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Best Cucumber Salad Recipe

Best Cucumber Salad Recipe

iamwinfred
This cucumber salad is crisp, cool, and refreshingly light, with thinly sliced cucumbers and red onion tossed in a creamy, herby dressing made with sour cream, white wine vinegar, fresh dill, and garlic. It comes together in just 15 minutes with zero cooking required, making it the perfect no-fuss side dish for cookouts, potlucks, or weeknight dinners. The secret to keeping it perfectly crisp and flavorful is salting and draining the cucumbers first, so the dressing never turns watery. Once you try this version, it'll be on repeat all summer long.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 75 kcal

Equipment

  • Mandoline slicer Optional but recommended for thin, even cucumber slices
  • Large mixing bowl
  • Small bowl or mason jar For mixing the dressing
  • Sharp chef's knife
  • Cutting board
  • Colander or fine mesh strainer For draining salted cucumbers
  • Paper towels For patting cucumbers dry
  • Whisk or fork For combining the dressing
  • Salad serving bowl
  • Measuring spoons

Ingredients
  

For the Salad

  • 2 large English cucumbers or 4 Persian cucumbers; thinly sliced about 1/8 inch thick
  • 1/2 medium red onion thinly sliced
  • 1/2 tsp salt for drawing out moisture from cucumbers; plus more to taste

For the Dressing

  • 1/2 cup sour cream about 120ml; or substitute plain Greek yogurt for a lighter option
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 small garlic clove minced
  • 1 tsp granulated sugar
  • 1/4 tsp black pepper
  • 1/4 tsp salt or to taste

Fresh Herbs

  • 1 tbsp fresh dill chopped; or 1 tsp dried dill
  • 1 tbsp fresh chives chopped; reserve a pinch for garnish

For Garnish

  • fresh dill small pinch, reserved from above
  • fresh chives small pinch, reserved from above

Instructions
 

  • Wash and dry the cucumbers, then slice them into thin rounds about 1/8 inch thick using a mandoline or sharp knife. No need to peel English or Persian cucumbers; their skins are tender and add color.
  • Place the cucumber slices in a colander, sprinkle with 1/2 tsp salt, toss to coat, and let sit for 15 to 20 minutes to draw out excess moisture. Pat thoroughly dry with paper towels before using.
  • Slice the red onion as thinly as possible. For a milder flavor, soak the slices in cold water for 5 to 10 minutes, then drain and pat dry before adding to the salad.
  • Whisk together the sour cream, white wine vinegar, olive oil, minced garlic, sugar, black pepper, and 1/4 tsp salt in a small bowl until smooth and creamy. Stir in the chopped dill and chives, reserving a pinch of each for garnish.
  • Add the drained cucumbers and sliced red onion to a large bowl, pour the dressing over the top, and gently toss until every slice is evenly coated. Taste and adjust seasoning as needed.
  • Cover and refrigerate for at least 20 to 30 minutes to allow the flavors to meld, then garnish with reserved fresh dill and chives and serve cold.

Notes

  • Salt your cucumbers: Never skip this step. It draws out excess water so the dressing stays thick and clings to every slice instead of pooling at the bottom.
  • Slice thin: Aim for 1/8 inch or thinner. A mandoline slicer makes this effortless and gives you beautifully uniform rounds that absorb the dressing evenly.
  • Use fresh dill: Dried dill works in a pinch (use 1 tsp instead of 1 tbsp), but fresh dill gives the salad a vibrant, herby brightness that really elevates it.
  • Lighter version: Swap the sour cream for plain non-fat or full-fat Greek yogurt to reduce calories and add a protein boost without losing any creaminess.
  • Vinegar-based version: Omit the sour cream and increase the vinegar to 3 to 4 tablespoons for a sharp, oil-and-vinegar style cucumber salad.
  • Make-ahead tip: Slice and drain the cucumbers up to 24 hours ahead and store separately from the dressing. Toss together just before serving for the crispest result.
  • Tame the onion: Soaking sliced red onion in cold water for 5 to 10 minutes removes harsh bite while keeping the color vibrant. Drain and pat dry before using.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving and drain off any excess liquid that accumulates.
  • Do not freeze: Cucumbers become mushy and watery after freezing. This salad is best enjoyed fresh or within 2 days of making.
  • Cucumber choice: English or Persian cucumbers are ideal for their thin skins, fewer seeds, and sweeter flavor. If using regular garden cucumbers, peel them and scoop out the seeds first.

Nutrition

Serving: 1ServingCalories: 75kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 8mgSodium: 190mgPotassium: 185mgFiber: 1gSugar: 3gVitamin A: 4IUVitamin C: 5mgCalcium: 4mgIron: 2mg
Keyword creamy cucumber salad, cucumber dill salad, cucumber salad, easy summer salad, no cook side dish
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