Summer calls for something crisp, cool, and refreshing. This cucumber dill salad hits all the right notes when you need a break from heavy, complicated dishes.
This is the kind of recipe that gets passed around at potlucks. People always ask for it, and you can throw it together in under 15 minutes.
Why You’ll Love This Recipe
This salad is incredibly versatile. Serve it alongside grilled chicken, fish, or as part of a larger spread at your next barbecue.
The tangy dressing brings out the natural freshness of the cucumbers without overpowering them. Plus, dill and cucumber are a classic pairing for good reason.
It keeps well in the fridge for a couple of days, making it perfect for meal prep. The flavors actually get better as they sit together.
And did I mention how light it is? This is one of those rare dishes that feels indulgent while being genuinely healthy.
Ingredients
For the salad:
- 3 large cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the creamy dressing:
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
Slice the cucumbers into thin rounds, about 1/8 inch thick. You can use a mandoline for even slices, but a sharp knife works just fine.
Place the cucumber slices in a large bowl. Add the thinly sliced red onion and chopped fresh dill.
In a separate small bowl, whisk together the sour cream, white vinegar, and sugar until smooth. The sugar should dissolve completely.
Add the minced garlic, salt, and black pepper to the dressing. Give it another good whisk.
Pour the dressing over the cucumbers and toss everything together until well coated. Make sure every slice gets some of that creamy dressing.
Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together and the cucumbers release some of their juices.
Give it a quick stir before serving. Taste and adjust the seasoning if needed—you might want a pinch more salt or a splash more vinegar depending on your preference.
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Creamy Cucumber Dill Salad
This crisp cucumber salad with creamy dill dressing is cool, refreshing, and ready in minutes.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
For the salad:
- 3 large cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the dressing:
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Slice the cucumbers into thin rounds, about 1/8 inch thick. You can use a mandoline for even slices, but a sharp knife works just fine.
- Place the cucumber slices in a large bowl. Add the thinly sliced red onion and chopped fresh dill.
- In a separate small bowl, whisk together the sour cream, white vinegar, and sugar until smooth. The sugar should dissolve completely.
- Add the minced garlic, salt, and black pepper to the dressing. Give it another good whisk.
- Pour the dressing over the cucumbers and toss everything together until well coated. Make sure every slice gets some of that creamy dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together and the cucumbers release some of their juices.
- Give it a quick stir before serving. Taste and adjust the seasoning if needed—you might want a pinch more salt or a splash more vinegar depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
