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.
Ingredients
Vegetables
- 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 cup 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)
Dressing
- 1 cup sour cream (substitute plain Greek yogurt for tangier, lower-fat option)
- 1 tablespoon vinegar (white, apple cider, or apple cider vinegar all work)
- 1 tablespoon sugar (balances acidity; honey or maple syrup can be used)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- 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.
Making the Dressing
- In a separate bowl, whisk the sour cream, vinegar, sugar, salt, and pepper until smooth and well blended. Taste and adjust seasoning.
Combine and Chill
- 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.
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. Store leftovers in an airtight container in the refrigerator for up to 3 days.