If you’re looking for a side dish that’s cool, refreshing, and comes together in minutes, this Creamy Cucumber Dill Salad is exactly what you need.
It’s the kind of recipe that makes its way to every summer cookout, potluck, and backyard barbecue because it’s just that good.
Crisp cucumber slices coated in a tangy, creamy dressing loaded with fresh dill, it’s simple, crowd-pleasing, and endlessly satisfying.
The best part? You only need a handful of ingredients and about 15 minutes of prep time.
It tastes even better after chilling, which means you can make it ahead and let the fridge do the work.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Chill Time | 30 minutes (recommended) |
| Total Time | 45 minutes (including chill time) |
| Servings | 4–6 servings |
| Difficulty Level | Easy |
If you love light, herb-forward salads, you’ll also want to check out this Spring Pea and Mint Salad, it’s just as fresh and easy to throw together.
Why You’ll Love This Cucumber Dill Salad
This salad is the definition of effortless.
You don’t need any cooking skills, special equipment, or hours in the kitchen.
The flavor is bright, cool, and herbaceous, a combination that pairs well with almost any main dish.
Fresh dill is the star here, and it brings a flavor that dried herbs simply can’t replicate.
The dressing is creamy without being heavy, making this salad feel light even with the sour cream base.
It’s also incredibly versatile, you can serve it as a side, a topping for grilled meat, or even as a dip with pita chips.
- Quick to make: Minimal chopping, no cooking, and just a few minutes of mixing
- Make-ahead friendly: The salad improves as it sits in the fridge, making it perfect for prepping in advance
- Crowd-pleaser: Kids and adults love it equally, making it a reliable option for family meals and gatherings
- Budget-friendly: Uses everyday, affordable ingredients you can find at any grocery store
- Naturally lighter: Made without heavy mayo, the dressing stays creamy but not overly rich
You might also enjoy: Dense Bean Salad
Ingredients
This recipe uses a short, straightforward list of ingredients.
The key is to use fresh dill if at all possible, it truly makes a difference in the final flavor of the salad.
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 teaspoon salt (for drawing out moisture from cucumbers)
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon granulated sugar
- 1/4 cup fresh dill, chopped (about 2–3 tablespoons if using dried dill)
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 small red onion, very thinly sliced (optional but recommended)
For an elevated version, a splash of white wine vinegar with good acidity makes all the difference in balancing the creamy dressing.
Kitchen Equipment Needed
You really don’t need much for this recipe, which is one of the reasons it’s so approachable.
Having a mandoline slicer on hand makes the cucumber slices beautifully uniform and paper-thin.
- Large mixing bowl
- Mandoline slicer (or a sharp chef’s knife)
- Colander or fine mesh strainer
- Cutting board
- Measuring cups and spoons
- Small whisk or fork
- Paper towels or a clean kitchen towel
- Airtight storage container
Recommended Products for This Recipe
These are a few of my personal go-to tools and ingredients that genuinely improve this salad.
1. Mandoline Slicer
Getting perfectly thin, even cucumber slices is the key to a beautiful cucumber dill salad, and a good mandoline makes it effortless.
Consistent slices mean the dressing coats every piece evenly and the texture is exactly right. It’s also a workhorse tool for countless other salads and recipes.
2. Fresh Dill (Organic)
Fresh dill is what separates a great cucumber salad from a forgettable one. The flavor is brighter, more fragrant, and far more complex than dried.
If you can’t find fresh dill at your local store, ordering a quality dried organic dill weed is the next best thing.
3. Glass Airtight Storage Containers
Since this salad needs to chill and often tastes best the next day, a good set of airtight glass containers is invaluable.
Glass doesn’t absorb odors or flavors, which keeps your salad tasting clean and fresh. These containers work beautifully for meal prep and leftovers too.
4. Full-Fat Sour Cream
The richness and tang of full-fat sour cream is the backbone of the dressing.
Low-fat versions tend to be thinner and watery, which can make the dressing slide right off the cucumbers.
A high-quality, full-fat version gives you that thick, luscious coating every time.
Read Also: Spinach Gorgonzola Salad
Step-by-Step Instructions: How to Make Creamy Cucumber Dill Salad
Step 1: Slice the Cucumbers
- Wash your cucumbers thoroughly under cold running water, scrubbing the skin gently.
- If using English cucumbers, you can leave the skin on, it adds color and texture. If using regular garden cucumbers, peel them first as the skin can be tough and bitter.
- Using a mandoline slicer set to about 1/8-inch thickness, or a very sharp knife, slice the cucumbers into thin rounds.
- Aim for uniform slices so that the dressing coats every piece evenly and the cucumbers all soften at the same rate.
- Place the sliced cucumbers in a colander set over a bowl, or directly into a large colander in the sink.
Step 2: Salt and Drain the Cucumbers
- Sprinkle 1 teaspoon of salt evenly over the cucumber slices.
- Toss gently with your hands or a spoon to distribute the salt.
- Let the cucumbers sit for at least 15–20 minutes. The salt will draw out excess water from the cucumbers, preventing a watery, diluted dressing later.
- You’ll notice liquid collecting in the bowl beneath the colander, that’s exactly what you want.
- After 15–20 minutes, gently press down on the cucumbers with your hands or the back of a large spoon to squeeze out as much moisture as possible.
- Pat the cucumber slices dry with paper towels or a clean kitchen towel, pressing firmly to remove remaining moisture.
- This step is crucial, skipping it will result in a watery salad.
Step 3: Slice the Red Onion
- Peel the red onion and cut it in half from root to tip.
- Using a mandoline slicer or a very sharp knife, slice the red onion as thinly as possible, you want paper-thin half-moon shapes.
- Place the sliced onion in a small bowl of cold water for 5–10 minutes. This step mellows the sharp, pungent flavor of the raw onion without removing it entirely.
- Drain the onion slices and pat them dry before adding them to the salad.
Step 4: Make the Creamy Dill Dressing
- In a large mixing bowl, combine 1/2 cup sour cream and 2 tablespoons mayonnaise.
- Whisk them together until smooth and well combined.
- Add 1 tablespoon white wine vinegar (or apple cider vinegar) and 1 teaspoon granulated sugar.
- Whisk again until the sugar dissolves and everything is fully incorporated.
- Add the 2 minced garlic cloves and 1/4 teaspoon black pepper to the bowl.
- Stir to combine.
- Finally, add the 1/4 cup of fresh chopped dill to the dressing.
- Give everything a good stir and taste the dressing. Adjust seasoning if needed, a pinch more salt, a little more vinegar for brightness, or a touch more sugar to balance.
Step 5: Combine the Salad
- Add the salted and dried cucumber slices to the bowl with the dressing.
- Add the drained and patted-dry red onion slices.
- Gently fold everything together using a spatula or large spoon, making sure every cucumber slice is coated in the creamy dill dressing.
- Be gentle to avoid breaking up the cucumber slices.
- Taste and adjust seasoning one more time if needed.
Step 6: Chill and Serve
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 30 minutes before serving. An hour is even better.
- Chilling allows the cucumbers to absorb the flavors of the dressing and lets the dill infuse fully into the creamy base.
- Give the salad a gentle stir before serving, as some liquid may have settled at the bottom.
- Garnish with a few extra sprigs of fresh dill on top for a beautiful presentation.
This salad comes together so easily, similar in spirit to the effortless prep you’ll find in this Waldorf Salad.
Tips for The Best Creamy Cucumber Dill Salad
A few small details go a long way toward making this salad absolutely perfect every time.
Salting and drying the cucumbers is the single most important step, don’t rush or skip it.
- Use English or Persian cucumbers: These varieties have thinner skin, fewer seeds, and a crunchier texture than regular garden cucumbers, making them ideal for this salad.
- Fresh dill is non-negotiable: The flavor of fresh dill is significantly brighter than dried. If you absolutely must substitute, use 1 tablespoon of dried dill in place of 1/4 cup fresh.
- Slice cucumbers thin: The thinner the slice, the better the dressing clings and the better the overall texture. Aim for 1/8-inch thickness.
- Don’t skip the salting step: It removes excess moisture and prevents a watery dressing. Give the cucumbers at least 15–20 minutes.
- Chill before serving: This salad tastes significantly better cold. A 30-minute to 1-hour chill time is the sweet spot.
- Add the dressing just before chilling: Don’t let the salad sit undressed for long or the cucumbers will weep more liquid and dilute the dressing.
- Taste as you go: Every batch is slightly different depending on the size and water content of your cucumbers. Adjust vinegar, sugar, and salt to your taste.
Read Also: Broccoli Salad with Bacon and Cheese
Serving Suggestions
This creamy cucumber dill salad is wonderfully flexible and slides right into almost any meal.
It’s a natural companion for grilled and roasted proteins, where its cool creaminess balances out smoky, savory flavors.
It works just as well as a standalone light lunch on a hot day.
- Serve it alongside Lemon Herb Baked Salmon for a light, elegant dinner
- Pair it with Garlic Butter Roasted Chicken as a cooling side dish
- Bring it to potlucks and BBQs as a make-ahead salad that travels well
- Use it as a topping for grilled salmon or halibut burgers
- Serve as a dip with pita chips, crackers, or sliced baguette
- Pair with Herb Roasted Vegetables for a vegetarian spread
- Spoon it over grilled lamb or pork chops for a fresh, creamy contrast
- Add it to a mezze board alongside olives, hummus, and flatbread.
Variations of Creamy Cucumber Dill Salad
This salad is a great base recipe that lends itself well to creative tweaks.
Once you’ve made it once and love it, playing with the variations below keeps things fresh and exciting.
- Greek-style: Swap sour cream for full-fat Greek yogurt, add crumbled feta cheese, and throw in some Kalamata olives and cherry tomatoes. Inspired by the same flavor profile as a classic Tzatziki Sauce.
- Vegan version: Use dairy-free sour cream and vegan mayo to make this plant-based without sacrificing creaminess.
- Spicy kick: Add a pinch of red pepper flakes or a small amount of finely diced jalapeño for some heat.
- Avocado cucumber dill salad: Dice half a ripe avocado and fold it in gently just before serving for extra creaminess and richness.
- Tomato cucumber dill salad: Add halved cherry tomatoes or diced roma tomatoes for color, sweetness, and extra freshness.
- Cucumber radish salad: Thinly slice a handful of radishes and add them alongside the cucumbers for a peppery crunch.
- Ranch-style: Add a teaspoon of dried chives, a pinch of garlic powder, and a touch of onion powder to the dressing for a ranch-inspired flavor.
Storage and Reheating
This salad stores well in the fridge and actually tastes even better the next day as the flavors deepen.
Because the cucumbers continue to release water over time, it’s a good idea to drain any excess liquid before serving leftovers.
- Store in an airtight container in the refrigerator for up to 3 days.
- Give the salad a gentle stir before serving leftovers, and drain off any pooled liquid at the bottom.
- Do not freeze this salad, the cucumbers will become mushy and the dressing will break.
- For make-ahead prep, you can slice the cucumbers, salt and drain them, and store them separately from the dressing. Combine them up to an hour before serving for the freshest texture.
- If the salad seems dry after storing, stir in a small spoonful of sour cream to refresh the dressing.
For another make-ahead friendly option, try the Strawberry Pecan Salad, it’s equally simple and stores beautifully.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~110 kcal |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 380mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 2g |
| Vitamin C | 8% DV |
| Calcium | 6% DV |
| Iron | 2% DV |
Note: Nutritional values are estimates and will vary based on specific ingredient brands, quantities, and any modifications to the recipe.
You might also enjoy: Kale Citrus Salad
Health Benefits of Key Ingredients
This salad isn’t just delicious, the key ingredients pack in some impressive nutritional benefits too.
It’s a genuinely nourishing dish that supports hydration, gut health, and immune function.
- Cucumbers are made up of about 96% water, making them exceptionally hydrating. They’re low in calories, provide a small amount of Vitamin K, and contain antioxidants that support skin health.
- Fresh dill is rich in antioxidants and has anti-inflammatory properties. It’s also a good source of Vitamin C, manganese, and Vitamin A.
- Garlic is well known for its immune-boosting properties. It contains allicin, a compound with antimicrobial and anti-inflammatory effects that may support heart health.
- Sour cream provides calcium and a small amount of protein. Full-fat sour cream also contains fat-soluble vitamins like Vitamin A and D.
- Apple cider vinegar or white wine vinegar can support digestive health and may help with blood sugar regulation when consumed in small amounts.
- Red onion is packed with quercetin, a potent antioxidant. It also contains vitamin C, folate, and prebiotic fibers that support a healthy gut.
Read Also: Farro Salad with Apples and Nuts
FAQs About Creamy Cucumber Dill Salad
1. Can I make this salad the night before?
Yes, absolutely. This salad actually benefits from sitting overnight in the fridge as the flavors meld beautifully.
Just be sure to drain any excess liquid that collects at the bottom before serving, and give it a good stir.
2. Can I use dried dill instead of fresh?
You can, but the flavor will be noticeably less vibrant. Use about 1 tablespoon of dried dill for every 1/4 cup of fresh dill called for.
Fresh dill gives the salad its signature bright, herbaceous flavor, so use it whenever possible.
3. Why is my cucumber salad watery?
This usually happens when the cucumbers aren’t properly salted and drained before mixing.
The salt draws out the excess moisture locked inside the cucumbers. Make sure to salt them for at least 15–20 minutes, then press firmly and pat dry before adding to the dressing.
4. Can I substitute Greek yogurt for sour cream?
Yes, and it’s a popular swap. Full-fat plain Greek yogurt gives the dressing a tangier, slightly lighter profile while keeping it thick and creamy. Use the same amount as called for in the recipe.
5. What cucumbers work best for this recipe?
English cucumbers are the top choice because they have thin, edible skin, a mild flavor, and very few seeds.
Persian cucumbers are another excellent option. Regular garden cucumbers work too, but they should be peeled and seeded first, and they tend to release more water.
Creamy Cucumber Dill Salad
Ingredients
- 2 large English cucumbers or 4 Persian cucumbers; thinly sliced to about 1/8-inch thickness
- 1 tsp salt for drawing out moisture from cucumbers
- 1/4 small red onion very thinly sliced; soaked in cold water for 5–10 minutes, then drained and patted dry
- 1/2 cup sour cream 120g; full-fat recommended for best texture
- 2 tbsp mayonnaise about 30g
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tsp granulated sugar
- 2 cloves garlic minced
- 1/4 tsp black pepper freshly ground preferred
- 1/4 cup fresh dill chopped; about 15g. Substitute with 1 tbsp dried dill if fresh is unavailable
- fresh dill sprigs a few sprigs for topping before serving
Equipment
- Large mixing bowl
- Mandoline slicer Optional; a sharp chef’s knife works too
- Colander or fine mesh strainer For salting and draining the cucumbers
- Cutting board
- Measuring cups and spoons
- Small whisk or fork For mixing the dressing
- Paper towels or clean kitchen towel For patting cucumbers dry
- Airtight storage container For chilling and storing the salad
Method
- Wash the cucumbers thoroughly, then slice them into thin rounds about 1/8-inch thick using a mandoline slicer or sharp knife. Leave the skin on for English or Persian cucumbers; peel regular garden cucumbers first.
- Place cucumber slices in a colander, sprinkle with 1 tsp salt, toss to coat, and let sit for 15–20 minutes to draw out excess moisture. Press firmly and pat dry with paper towels before using.
- Slice the red onion as thinly as possible, then soak the slices in a small bowl of cold water for 5–10 minutes to mellow the sharpness. Drain and pat dry before adding to the salad.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, white wine vinegar, and sugar until smooth. Stir in the minced garlic, black pepper, and chopped fresh dill, then taste and adjust seasoning as needed.
- Add the drained and dried cucumber slices and the prepared red onion to the bowl with the dressing. Gently fold everything together until every cucumber slice is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently before serving, drain any pooled liquid, and garnish with fresh dill sprigs.
Nutrition
Notes
- Salt the cucumbers: Don’t skip this step — salting for 15–20 minutes draws out excess moisture and prevents a watery, diluted dressing.
- Use fresh dill: Fresh dill gives the brightest, most vibrant flavor. If substituting dried dill, use 1 tablespoon in place of 1/4 cup fresh.
- Best cucumbers to use: English or Persian cucumbers are ideal — thin skin, few seeds, and a crisp texture. If using regular garden cucumbers, peel and seed them first.
- Slice thin: Aim for 1/8-inch slices for the best texture and dressing coverage. A mandoline slicer makes this effortless.
- Greek yogurt swap: Substitute full-fat plain Greek yogurt for the sour cream for a tangier, slightly lighter dressing.
- Make it dairy-free: Use dairy-free sour cream and vegan mayonnaise for a fully plant-based version.
- Make ahead: Slice and salt the cucumbers separately from the dressing; combine up to 1 hour before serving for the freshest texture. The finished salad keeps for up to 3 days in the fridge.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and drain any liquid that collects at the bottom. Do not freeze.
- Boost the flavor: Add a pinch of red pepper flakes for heat, crumbled feta for a Greek twist, or diced avocado for extra creaminess.
- Serving tip: This salad doubles as a dip for pita chips or a topping for grilled salmon, lamb chops, or halibut burgers.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Creamy Cucumber Dill Salad is one of those recipes that earns a permanent spot in your regular rotation.
It’s fast, it’s fresh, and it delivers big flavor with minimal effort.
The combination of cool cucumber, tangy creamy dressing, and bright dill is timeless for a reason.
Make it once and you’ll find yourself coming back to it again and again, all season long.
Give this recipe a try and let me know how it goes. Drop a comment below with your favorite variation, or share it with a friend who could use a great summer salad recipe.
Recommended:
- Sweet Potato Salad
- Roasted Beet and Goat Cheese Salad
- Cranberry Pecan Salad
- Pomegranate Mandarin Salad with Avocado and Feta
- Garlic Parmesan Roasted Potatoes
