Cucumber Dill Salad
This cucumber dill salad is made with crunchy, cool cucumbers tossed in a creamy dill dressing that's light and tangy.
If you're looking for an easy cucumber salad recipe that's creamy (but not heavy), make-ahead friendly, and full of bright dill flavor, this is it.
It's crisp. It's cool. It tastes like summer in a bowl.
Why You'll Love This Recipe
- Light but creamy - The dressing clings to the cucumbers without weighing them down.
- Make-ahead friendly - The flavor actually gets better as it chills making it the perfect summer side dish for get togethers.
- Simple ingredients - Nothing fancy. Just fresh ingredients combined with pantry staples.
- Easy prep - A mandolin makes this salad come together in minutes.
Ingredient Notes
Here's are a few tips & tricks for the ingredients for cucumber dill salad. For full ingredients and directions, see the recipe card below.
- Cucumbers - English cucumbers or Persian cucumbers work great as their skin is thin so no peeling is required and the seeds are edible. If using regular garden cucumbers peel them, slice in half horizontally and scoop out the seeds.
- Red onion - Gives the salad a bite of flavor.
- Sour cream - Makes the creamy dressing with a hint of tang. I prefer full-fat, but low fat or even plain Greek yogurt can be used.
- Mayo - When used along with sour cream creates a rich dressing that clings to the cucumbers.
- White wine vinegar - Gives the dressing a crisp acidity without being overpowering. Rice vinegar is a good substitute. Red wine vinegar is a bit stronger in flavor.
- Dill - Fresh dill works best for the brightest flavor. Dried dill can be used in a pinch. Use 1 teaspoon dried for each tablespoon fresh, but note the flavor will be muted by using dry.
- Sugar - Balances the acidity of the dressing.
How to Make Cucumber Dill Salad
Step 1: Slice the cucumbers between 1/16"-⅛" inches thin. I love them really thin. A mandoline is the best tool to use for this. If you don't have one use a thin, sharp knife and slice them as thin as you can.
To prevent a watery salad, place sliced cucumbers and red onion in a large colander and sprinkle with 1 tsp. table salt. Toss well. Let the cucumbers sit for 20 minutes to draw out excess moisture. Soaking the onions along with cucumbers will give them a milder flavor.
Rinse well with cold water and pat dry with some paper towels. Place cucumber slices and onions in a large bowl.
Step 2: In a separate bowl whisk together the creamy dill dressing.
Step 3: Add the dressing to the sliced cucumbers and onions. Stir until well combined.
Step 4: This is the hardest part. The salad tastes best when the flavors are allowed to meld for about an hour in the fridge. The salad will be good if you don't quite have the full hour, but it will be even better if you can be patient.
Serving Ideas
This creamy cucumber dill salad pairs beautifully with:
- Anything spicy (the cool creaminess balances the heat!)
- Grilled chicken, steak or seafood
- Burgers and brats
- Sandwiches or wraps like a BLT Bagel Sandwich, Sloppy Joes, or a Clubhouse Sandwich.
It's a classic summer side dish that fits right in at barbecues, picnics, and potlucks.
Storage Tips
Store in an airtight container in the refrigerator for up to 3 days. Keep in mind that the cucumbers will gradually soften as they sit in the vinegar-based dressing. Freezing isn't recommended, as it will affect the texture.
If you're prepping this for a party or gathering, it's best enjoyed within 24 hours for the freshest flavor and crispiest bite.
Even though you may notice a little liquid settling at the bottom of the bowl, that doesn't mean the salad is soggy. Cucumbers naturally release some moisture especially once they're mixed with salt and vinegar. Because we salted and drained them beforehand, they stay crisp and crunchy, even if a bit of dressing loosens up as it sits. Just give it a quick stir before serving and you're good to go.
More Side Dishes You'll Love
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📖 Recipe
Cucumber Dill Salad
Ingredients
Method
- Use a mandolin to thinly slice cucumbers (1/16-⅛" thick). Place in a large bowl.2 large cucumbers
- Place sliced cucumbers and red onion in a large colander and sprinkle with 1 tsp. table salt. Toss well. Let the cucumbers sit for 20 minutes to draw out excess moisture. Rinse well with cold water and dry with paper towels. Add to a large bowl.
- In a small bowl whisk together sour cream, mayo, dill, vinegar, sugar, salt & pepper.½ cup sour cream, 2 tbsp. mayonnaise, 2 tbsp. fresh dill, 2 tbsp. white wine vinegar, 1 tsp. white sugar, ½ tsp. salt, ¼ tsp. black pepper
- Add dressing to the cucumbers and toss until well coated.
- For best results, chill salad for 1 hour before serving to allow the flavors to meld.
Notes
- Yield will vary depending on the size of the cucumbers, but you want to aim for about 4 cups of sliced cucumbers.
- If using garden cucumbers: peel, slice in half lengthwise and scoop out the seeds with a spoon.
- Cucumbers naturally release some moisture especially once they're mixed with salt and vinegar. Because we salted and drained them beforehand, they stay crisp and crunchy, even if a bit of dressing loosens up as it sits. Just give it a quick stir before serving
Such a refreshing and flavorful dish. It will be perfect for those summer months!