Name: Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large cucumbers, thinly sliced (peeled or unpeeled); 1/4 small red onion, thinly sliced (optional); 1/2 cup sour cream (or Greek yogurt); 1 tbsp mayonnaise (optional); 1 tbsp white vinegar or apple cider vinegar; 1–2 tsp sugar, to taste; 1 tbsp chopped fresh dill (or 1 tsp dried dill); Salt, to taste; Black pepper, to taste

I love making this creamy cucumber salad when I want something cool, crisp, and refreshing. Thinly sliced cucumbers are lightly salted, then tossed in a tangy sour cream and dill dressing that tastes fresh and comforting at the same time. It’s a simple side dish that pairs beautifully with grilled meats, sandwiches, or even as a light snack on a warm day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers, thinly sliced (peeled or unpeeled)

1/4 small red onion, thinly sliced (optional)

1 tbsp mayonnaise (optional, for extra creaminess)

1 tbsp white vinegar or apple cider vinegar

1/2 cup sour cream (or Greek yogurt for a lighter version)

1–2 tsp sugar, to taste

1 tbsp chopped fresh dill (or 1 tsp dried)

Salt and black pepper, to taste

Directions

Prep the cucumbers:
I place the cucumber slices in a colander, sprinkle them lightly with salt, and let them sit for 15–20 minutes to draw out excess water. Then I pat them dry with paper towels to prevent the salad from becoming watery.

Make the dressing:
In a bowl, I mix the sour cream, mayonnaise (if I’m using it), vinegar, sugar, dill, salt, and pepper until smooth and well combined.

Combine:
I add the cucumbers and red onions (if using) to the dressing and toss everything until evenly coated.

Chill and serve:
I refrigerate the salad for 15–30 minutes before serving to allow the flavors to develop fully.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Resting Time: 15–30 minutes

Total Time: Approximately 30–45 minutes

Variations

I sometimes add sliced radishes or thinly sliced celery for extra crunch. When I want a tangier flavor, I squeeze in a little fresh lemon juice or add extra vinegar. If I prefer a lighter version, I use Greek yogurt instead of sour cream. For a slightly sweeter twist, I adjust the sugar to my liking.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 1–2 days. Since cucumbers naturally release water over time, I give the salad a gentle stir before serving again. I find this salad is best enjoyed fresh, and I do not recommend reheating it because it is meant to be served cold.

FAQs

Can I make this salad ahead of time?

I can prepare it a few hours in advance and keep it refrigerated. I prefer serving it the same day for the best texture and flavor.

Do I have to salt the cucumbers first?

I like salting them because it removes excess moisture and keeps the dressing creamy instead of watery, but I can skip this step if I’m short on time.

Can I use dried dill instead of fresh?

Yes, I can substitute dried dill. I usually use about 1 teaspoon of dried dill in place of fresh.

What can I serve with cucumber salad?

I enjoy serving it alongside grilled chicken, burgers, roasted meats, or even simple sandwiches. It adds a cool and refreshing contrast to hearty dishes.

Can I make this dairy-free?

I can experiment with dairy-free yogurt or sour cream alternatives if I want a dairy-free version, adjusting the seasoning to taste.

Conclusion

I find this cucumber salad to be a simple yet flavorful dish that I can prepare with minimal effort. The creamy dill dressing and crisp cucumbers create a refreshing side that works for nearly any occasion. Whenever I need a quick, cool, and satisfying addition to my meal, I always come back to this reliable recipe.

📖 Recipe:

Cucumber Salad

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Author: Sophia
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A cool, crisp, and refreshing creamy cucumber salad made with thinly sliced cucumbers tossed in a tangy sour cream and dill dressing. This simple side dish is perfect for warm days and pairs beautifully with grilled meats, sandwiches, or light lunches.

Ingredients

2 large cucumbers, thinly sliced (peeled or unpeeled)

1/4 small red onion, thinly sliced (optional)

1/2 cup sour cream (or Greek yogurt)

1 tbsp mayonnaise (optional)

1 tbsp white vinegar or apple cider vinegar

1–2 tsp sugar, to taste

1 tbsp chopped fresh dill (or 1 tsp dried dill)

Salt, to taste

Black pepper, to taste

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Instructions

Place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
In a mixing bowl, combine sour cream, mayonnaise (if using), vinegar, sugar, dill, salt, and black pepper. Mix until smooth.
Add the cucumbers and red onions (if using) to the dressing and toss until evenly coated.
Refrigerate for 15–30 minutes before serving to allow the flavors to develop.
Stir gently before serving and serve chilled.