This Creamy Cucumber Salad is a refreshing and comforting classic made with crisp cucumbers, thin-sliced red onions, and a tangy, silky sour cream dressing. Light, cool, and full of dill flavor, it’s the perfect companion for grilled meats, picnic spreads, or casual weeknight dinners.
Why You Will Love This Recipe
You’ll love this recipe because it’s incredibly easy, uses minimal ingredients, and delivers maximum freshness. The salted cucumbers ensure a crisp texture, the dressing is creamy yet light, and the dill adds the perfect herbal punch. It’s simple, nostalgic, and always crowd-pleasing.
Cucumber Salad
Cucumber salad has long been a staple across countless kitchens and cultures, beloved for its cool, refreshing nature and its ability to complement a wide variety of dishes. Whether served at summer barbecues, holiday meals, or everyday family dinners, this classic dish brings a sense of familiarity and comfort that never goes out of style. What makes this version special is the perfect balance between crisp vegetables and a creamy dressing that is both tangy and soothing.
One of the defining characteristics of a great cucumber salad is texture. Cucumbers hold a remarkable amount of water, and if not prepared properly, they can cause a salad to turn watery within minutes. That’s why this recipe begins with salting the cucumbers—a simple yet powerful step that draws out excess moisture and ensures the slices stay crisp. It’s a method rooted in traditional European cucumber salads, and it continues to prove its value today.
The creamy dressing in this recipe is built around sour cream, which adds a cool richness without feeling heavy. Combined with vinegar for tang, a little sugar for balance, and dill for brightness, the dressing achieves a flavor profile that’s nostalgic and irresistibly refreshing. Dill, whether fresh or dried, is essential to achieving the signature taste. Its earthy, slightly sweet aroma lifts the entire dish and adds a classic herbal note that pairs beautifully with the cucumber’s natural coolness.
Red onions introduce a welcome contrast in both flavor and color. Their gentle bite enhances the mildness of the cucumbers without overpowering the salad. Thin slices ensure the onion blends harmoniously into each bite rather than dominating the overall taste. This small detail transforms the salad from simple to well-rounded, offering layers of flavor that build gently on the palate.
This recipe is also a celebration of simplicity. With just a handful of ingredients, each one plays an important role. There’s no need for complicated techniques or hard-to-find components—everything in this salad is accessible, affordable, and easy to prepare. Despite its simplicity, the final result tastes restaurant-worthy and beautifully balanced.
Cucumber salad is also wonderfully versatile. It pairs effortlessly with grilled chicken, steak, burgers, sausages, and fish. It provides a cooling counterpoint to spicy dishes and adds freshness to rich or heavy meals. It can stand alone as a light lunch, accompany sandwiches, or fill out a picnic spread. Because it’s chilled, it also becomes a refreshing side dish during the warmest summer days, when lighter meals are most appreciated.
This dish also holds nostalgic value for many people. Variations of cucumber salad appear in German, Scandinavian, Eastern European, and American cuisine, often passed down through generations. Families may prepare it slightly differently—some add mustard, others thin the dressing with milk, and some use fresh herbs from the garden. This recipe honors those roots while offering a balanced version that’s easy to adapt to personal taste.
Another wonderful aspect of this salad is how well it keeps. Because the cucumbers have been salted and drained, they maintain their texture even after refrigeration. This makes the dish ideal for preparing in advance, whether you’re planning a potluck contribution or simply want a fresh side dish ready for the week. As the flavors meld, the salad becomes even more cohesive and delicious.
The act of preparing this recipe is also enjoyable in itself. Thinly slicing cucumbers, whisking together a smooth dressing, and combining everything into a beautifully fresh bowl of salad creates a sense of calm simplicity. It’s the kind of kitchen task that is both satisfying and low-effort, perfect for cooks of any skill level.
Above all, this cucumber salad is a reminder of how delightful simple ingredients can be when treated with care. Crisp cucumbers, a creamy tangy dressing, and a hint of dill come together in a dish that feels both classic and timeless. Whether you’re sharing it with friends or enjoying it at home, it brings freshness, comfort, and a touch of nostalgia to the table.
Servings & Time
Servings: 6
Prep Time: 15 minutes
Rest Time: 30 minutes
Total Time: 45 minutes
Ingredients
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3 large organic cucumbers
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½ tsp salt
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½ red onion, thinly sliced
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¾ cup sour cream
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2 tbsp sugar
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1½ tbsp distilled white vinegar
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1 tsp dried or fresh dill weed
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Fresh ground black pepper, to taste
Instructions
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Thinly slice the cucumbers using a mandolin or sharp knife.
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Add cucumbers and salt to a mixing bowl and toss to coat.
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Let the cucumbers stand for 30 minutes to release excess water.
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Press the cucumbers with a paper towel to remove remaining moisture.
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Add the thin-sliced red onions to the cucumbers.
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In a separate bowl, mix sour cream, sugar, vinegar, dill, and black pepper.
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Transfer the dressing to the cucumbers using a spatula.
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Toss gently until everything is evenly coated.
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Chill in the refrigerator until ready to serve.
Tips
Ingredient Substitutions
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Use Greek yogurt instead of sour cream for a lighter version.
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Add sliced radishes for extra crunch and color.
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Substitute apple cider vinegar for a slightly sweeter tang.
Make-Ahead & Storage
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Best chilled for at least 1 hour before serving.
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Keeps 2–3 days in the refrigerator.
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Stir before serving to redistribute the dressing.
Serving Variations
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Add fresh chives or parsley for extra herbal flavor.
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Serve alongside grilled meats or spicy dishes.
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Add a pinch of cayenne for mild heat.
Avoid Common Mistakes
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Don’t skip salting the cucumbers—this prevents watery salad.
-
Avoid slicing cucumbers too thick; thin slices absorb flavor better.
-
Don’t overdress; add more dressing only if needed.
Cucumber Salad
Ingredients
- 3 large organic cucumbers
- ½ tsp salt
- ½ red onion thinly sliced
- ¾ cup sour cream
- 2 tbsp sugar
- 1½ tbsp distilled white vinegar
- 1 tsp dried or fresh dill weed
- Fresh ground black pepper to taste
Instructions
- Thinly slice the cucumbers using a mandolin or sharp knife.
- Add cucumbers and salt to a mixing bowl and toss to coat.
- Let the cucumbers stand for 30 minutes to release excess water.
- Press the cucumbers with a paper towel to remove remaining moisture.
- Add the thin-sliced red onions to the cucumbers.
- In a separate bowl, mix sour cream, sugar, vinegar, dill, and black pepper.
- Transfer the dressing to the cucumbers using a spatula.
- Toss gently until everything is evenly coated.
- Chill in the refrigerator until ready to serve.
Notes
Ingredient Substitutions
- Use Greek yogurt instead of sour cream for a lighter version.
- Add sliced radishes for extra crunch and color.
- Substitute apple cider vinegar for a slightly sweeter tang.
Make-Ahead & Storage
- Best chilled for at least 1 hour before serving.
- Keeps 2–3 days in the refrigerator.
- Stir before serving to redistribute the dressing.
Serving Variations
- Add fresh chives or parsley for extra herbal flavor.
- Serve alongside grilled meats or spicy dishes.
- Add a pinch of cayenne for mild heat.
Avoid Common Mistakes
- Don’t skip salting the cucumbers—this prevents watery salad.
- Avoid slicing cucumbers too thick; thin slices absorb flavor better.
- Don’t overdress; add more dressing only if needed.
