I still remember the first summer I made this creamy cucumber salad on my own. It was at the tail end of June, and the cucumbers in my little backyard garden had exploded into abundance almost overnight. I’d been giving them away by the bagful to neighbors, but one warm afternoon, I was determined to make something refreshing that wasn’t just another bowl of sliced cucumbers with salt. My grandmother used to make a simple version of this salad, just cucumbers tossed in sour cream with a little vinegar, and though I loved it, I found myself craving something with a little more depth. That day, with sweat on my forehead and a pile of cucumbers on the counter, I pulled out what I had—onions, dill, and a tub of Greek yogurt that I’d accidentally bought instead of sour cream—and made my first creamy cucumber salad. It wasn’t perfect, but it was cold, tangy, and comforting in a way only simple food can be. Since then, I’ve refined the recipe, making it my own, and it has become one of those dishes that always shows up at picnics, potlucks, and family dinners.
Why You’ll Love This Recipe
- Quick and easy to prepare with just a few ingredients
- Refreshing and budget-friendly, especially in summer
- Creamy, tangy, and herb-packed flavor
- Perfect as a make-ahead side dish
- Versatile enough to pair with almost any main course
Ingredients You’ll Need
- Cucumbers: I prefer English cucumbers for their thin skin and fewer seeds, but garden cucumbers work just as well. If yours are especially seedy, just scoop out the centers before slicing.
- Red onion: Thinly sliced for a little bite and color. Yellow or sweet onions work in a pinch, though they’ll bring a slightly different flavor.
- Sour cream: The classic choice for creaminess. If you want a lighter option, Greek yogurt makes a tangy substitute. I’ve used half-and-half before when short on sour cream, and it was surprisingly pleasant.
- Fresh dill: This is what brings the salad to life. Dried dill can work if that’s all you have, but fresh really makes the difference.
- White vinegar: For a subtle tang. Lemon juice can stand in if you want a brighter note.
- Sugar: Just a pinch to balance the tanginess. I’ve skipped it before, but I do find it rounds out the flavors.
- Salt and pepper: Essentials that shouldn’t be overlooked. Salt, in particular, helps draw out water from the cucumbers and makes the dressing cling better.
How to Make It (Step-by-Step Instructions)
Start by slicing your cucumbers thinly. If you have a mandoline, this is the perfect time to use it, but a sharp knife works just fine. I’ve learned the hard way that thicker slices don’t soak up the dressing as well, so keep them thin. Place the slices in a colander, sprinkle generously with salt, and let them sit for about 20 minutes. This step is worth the wait—it pulls out excess water, preventing your salad from becoming a watery mess later. I used to skip it when I was in a rush, and I always regretted it when the dressing thinned out too much.
While the cucumbers are draining, mix your sour cream (or Greek yogurt) with vinegar, sugar, pepper, and freshly chopped dill in a large bowl. Taste the dressing before adding the cucumbers—you want it a little more seasoned than you think, because the cucumbers will dilute it slightly. Once the cucumbers have released their water, give them a quick rinse and pat them dry with a clean kitchen towel. Don’t skip drying; it makes all the difference.
Toss the cucumbers and onions into the dressing, folding gently so every slice gets coated. Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time is not just about chilling—it allows the flavors to meld together. Every time I’ve made it without that chill, it tasted flat. Give it time, and you’ll be rewarded with something much more balanced and refreshing.
Expert Tips for the Best Results
Through trial and error, I’ve found that patience is the key to this salad. Salting and draining the cucumbers may feel fussy, but it’s non-negotiable if you want a creamy salad instead of a watery one. Always taste the dressing before mixing—it should be slightly bold, since cucumbers are mild and need that contrast. Fresh dill, if available, makes a world of difference, and letting the salad rest in the fridge ensures the flavors settle beautifully. If you can, make it a couple of hours before serving—it only improves as it sits.
Variations & Substitutions
Over the years, I’ve tried plenty of little tweaks depending on what I had on hand. Once, when I ran out of dill, I tossed in fresh parsley and chives, and though it wasn’t the same, it gave the salad a fresh, garden-like flavor I really enjoyed. Another time, I replaced half the sour cream with mayonnaise because the container was nearly empty, and it added a richer, slightly tangy twist that my husband loved. If you like a bit more crunch, sliced radishes or even a handful of shredded carrots can sneak in without upsetting the balance. I’ve also swapped vinegar for lemon juice when I wanted a brighter taste, and it worked beautifully.
Serving Suggestions
I love serving this creamy cucumber salad as a side dish with anything hot off the grill—burgers, chicken, or fish. It’s also the kind of dish that fits right into a picnic spread, nestled among potato salad and coleslaw, bringing a cool freshness that balances heavier foods. On busy weekdays, I’ll even serve it alongside roasted chicken or simple sandwiches, because it feels like a small luxury to have something so crisp and refreshing on the table. When the weather is especially hot, I’ve even eaten it on its own with a slice of bread, and it’s just as satisfying.
Storage & Reheating Instructions
This salad keeps well in the fridge for about two days, though the cucumbers will soften the longer it sits. I usually store it in an airtight container, and while you can stir it again before serving, don’t expect the same crunch as on the first day. There’s no real need to reheat—it’s meant to be enjoyed cold—but do keep in mind that the dressing may loosen as it rests. I sometimes drain a little liquid off before serving leftovers, and it still tastes delicious.
Recipe FAQs
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.
Do I need to peel the cucumbers?
I usually don’t if I’m using English cucumbers, but if the skins are thick or waxy, peeling is the way to go. It really comes down to texture preference.
Can I use dried dill instead of fresh?
Yes, but use less—dried dill is more concentrated. Start with half the amount and adjust to taste.
How can I make it lighter?
Greek yogurt works wonderfully in place of sour cream. It makes the salad tangier and a bit higher in protein.
Conclusion
If you’ve ever found yourself with more cucumbers than you know what to do with, I hope this creamy cucumber salad becomes your go-to, the way it has for me. It’s humble, quick, and deeply satisfying—proof that the simplest ingredients can come together to make something memorable. I’d love for you to try it and tell me how you made it your own. Maybe you’ll swap herbs, try a different tang, or serve it at your next family barbecue. However you choose to make it, I hope it brings the same cool comfort to your table as it does to mine.
Nutrition Information (per serving, approximate)
- Calories: 110
- Protein: 3g
- Carbohydrates: 6g
- Fat: 8g
- Fiber: 1g
- Sodium: 210mg
Creamy Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- ½ small red onion thinly sliced
- ½ cup sour cream or Greek yogurt
- 2 tbsp mayonnaise optional for richness
- 1 tbsp white vinegar or lemon juice
- 1 tsp fresh dill chopped (or ½ tsp dried dill)
- ½ tsp sugar optional
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare cucumbers: Slice cucumbers thinly (peeling optional). If cucumbers are watery, sprinkle slices with a little salt and let sit for 10 minutes, then pat dry.
- Make dressing: In a bowl, whisk together sour cream, mayonnaise (if using), vinegar or lemon juice, dill, sugar, salt, and pepper.
- Combine: Add cucumbers and onion to the dressing and toss until well coated.
- Chill & Serve: Refrigerate for at least 30 minutes to allow flavors to blend. Serve cold.
Notes
- Use English cucumbers or seedless cucumbers for best results.
- For a lighter version, replace sour cream with plain Greek yogurt.
- Add fresh herbs like parsley or chives for extra flavor.
- Best served the same day to maintain cucumber crunch.