Summer cucumbers are at their best right now, and I can’t stop making this salad. It’s cool, creamy, and has just the right amount of tang from the dressing. Plus, it takes maybe fifteen minutes to throw together, which means more time sitting outside with a cold drink.
I grew up eating cucumber salad at every family barbecue. My mom would make a simple version with vinegar, but I’ve tweaked it over the years to include sour cream and mayo for extra creaminess. The fresh dill is really what makes it, though. Don’t skip it or use dried—it’s just not the same.
This salad is perfect alongside grilled chicken or burgers. It’s also great for potlucks since it feeds a crowd and tastes even better after sitting in the fridge for a few hours. The cucumbers soak up all that dressing and get more flavorful as they sit.
Why You’ll Love This Cucumber Salad
- Ready in minutes – This salad comes together in just 10-15 minutes, making it perfect for those busy weeknights when you need a quick side dish.
- Cool and refreshing – The crisp cucumbers combined with the creamy dill dressing make this a light, refreshing side that’s especially great during warm weather.
- Simple ingredients – You probably already have most of these pantry staples on hand, so you can whip this up without a special trip to the store.
- Perfect side dish – This salad pairs well with just about anything—grilled meats, sandwiches, or even as part of a potluck spread.
What Kind of Cucumbers Should I Use?
English cucumbers are my go-to for this salad because they have fewer seeds and thinner skins, which means you don’t have to peel them. Regular garden cucumbers will work too, but you might want to peel them if the skin is thick or waxy, and scoop out some of the seeds if they’re large and watery. Persian cucumbers are another great option – they’re small, crunchy, and have almost no seeds. Whatever type you choose, make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin, as those won’t give you the crisp texture that makes this salad so refreshing.
Options for Substitutions
This cucumber salad is easy to customize based on what you have in your kitchen:
- English cucumbers: Regular cucumbers work fine here – just peel them and scoop out the seeds with a spoon before slicing, since they tend to be more watery and have tougher skins than English cucumbers.
- Sour cream: Greek yogurt makes a great substitute for sour cream and adds a nice tang. You can also use all mayonnaise (increase to 1/2 cup total) if that’s what you have on hand.
- Mayonnaise: If you’re out of mayo, use all sour cream or Greek yogurt instead. The dressing will be a bit lighter and tangier, but still tasty.
- Fresh dill: Dried dill works in a pinch – use about 2 teaspoons since dried herbs are more concentrated. Fresh parsley or chives can also step in if you don’t have dill.
- White wine vinegar: Apple cider vinegar, rice vinegar, or regular white vinegar all work well here. Each brings a slightly different flavor, but they’ll all give you that needed acidity.
- Red onion: White or yellow onion can replace red onion, though red adds a nice color. For a milder flavor, try thinly sliced green onions or shallots.
Watch Out for These Mistakes While Cooking
The biggest mistake with cucumber salad is not removing excess water from the cucumbers, which will dilute your creamy dressing and leave you with a watery mess – simply sprinkle the sliced cucumbers with salt, let them sit for 15 minutes, then pat them dry with paper towels before mixing.
Another common error is making the salad too far in advance, as cucumbers continue to release moisture over time, so it’s best to prepare this dish no more than 2 hours before serving for the best texture.
To keep your red onions from overpowering the dish, soak the sliced onions in cold water for 10 minutes before adding them to the salad, which mellows out their sharp bite while keeping that nice crunch.
What to Serve With Cucumber Salad?
This creamy cucumber salad is perfect alongside grilled meats like chicken, steak, or salmon since the cool, tangy flavors balance out anything hot off the grill. It’s also a great side dish for summer barbecues, potlucks, or picnics because it’s refreshing and easy to make ahead. I love serving it with burgers, hot dogs, or pulled pork sandwiches for a cookout, or pairing it with baked fish and rice for a lighter weeknight dinner. You can even stuff it into pita bread with some grilled chicken or falafel for a quick lunch.
Storage Instructions
Store: This cucumber salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. Just know that the cucumbers will release some water as they sit, so the salad might get a bit watery. Give it a good stir before serving and drain off any excess liquid if needed.
Make Ahead: If you want to prep this ahead, I’d suggest mixing the creamy dressing separately and keeping the sliced cucumbers and onions in another container. You can do this up to a day in advance, then just toss everything together about 30 minutes before serving for the best texture and flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 2-4 g
- Fat: 20-24 g
- Carbohydrates: 14-18 g
Ingredients
For the vegetables:
- 2 large cucumbers (thinly sliced into 1/8-inch rounds)
- 1/3 cup red onion (thinly sliced into half moons for a sharper bite)
- 3 tbsp fresh dill (finely chopped)
For the dressing:
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tbsp white vinegar
- 1 tsp fresh lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp sugar
- 1/8 tsp celery salt
- salt to taste
- freshly cracked black pepper to taste
Step 1: Prepare the Vegetables
- 2 large cucumbers
- 1/3 cup red onion
- 3 tbsp fresh dill
Thinly slice the cucumbers into 1/8-inch rounds and place them in a colander.
Thinly slice the red onion into half moons.
Let the cucumber slices sit in the colander for 5 minutes to allow excess moisture to drain—this prevents the salad from becoming watery.
While the cucumbers drain, finely chop the fresh dill and set aside.
Step 2: Build the Creamy Dressing
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tbsp white vinegar
- 1 tsp fresh lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp sugar
- 1/8 tsp celery salt
- salt to taste
- freshly cracked black pepper to taste
In a medium bowl, whisk together the sour cream and mayonnaise until smooth.
Add the white vinegar, lemon juice, onion powder, garlic powder, sugar, and celery salt.
Whisk until all seasonings are fully incorporated and the dressing is uniform.
Taste and adjust seasoning with salt and freshly cracked black pepper to your preference.
I like to add the salt gradually since the celery salt already brings some saltiness—you can always add more but you can’t remove it.
Step 3: Combine and Finish
- drained cucumber slices from Step 1
- sliced red onion from Step 1
- chopped dill from Step 1
- creamy dressing mixture from Step 2
Pat the drained cucumber slices dry with paper towels to remove any remaining moisture.
Add the dried cucumbers, sliced red onion, and chopped dill to the bowl with the creamy dressing from Step 2.
Gently fold everything together until all the vegetables are evenly coated with the dressing.
I recommend serving the salad immediately while the cucumbers are still crisp, though you can refrigerate it for up to 2 hours if needed—just know the cucumbers will soften slightly over time.
Homemade Creamy Dill Cucumber Salad
Ingredients
For the vegetables
- 2 large cucumbers (thinly sliced into 1/8-inch rounds)
- 1/3 cup red onion (thinly sliced into half moons for a sharper bite)
- 3 tbsp fresh dill (finely chopped)
For the dressing
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tbsp white vinegar
- 1 tsp fresh lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp sugar
- 1/8 tsp celery salt
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Thinly slice the cucumbers into 1/8-inch rounds and place them in a colander. Thinly slice the red onion into half moons. Let the cucumber slices sit in the colander for 5 minutes to allow excess moisture to drain—this prevents the salad from becoming watery. While the cucumbers drain, finely chop the fresh dill and set aside.
- In a medium bowl, whisk together the sour cream and mayonnaise until smooth. Add the white vinegar, lemon juice, onion powder, garlic powder, sugar, and celery salt. Whisk until all seasonings are fully incorporated and the dressing is uniform. Taste and adjust seasoning with salt and freshly cracked black pepper to your preference. I like to add the salt gradually since the celery salt already brings some saltiness—you can always add more but you can't remove it.
- Pat the drained cucumber slices dry with paper towels to remove any remaining moisture. Add the dried cucumbers, sliced red onion, and chopped dill to the bowl with the creamy dressing from Step 2. Gently fold everything together until all the vegetables are evenly coated with the dressing. I recommend serving the salad immediately while the cucumbers are still crisp, though you can refrigerate it for up to 2 hours if needed—just know the cucumbers will soften slightly over time.
