Creamy Cucumber Salad
A refreshing and creamy salad made with thinly sliced cucumbers, red onion, fresh dill, and a tangy sour cream dressing, perfect for BBQs and summer meals.
I first made this creamy cucumber salad on a sweltering July afternoon and it instantly became my go-to cool side for BBQs and lunches. Thinly sliced cucumbers, a bite of red onion, bright dill, and a tangy sour cream dressing come together in minutes — then do their best work after a short chill in the fridge. If you love crisp, simple salads, this one sits in the same family as an Asian cucumber salad but leans richer and creamier — perfect when you want something soothing alongside smoky or spicy mains.
Why you’ll love this dish
This salad is quick, forgiving, and crowd-pleasing. It’s ideal for hot-weather meals because it’s cooling and light, yet thanks to the sour cream it has a satisfying creaminess that pairs well with grilled meats, sandwiches, or at a potluck. Budget-friendly cucumbers and pantry staples make it inexpensive to throw together, and the 30-minute chill time actually improves the flavors, so you can make it ahead and relax.
Step-by-step overview
Before you start, know this: you’ll slice, whisk, toss, and chill. First, slice the cucumbers and onion thinly so they eat well with the creamy dressing. Next, whisk the sour cream with vinegar, sugar, salt, and pepper until smooth. Combine the veggies and dressing, then refrigerate at least 30 minutes so the dill and vinegar brighten the cucumbers. No cooking required.
Key Ingredients
- 2 large cucumbers, thinly sliced (English or garden cucumbers both work; peel if the skin is waxed or if you prefer a milder texture)
- 1/2 red onion, thinly sliced (soaked briefly in cold water if you want milder onion flavor)
- 1/4 cup fresh dill, chopped (flat-leaf dill is fine; fresh dill makes a big difference)
- 1 cup sour cream (substitute plain Greek yogurt for tangier, lower-fat option)
- 1 tablespoon vinegar (white, or apple cider vinegar all work)
- 1 tablespoon sugar (balances acidity; honey or maple syrup can be used)
- Salt and pepper to taste
Notes: If cucumbers are watery, salt slices lightly and let them drain in a colander for 10–15 minutes, then pat dry. This keeps the dressing from getting diluted.
Step-by-step instructions
- Wash and thinly slice the cucumbers. Place them in a large mixing bowl.
- Thinly slice the red onion and add it to the cucumbers. If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain.
- Chop the fresh dill and add it to the bowl with the cucumbers and onion. Toss gently to combine.
- In a separate bowl, whisk the sour cream, vinegar, sugar, salt, and pepper until smooth and well blended. Taste and adjust seasoning.
- Pour the dressing over the cucumber mixture. Toss gently until everything is evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes — longer for deeper flavor. Stir before serving and adjust salt and pepper if needed.
01Ingredients
Vegetables
Dressing
02Method
- Preparation
- Making the Dressing
- Combine and Chill
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0 OF 6 DONE03Recipe notes
- 01If cucumbers are watery, salt slices lightly and let them drain in a colander for 10–15 minutes, then pat dry. This keeps the dressing from getting diluted. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Best ways to enjoy it
This salad shines with grilled chicken chops, or alongside a burger. It’s also a cooling foil to spicy dishes like jerk chicken or harissa-roasted vegetables. For a casual picnic plate, serve it in a shallow bowl garnished with an extra sprig of dill and a lemon wedge. If you’re planning a themed meal, try combining it with a light rice dish or even a fusilli pasta salad for contrast. For a summery twist on sushi night, pair it with a California roll cucumber salad to add brightness and texture.
Keeping leftovers fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the cucumbers release water over time, the salad will become a bit more diluted by day two — give it a quick drain or stir and adjust seasoning before serving. Freezing is not recommended; sour cream separates and cucumbers become mushy when thawed. For best quality, keep chilled and consume within 72 hours.
Creative twists
- Greek-style: Replace sour cream with Greek yogurt, add crumbled feta, and a squeeze of lemon.
- Dill-free option: Swap dill for chopped mint or fresh parsley for a different herbal note.
- Spicy kick: Stir in 1/2 teaspoon of cayenne or a dash of hot sauce.
- Vegan swap: Use a dairy-free sour cream alternative and a touch of lemon juice.
- Crunch boost: Fold in toasted sunflower seeds or thinly sliced radishes for added texture.
Common questions
How long does this salad need to chill?
A: At least 30 minutes for the flavors to marry. One hour is even better. If you chill it longer than 3–4 hours, expect some extra liquid from the cucumbers — just stir and season before serving.
Can I use plain yogurt instead of sour cream?
A: Yes. Plain Greek yogurt is a great substitute for a tangier, lower-fat result. If using thin yogurt, you may want to drain it briefly in a cheesecloth to keep the dressing thick.
Is this safe to leave out at a picnic?
A: Dairy-based salads should not be left at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C). Keep the salad chilled on ice or bring it out in small portions and return leftovers to the fridge promptly.
Can I make this ahead for a party?
A: Yes — make it a few hours ahead and keep chilled. If you need to prepare a day ahead, consider keeping cucumbers and dressing separate and tossing them together just before serving to retain the best texture.
Conclusion
If you want a fast, refreshing side that’s creamy without being heavy, this cucumber salad is a winner for weeknight dinners, picnics, and summer cookouts. For more ideas, check out Creamy Cucumber Salad – Spend With Pennies and my Easy Creamy Cucumber Crack Salad. Enjoy — and don’t be afraid to tweak the herbs and acidity to make it your own.
Casseroles
Side Dish
Side Dish
