This cool and creamy Cucumber Salad is a refreshing side dish that’s perfect for summer gatherings, weeknight dinners, or anytime you’re craving something crisp and tangy. Made with thinly sliced cucumbers, red onion, and a creamy dill dressing, this easy salad comes together in minutes and you get a lovely side salad with minimal effort.
Creamy Cucumber Salad
When the weather heats up, there’s nothing like a tangy, cold cucumber salad! This version uses a creamy dill dressing that’s light but flavorful, and it comes together in just a few minutes.
This easy salad pairs nicely with my Easy Baked Pork Tenderloin and these yummy Slow Cooker Garlic Butter Steak Bites.
Why We Love This Dill Cucumber Salad
• Refreshing – It is a cool, crisp summer salad.
• Quick – Easy to make in 15 minutes.
• Flavorful – Creamy and tangy with fresh dill and garlic.
• Perfect Side Dish – Bring to showers, BBQs, picnics, or potlucks.
• GF As-Is – Naturally gluten-free and vegetarian.
This salad always makes me think of bridal showers and afternoon tea for some reason. Then I'm out here in the backyard eating it from a paper bowl, so it goes for any occasion I guess!
It's nice to have something lighter and healthier to eat when you're at parties that have lots of high-calorie goodies.
Ingredients in Cucumber Salad
Here's what you’ll need to make this recipe:
- English Cucumbers – No need to peel. Thinly sliced for a tender, crisp bite. Regular cucumbers work, too (see recipe notes).
- Red Onion – Adds sharp flavor and a pop of color.
- Sour Cream – Creates a rich, creamy base for the dressing.
- Red Wine Vinegar – Adds a tangy bite that balances the richness.
- Sugar – Just enough to mellow the vinegar.
- Fresh Dill – The classic herb pairing for cucumber salad.
- Garlic – For extra punch and depth of flavor.
- Kosher Salt & Black Pepper – Essential seasoning.
A Few Recipe Variations
• Try Yogurt – Use Greek yogurt for a tangier dressing.
• More Herbs – Add chopped fresh mint, scallions or chives.
• Vinegars – Use apple cider vinegar or white vinegar instead of red wine vinegar.
• More Veggies – Add sliced radishes or cherry tomatoes for more crunch and color.
How to Make the Best Cucumber Salad
Prep the Veggies
• Slice the cucumbers into thin rounds (No need to peel English variety). Thinly slice the red onion, chop the dill, and measure out the remaining ingredients (If using regular cucumbers, see Notes below for prep tips.).
• Add the cucumbers and red onion to a medium bowl. Set aside.
If Using Regular Cucumbers
• Peel and thinly slice.
• Salt and drain in a sieve to remove excess water.
• Adjust salt in the dressing to taste, since the cucumbers are already salted.
Make the Dressing
• In a separate bowl, whisk together the sour cream, red wine vinegar, sugar, dill, pressed garlic, salt, and pepper.
(If you salted the cucumbers in advance, wait to add additional salt until after tasting the finished salad).
• Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
Assemble the Salad
• Pour the dressing over the cucumbers and onions. Toss to coat everything evenly.
• Taste the salad and make any final seasoning adjustments.
Serve
• Serve immediately for the best texture, as cucumbers will release liquid as they sit.
• It’s okay to chill for a short time first—just give it a good stir before serving.
More recipes for Light & Healthy Summer Salads
Watermelon Feta Salad
Blueberry Spinach Salad
Mediterranean Chickpea Salad
Beet Salad with Goat Cheese and Orange Vinaigrette
Storage
For best results, enjoy the salad the same day. But you can store it in an airtight container in the refrigerator for up to 1 day. Stir before serving, as the cucumbers release liquid over time.
If you make this Sour Cream Cucumber Salad recipe, let me know. Just leave a comment below with a star rating. I'd love to hear from you!
This easy Cucumber Salad is cool, creamy, and full of fresh flavor! Made with cucumbers, red onion, and a tangy sour cream dill dressing, it’s the perfect refreshing side dish for summer meals, potlucks, and barbecues. Ready in minutes!
- 2 large English Cucumbers, thinly sliced
- ¼ Red Onion, thinly sliced
- ¾ cup Sour Cream
- 3 Tablespoons Red Wine Vinegar
- 1 ¼ teaspoons White Sugar
- 2 Tablespoons Chopped Fresh Dill
- 1 clove Garlic, pressed
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
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Slice the cucumbers into thin rounds, thinly slice the red onion, chop the dill, and measure out the remaining ingredients. (If using regular cucumbers, see Notes below for prep tips).
Add the cucumbers and red onion to a medium bowl. Set aside.
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In a separate bowl, add the sour cream, red wine vinegar, sugar, dill, pressed garlic, salt, and pepper.
If you salted the cucumbers in advance, wait to add additional salt until after tasting the finished salad.
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Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning if needed.
-
Pour the dressing over the cucumbers and onions. Toss to coat everything evenly.
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Taste the salad and make any final seasoning adjustments.
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Serve immediately for the best texture, as cucumbers will release liquid as they sit.
It’s okay to chill for a short time first, just give it a good stir before serving.
Regular Cucumbers:
If you’re using regular (common) cucumbers instead of English cucumbers:
- Peel and slice them thinly. I like using a mandolin for uniform slices.
- Place sliced cucumbers in a sieve set over a bowl. Sprinkle with salt and toss to coat evenly. Let them sit for a few minutes to draw out excess water. Even a small amount of moisture can dilute the creamy dressing.
- Discard liquid and proceed with the recipe. Consider leaving the added salt out of the dressing at first, taste the finished salad and adjust the salt if needed to avoid over-seasoning.
Storage
Cucumber Salad is best served fresh, but you can store it in an airtight container in the refrigerator for up to 1 day. Stir before serving, as the cucumbers may release liquid over time.
Approx. Nutrition based on 4 servings | Per serving size of 1 cup: 106 calories | 8g fat | 6g carbs | 2g protein
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