Creamy Cucumber Dill Salad

This creamy cucumber salad brings together the perfect balance of crisp vegetables and tangy dressing for a refreshing side dish that disappears quickly at every gathering. The combination of cool cucumbers with the herb-infused sour cream creates a light yet satisfying accompaniment to almost any meal.

I first made this salad for a backyard barbecue when I needed something quick that wouldn't wilt in the heat. It was such a hit that it's now requested at every family gathering, especially by my nephew who claims to dislike vegetables but somehow manages three helpings of this salad.

Ingredients

• English cucumbers or small garden cucumbers Provides the perfect crunch and refreshing base. Choose firm cucumbers without soft spots for best results
• Purple or yellow onion Adds a pleasant bite that balances the creamy dressing. Slice very thin to prevent overpowering
• Fresh or frozen dill Brings the signature herbaceous flavor that makes this salad special. Fresh dill provides the brightest flavor
• Sour cream Creates the creamy base for the dressing. Full fat offers richness but reduced fat works well too
• Fresh lemon juice Brightens the entire dish with necessary acidity. Always use fresh for the cleanest flavor
• Garlic clove Provides depth and subtle warmth to the dressing. Pressing or grating releases more flavor than chopping
• Sea salt and black pepper Essential seasonings that enhance all other flavors. Sea salt has a cleaner taste than table salt

Step-by-Step Instructions

Prepare the dressing

Combine sour cream, lemon juice, garlic, dill, salt and pepper in a small bowl. Stir thoroughly to incorporate all ingredients. Letting this mixture sit while you prep vegetables allows flavors to develop and meld together beautifully.

Prepare the vegetables

Peel cucumbers if using garden varieties with thicker skins. Slice them into thin, uniform rounds about 1/8 inch thick for proper dressing coverage. If using larger cucumbers, halve them lengthwise first, then slice into half moons. Add thinly sliced onion to the cucumber in your mixing bowl.

Combine just before serving

Pour the prepared dressing over the cucumber and onion mixture, then gently toss until every piece is evenly coated. Mixing just before serving ensures maximum crispness and prevents the cucumbers from releasing too much water into the dressing.

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The secret to this salad's success is honestly in the thickness of the cucumber slices. I spent years slicing them too thick before realizing that thinner slices allow the dressing to coat more surface area, creating the perfect balance in each bite. My grandmother actually taught me this technique during a summer visit when I was complaining about my salad never tasting as good as hers.

Storage Tips

This cucumber salad is best enjoyed fresh, ideally within 2-3 hours of adding the dressing. If you need to prepare components ahead of time, slice the vegetables and mix the dressing separately, storing both in the refrigerator for up to 24 hours. Combine just before serving for optimal texture and flavor.

As the salad sits, cucumbers release water which can dilute the dressing. If you find yourself with leftovers, drain any excess liquid before storing in an airtight container. While not quite as crisp, leftover salad will remain tasty for about one day in the refrigerator.

Easy Variations

The beauty of this salad lies in its adaptability. For a milder onion flavor, substitute 1/3 cup of fresh chives or thinly sliced green onions for the purple or yellow onion. The more delicate onion flavor pairs wonderfully with the cool cucumbers while providing a lovely pop of color.

For a richer dressing variation, add 1-2 tablespoons of mayonnaise to the sour cream base instead of lemon juice. This creates a slightly more indulgent texture while maintaining the salad's refreshing quality. The mayo adds a subtle richness that complements the cucumbers beautifully.

Greek yogurt makes an excellent substitute for sour cream if you're looking for extra protein or simply need to use what's in your refrigerator. When using Greek yogurt, omit the lemon juice as the yogurt provides sufficient tanginess on its own. The texture will be slightly different but equally delicious.

Serving Suggestions

This versatile cucumber salad shines as a cooling counterpoint to spicy main dishes like grilled chicken with blackening spice or zesty fish tacos. The creamy, herbal notes help balance heat while cleansing the palate between bites.

For a complete summer meal, pair with grilled burgers or sausages and corn on the cob. The refreshing crunch of the cucumbers provides textural contrast to the heartier elements of the meal, creating a balanced plate that satisfies without feeling heavy.

Create a simple yet elegant light lunch by serving larger portions alongside crusty bread and a selection of cheeses. The salad's bright flavors complement the richness of cheese beautifully, making for a perfect warm-weather meal.

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Commonly Asked Questions

→ How long does cucumber salad stay fresh?

Once dressed, this cucumber salad stays fresh for 2-3 hours when refrigerated. For best results, add the dressing just before serving to maintain the crisp texture of the cucumbers.

→ Can I make cucumber salad ahead of time?

You can prepare the components ahead of time by slicing the cucumbers and onions and mixing the dressing separately. Store them in the refrigerator, then combine just before serving for the best texture and flavor.

→ Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works as a substitute for sour cream, though it will alter the flavor slightly. If using Greek yogurt, omit the lemon juice as the yogurt already provides tanginess.

→ What type of cucumbers work best?

Both English cucumbers and small pickling cucumbers work well. English cucumbers require no peeling and have fewer seeds, while small cucumbers offer a crunchier texture. Use approximately 1.5 pounds total of either variety.

→ How can I reduce the sharpness of the onions?

To reduce the sharpness of red onions, soak the sliced onions in cold water for about 10 minutes, then drain and pat dry before adding to the salad. Alternatively, substitute chives or green onions for a milder flavor.

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill for fresh. Use about 1 teaspoon of dried dill to replace the 1 tablespoon of fresh dill called for in the recipe, as dried herbs are more concentrated in flavor.