Creamy Cucumber Salad

If you’re anything like me, once the summer heat hits, you’re craving something cool, crisp, and easy to throw together. Enter: Creamy Cucumber Salad. This is one of those recipes that just feels like summer. It’s fresh, tangy, creamy, and best of all—it comes together in under 15 minutes. Whether you’re hosting a backyard barbecue, packing up a picnic, or just making a weeknight dinner a little more exciting, this chilled cucumber salad is going to hit the spot.

I first discovered this salad at a neighbor’s potluck years ago, and I couldn’t stop thinking about it afterward. I ended up recreating my own version at home and tweaking it over time to get that perfect balance of creamy and zesty. And now? It’s become a go-to recipe that shows up on our table all season long.

Let’s dive right into what makes this cucumber salad so irresistible—and trust me, it’s all about that velvety sour cream dressing and the freshness of the dill. So simple, yet so satisfying!

Ingredients You’ll Need

Here’s what you’ll need to bring this creamy, tangy dish to life:

• 2 large cucumbers, thinly sliced

• 1/2 small red onion, thinly sliced

• 1 cup sour cream

• 1 tablespoon white vinegar

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

You probably already have most of these ingredients in your kitchen, which makes this salad even more convenient. I love using fresh dill in the summer months, but if you only have dried on hand, that’ll still work beautifully.

STEP 1: PREP YOUR VEGGIES

Start by grabbing your cucumbers and red onion. You can use English cucumbers or regular garden cucumbers—just make sure to peel them if the skin is too tough, and remove the seeds if needed. Thin slices are key here, so if you’ve got a mandoline, now’s the time to pull it out!

Slice your cucumbers into thin rounds and do the same with your red onion. If raw onions are a bit too strong for your taste, you can soak them in cold water for about 10 minutes to mellow them out a bit before adding to the salad.

Once they’re sliced, toss both the cucumbers and onions into a large mixing bowl.

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STEP 2: MAKE THAT CREAMY DRESSING

In a separate bowl, whisk together the sour cream, white vinegar, sugar, salt, pepper, and dill. This is where the magic happens! The vinegar gives it that subtle tang, while the sugar adds just a touch of sweetness to balance everything out. Fresh dill brings a brightness that screams summer, but again, dried will work just fine if that’s what you have.

Make sure the dressing is smooth and well-blended—it should look creamy and slightly pourable.

STEP 3: COMBINE AND CHILL

Now it’s time to bring everything together. Pour that delicious dressing over your sliced cucumbers and onions, and gently toss everything until it’s well coated. You want every slice to get a little love from the dressing!

Once it’s all mixed, cover the bowl and pop it into the fridge for at least 30 minutes. This step is important because it allows the flavors to meld together and gives the salad that refreshing, chilled texture that makes it so satisfying on a hot day.

Now that your cucumbers and onions are chilling away in that luscious, creamy dressing, let’s talk about how to finish this salad off the right way. In this part, I’ll walk you through the final steps, plus share some of my best tips, easy swaps, and little twists that can take this classic salad from simple to unforgettable.

STEP 4: STIR AND SERVE

After your salad has had at least 30 minutes in the fridge (though longer is even better if you have the time), give it a quick stir before serving. The dressing may separate slightly while it chills, and that’s totally normal. Just give everything a gentle toss to make sure it’s evenly coated again.

Taste it one more time before serving—you might want to add a pinch more salt or pepper depending on your preference. I personally like mine with an extra sprinkle of fresh dill just before serving for that pop of green and a little extra aroma.

You can serve this salad straight from the mixing bowl or transfer it to a nice serving dish. Either way, it’s going to look and taste incredibly fresh and inviting.

STEP 5: OPTIONAL ADD-INS AND VARIATIONS

While the classic version of this salad is always a winner, there are some fun ways to switch things up depending on what you have in the fridge or the flavor vibe you’re going for. Here are a few of my favorite variations:

• Add a Crunch: If you like a bit more texture, try tossing in a few tablespoons of thinly sliced radishes or some diced bell pepper. Both add a beautiful pop of color and a nice crisp bite.

• Make it Lighter: Want to cut back on the richness just a little? You can substitute plain Greek yogurt for half or even all of the sour cream. It’ll give the dressing a slightly tangier flavor, but it’s still absolutely delicious.

• Go Herb-Heavy: Love herbs? Add a bit of chopped chives, parsley, or even mint along with the dill for a more herbaceous twist. It’s a great way to use up what you have in your garden or fridge.

• A Hint of Garlic: For a subtle flavor boost, try adding a small clove of garlic (minced or grated) to the dressing. It’s not traditional, but it works surprisingly well with the creamy base and the cucumbers.

TIPS FOR PERFECT CREAMY CUCUMBER SALAD

Here are a few tricks I’ve picked up over the years to make sure this salad comes out perfect every single time:

• Thin, even slices are key. Whether you’re using a knife or a mandoline, try to keep the cucumber slices uniform so they soak up the dressing evenly and look pretty on the plate.

• Use fresh dill if possible. It makes a noticeable difference in flavor and gives the salad that bright, summery taste.

• Don’t skip the chilling step. Letting the salad sit in the fridge helps the flavors develop and gives it that refreshing coolness that really makes it stand out.

• Serve the same day. This salad is at its best when served within a few hours of making it. The cucumbers start to release water the longer it sits, which can make the dressing a bit thinner. If you’re prepping in advance, keep the dressing and veggies separate until shortly before serving.

PAIRING IDEAS: WHAT TO SERVE WITH CREAMY CUCUMBER SALAD

This salad is super versatile, which makes it the perfect side for all kinds of meals. Here are a few of my favorite pairings:

• Grilled meats – Think grilled chicken, steak, or pork chops. The creamy, tangy flavor is the perfect contrast to smoky, savory mains.

• BBQ classics – Pulled pork, ribs, or burgers all pair beautifully with the crisp freshness of this salad.

• Picnic spreads – Add it alongside potato salad, pasta salad, and sandwiches for a full spread that’s ready to impress.

• Lighter meals – Serve it with baked salmon or a veggie-packed grain bowl for something simple but satisfying.

We’ve made it to the final part of our Creamy Cucumber Salad journey! By now, your salad should be perfectly chilled, the flavors melded together, and you’re ready to serve it up. But before we wrap things up, let’s take a minute to go over some frequently asked questions I often get about this recipe. Whether you’re wondering about substitutions, storage, or how to prep ahead, I’ve got you covered.

FREQUENTLY ASKED QUESTIONS

1. Can I make Creamy Cucumber Salad ahead of time?
Yes, but with a small note of caution. You can make this salad a few hours ahead of time and keep it in the fridge, but it’s best eaten the same day. Cucumbers release water as they sit, which can water down the dressing over time. If you need to prep in advance, you can slice the cucumbers and onions and mix the dressing separately—then combine just before serving.

2. What kind of cucumber is best for this salad?
English cucumbers are ideal because they have thinner skin and fewer seeds, which means less bitterness and more crunch. If you’re using garden cucumbers, just peel them and remove the seeds for the best texture.

3. Can I use dried dill instead of fresh?
Absolutely! While fresh dill adds a brighter flavor and a pop of color, dried dill works just fine. Use about 1 teaspoon of dried dill in place of 1 tablespoon fresh.

4. Is there a way to make this salad dairy-free?
Yes, you can substitute the sour cream with a dairy-free alternative like coconut-based or almond-based yogurt. Just keep in mind that the flavor will change slightly depending on the brand and base you use.

5. How long does Creamy Cucumber Salad last in the fridge?
It’s best eaten the same day for optimal texture, but it can be stored in the refrigerator for up to 2 days. Just be aware that the cucumbers will soften and the dressing will become thinner over time. Give it a good stir before serving leftovers.

6. Can I add other vegetables to this salad?
Definitely! Radishes, bell peppers, or even thinly sliced celery all add great texture and flavor. Feel free to get creative with whatever you have on hand.

7. How can I tone down the onion flavor?
If raw red onion is a little too strong for you, soak the slices in cold water for 10–15 minutes before adding them to the salad. This softens the sharpness without losing that nice oniony bite.

FINAL THOUGHTS

There’s something so satisfying about a dish that comes together with just a handful of ingredients, yet still delivers big on flavor—and that’s exactly what this Creamy Cucumber Salad does. It’s a refreshing, no-fuss side that you’ll find yourself coming back to again and again, especially during those warm-weather months when turning on the oven feels like too much.

What I love most is how adaptable it is. You can keep it classic with just cucumbers and onions, or mix it up with extra veggies and herbs. You can serve it at a family cookout or whip it up on a weeknight when you need something quick to round out the meal. However you serve it, it’s guaranteed to be a hit.

Creamy Cucumber Salad

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• Author: Sophia

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Description

Creamy Cucumber Salad is a refreshing and tangy side dish perfect for summer meals, picnics, or barbecues. Thinly sliced cucumbers and onions are tossed in a smooth, slightly sweet dressing made with sour cream, vinegar, and fresh dill. It’s light, crisp, and comes together in just minutes with minimal ingredients.

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Ingredients

Scale 1x2x3x

2 large cucumbers, thinly sliced

1/2 small red onion, thinly sliced

1 cup sour cream

1 tablespoon white vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

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Instructions

Place the cucumber and red onion slices in a large bowl.

In a separate bowl, whisk together sour cream, vinegar, sugar, salt, pepper, and dill until smooth and creamy.

Pour the dressing over the cucumbers and onions. Toss gently until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Stir again before serving and adjust seasoning if needed.

Notes

English cucumbers or garden cucumbers with seeds removed work best. For extra crunch, sprinkle with a few tablespoons of sliced radishes or diced bell pepper. You can substitute Greek yogurt for a lighter option, though it will slightly change the flavor. This salad is best served chilled and eaten the same day for optimal texture.