Creamy Cucumber Salad with Dill: The Ultimate Summer Side

Introduction

Summertime rolls in, and nothing hits the spot like a crisp, cool salad. I still remember summer afternoons spent in my backyard, devouring bowl after bowl of something fresh and green—simple, satisfying, perfect for hot days. Cucumbers are the unsung heroes of those memories: crunchy, hydrating, endlessly versatile. Today, you’re getting my favorite take on that classic: a creamy cucumber salad loaded with dill, tang, and just the right amount of crunch. It’s bright, easy, and always the star—just what summer cooking should be.

 What You’ll Need for This Recipe

Here’s your ingredient lineup—each one plays a part in building that dreamy, creamy bite:

• Cucumbers – Grab any variety: English, Persian, or the garden standard. All bring crunch; some are sweeter, some milder.
• Red onion – Offers zing and a pop of purple color. Perfect contrast.
• Sour cream – Your creamy base. Rich, tangy, and thick.
• White vinegar – Lifts the flavor with clean acidity.
• Fresh dill – Herbal brightness that’s non-negotiable.
• Sugar – Soft sweetness to balance the tang and onion bite.
• Salt & garlic powder – The seasoning duo. Salty depth and subtle garlic warmth make this sing.

Ingredient FAQ

What Kind of Cucumbers Are Best for Creamy Cucumber Salad?

Not all cucumbers are created equal—some bring sweetness, others bring crunch, and a few need a little prep work to shine in a creamy salad. Here’s a breakdown to help you choose:

 English Cucumbers (a.k.a. Hothouse Cucumbers)

• Texture: Thin skin and virtually seedless, which means no peeling or de-seeding required.
• Flavor: Mild and crisp, with very little bitterness.
• Why they work: Their clean, consistent crunch and delicate skin make them perfect for slicing and tossing straight into a creamy salad—no fuss, no prep.

 Persian Cucumbers

• Texture: Extra-crunchy with tender, edible skin and almost no seeds.
• Flavor: Slightly sweeter than English cucumbers, with a more pronounced cucumber aroma.
• Why they work: Ideal if you want a naturally sweet and firm bite. Their smaller size also makes for attractive, uniform slices in your salad bowl.

 Standard Slicing Cucumbers (the kind most often found in supermarkets)

• Texture: Thick, waxy skin and more prominent seeds.
• Flavor: Slightly bitter compared to other varieties, especially if unpeeled.
• Prep Tip: Best peeled (fully or in stripes) and optionally de-seeded with a spoon to avoid sogginess or bitterness in the final dish.
• Why they work: Most affordable and widely available—just take an extra minute to prep them right.

How to Make Creamy Cucumber Salad

1. Slice the Cucumbers and Onion

• Cucumbers: Slice into even ⅛‑inch rounds. Too thick and they won’t absorb flavor; too thin and they’ll get floppy fast.
• Red onion: Go for thin wedges or half-moon slices—just enough bite without overpowering.
• Chef’s tip: Use a sharp knife or mandoline for consistent thickness. Uniform cuts = even flavor and a more polished final dish.
  

2. Make the Dressing

In a medium bowl, whisk together:

• ½ cup sour cream
• 2 teaspoons white vinegar
• 1 to 2 tablespoons chopped fresh dill
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder

Why it matters: You’re building a dressing that’s creamy and tangy, with a whisper of sweetness and a fresh herbal punch. Taste as you go—adjust the salt, sugar, or dill to your liking.

• Texture cue: The dressing should be smooth but thick enough to coat a spoon. If it’s too thick, a splash of vinegar or milk will loosen it.

3. Combine the Ingredients

• Add sliced cucumbers and onions to a large bowl. Pour the dressing over the top.
• Toss gently with clean hands or a large spoon—just until every slice is coated.
• Don’t overmix: You want the cucumbers to stay crisp and the dressing to cling, not pool.

4. Garnish & Serve

• Sprinkle extra fresh dill on top for color and aroma.
• Optional but recommended: Cover and chill for at least 1 hour. That downtime lets the cucumbers absorb flavor and the dressing meld.
• Taste before serving—cold can mute seasoning. Add a pinch more salt or vinegar if needed.

Make-Ahead & Storage Tips

Optimal flavor: Let it rest chilled for 1+ hour. The dressing softens the veggies and deepens flavor.

Prep hack: Store veggies and dressing separately if making ahead—combine just before serving for maximum crunch.

Fridge life: Keeps well up to 3 days in a sealed container. Cucumbers soften over time, but still delish.

More Creamy Cucumber Salad Ideas & Pairings

Craving more ways to enjoy cucumbers or round out your summer menu? Check out these hand-picked ideas:

• Fresh and tangy cucumber and tomato salad – A light, vinaigrette-based option that’s perfect when you want something a little brighter and more acidic.
• Spicy and refreshing Korean cucumber salad – A bold, crunchy alternative with heat and sesame oil. A totally different flavor profile that’s great alongside grilled meats.
• Easy Asian cucumber salad with sesame flavors – Brings out a sweet-sour balance with a touch of nuttiness. Ideal for mixing up your salad rotation.
• Perfect salmon pairing ideas – Creamy cucumber salad + crisp-skinned salmon = a refreshing, high-protein summer plate.
• Crispy Parmesan crusted chicken for summer dinners – Pair this hearty, crunchy chicken with the coolness of your salad for a balanced, satisfying meal.

Creamy Cucumber Salad

Print Recipe

A bright, creamy cucumber salad with fresh dill, red onion, and a tangy-sweet dressing—perfect for summer meals and make-ahead sides.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 large English or Persian cucumbers
• ½ medium red onion
• ½ cup sour cream
• 2 teaspoons white vinegar
• 1 to 2 tablespoons chopped fresh dill
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder

Instructions

1. Slice cucumbers into ⅛-inch rounds and red onion into thin wedges or half-moons.
2. In a medium bowl, whisk together sour cream, vinegar, dill, sugar, salt, and garlic powder until smooth.
3. Add cucumber and onion slices to a large bowl and pour the dressing over them.
4. Toss gently until well coated. Avoid overmixing to keep cucumbers crisp.
5. Garnish with extra dill and chill for 1 hour before serving for best flavor.

Notes

For best texture, salt cucumbers and pat dry before mixing. Salad improves after chilling and keeps for up to 3 days in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 49
• Sugar: 2g
• Sodium: 250mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 10mg

Keywords: creamy cucumber salad, dill, summer salad, easy salad recipe

Why You’ll Love Creamy Cucumber Salad

FAQ – Creamy Cucumber Salad

Recipe Variations

Make it your own with these twists:

• Cucumber variations: Peel in stripes, fully peel, or keep them whole—your texture preference.
• Swap onions: Try shallots, green onions, or chives for different onion energy.
• Veggie & protein add-ins: Cherry tomatoes, avocado chunks, or smoked salmon for heartiness.
• Dressing tweaks: Add mayonnaise or a squeeze of lemon juice for different textures and brightness.
• Healthier base: Substitute Greek yogurt (plain) for sour cream for lighter creaminess.

Conclusion & Call to Action

You’ve got a salad here that’s classic, refreshing, and endlessly tweakable—what’s not to love? Whether you’re pulling it together for a backyard barbecue, lunch on the patio, or a light side for dinner, this Creamy Cucumber Dill Salad is summer on a spoon.

Love it? Give it a go and let me know—snap a pic, tag it #CreamyCucumberSalad, and share your favorite twist.

👉 Looking for more fresh ideas? Visit my Pinterest page for more summer salads, creamy dressings, and easy, crowd-pleasing sides. Here’s to sunny days and crisp bites!