutes before serving to let the flavors come together.
Notes
- Use Greek yogurt to make the salad lighter and tangier. If using a very thick yogurt, add a splash of water or lemon juice to loosen it slightly.
- This salad is best eaten within 24 hours. It’s still safe to eat the next day, but the cucumbers will soften and release more liquid.
Nutrition
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