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Cucumber Salad

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.
Prep Time15 minutes
Resting Time30 minutes
Total Time45 minutes
Servings: 6

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.