Creamy Cucumber Salad – Easy and Refreshing Dill Side Dish
This creamy cucumber salad is light, tangy, and refreshing. Made with crisp cucumbers, fresh dill, and a creamy dressing, it’s the perfect side dish for summer meals, BBQs, or weeknight dinners.
- Prep Time: 15 minutes
- Total Time: 45 minutes (includes chilling)
- Yield: 4 servings
- Category: Side Dish
- Method: no-cook
- Cuisine: American, Europeen
Ingredients
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2 large cucumbers, thinly sliced (English or Persian preferred)
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½ cup sour cream (or Greek yogurt)
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2 tablespoons mayonnaise (optional)
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1 tablespoon white vinegar or apple cider vinegar
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1 teaspoon sugar
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons fresh dill, finely chopped
Optional Add-ins:
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Thinly sliced red onion
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¼ teaspoon garlic powder
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A squeeze of lemon juice
Instructions
1. Slice the cucumbers
Use a knife or mandoline to slice cucumbers thinly. Peel if desired. Leave stripes of skin for a pretty look.
2. Salt and drain (optional)
To reduce wateriness, toss cucumber slices with a little salt and let drain in a colander for 20–30 minutes. Pat dry.
3. Make the dressing
In a mixing bowl, whisk together sour cream, vinegar, sugar, salt, pepper, and mayonnaise (if using) until smooth.
4. Combine and chill
Add cucumbers and fresh dill to the dressing and toss gently to coat. Chill for 30 minutes before serving.
Notes
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For a healthier version, use all Greek yogurt.
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Store leftovers in an airtight container for up to 2 days.
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Add sliced radishes or cherry tomatoes for extra crunch.
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Use dried dill if needed—start with 1 tablespoon and adjust to taste.
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Keep cucumbers and dressing separate if prepping ahead.