So, Let Me Tell You About This Creamy Cucumber Dill Salad...
Alright, picture this: it's a sticky summer evening, and everyone is grumpy, including the cat. The last thing you want is a hot stove making the kitchen feel like a sauna. That's when I pull out my bag of tricks, and Creamy Cucumber Dill Salad rides in to save the day. My aunt used to make this for every family BBQ, and as a kid, I was convinced it was some sort of adult magic (or maybe just the only reason I ever ate cucumbers without a fight). It's fresh, it's tangy, and honestly, it's just the sort of thing you can whip together when you're chatting with friends and accidentally forget how many cucumbers you've chopped. Happens to the best of us, right?
Why You'll Love This (and When I Make It)
I make this when I'm craving something crisp and light, but also a little bit indulgent. My family goes absolutely bonkers for this because it's got that creamy tang (and they claim it reminds them of picnics we never actually had, but whatever). Sometimes the cucumbers get a little wilty if you leave them out too long, but who has time to worry? If you want to impress your in-laws without breaking a sweat, this is the one. Also, on days when the fridge looks like a bad game of Tetris, this dish just works with whatever yogurt or dill you can scrounge up.
What You'll Need (With Some Honest Substitutions)
- 3-4 medium cucumbers, thinly sliced (English cucumbers are my favorite, but regular ones work—just scoop out the seeds if they're gigantic)
- ½ small red onion, thinly sliced (white onion in a pinch, though my neighbor swears by shallots—never tried that, but maybe you’re braver than me)
- ¾ cup sour cream (Greek yogurt is great if you’re feeling virtuous, or half mayo/half yogurt for that classic grandma taste)
- 2-3 tablespoons fresh dill, chopped (dried dill works if you’re desperate, but go easy—it's potent stuff)
- 1 tablespoon white vinegar (or apple cider vinegar, but then the flavor’s a bit sharper)
- 1 teaspoon sugar (I’ve skipped it when out of sugar, and honestly, it’s still decent)
- Salt and pepper, to taste (I like lots... but you do you)
- Optional: a clove of garlic, minced (I add this if I'm feeling fancy or trying to ward off vampires)
How I Throw It Together (With The Occasional Mishap)
- Slice your cucumbers as thin as you can manage; if you have a mandoline, great, but if not, a sharp knife and a bit of patience will do. (Honestly, I sometimes just hack them into wonky rounds, and no one seems to mind.)
- Toss the cucumber slices with a little salt in a colander. Let them sit for about 15 minutes to draw out the water. This step makes it less watery later, but if you forget, don't stress. I forget about half the time.
- Meanwhile, in a big bowl, mix together the sour cream, vinegar, sugar, dill, and a good amount of black pepper. Give it a taste. This is where I usually sneak a spoonful—sometimes I add more dill or a pinch of sugar here.
- Pat the cucumbers dry (or just shake them off if you’re in a hurry) and toss them into the bowl with the onions. Add the creamy dressing and mix until everything’s coated. If it looks a bit weird right now, that’s normal. Trust the process.
- Let it sit in the fridge for at least 30 minutes, but longer is better. This is when the flavors really start to get cozy with each other. I think it tastes even better the next day (if you can wait that long).
Notes From My Kitchen (i.e., Lessons Learned The Hard Way)
- If you use regular cucumbers and don’t scoop out the seeds, it can get soupy. Not the end of the world, but a bit messier.
- I once added double garlic by mistake—let’s just say, not recommended unless you love garlic more than your social life.
- Fresh dill is lovely, but you can totally cheat with dried. Just use less, or it’ll taste like a dill pickle exploded in your bowl.
Some Variations I’ve Tried (Plus One Fail)
- Added a handful of chopped fresh mint—actually really refreshing.
- Used labneh instead of sour cream once. It was super tangy, but honestly, I liked it!
- Tried tossing in cherry tomatoes; not my favorite. Made it a bit too watery for my taste, but maybe you’ll love it.
What If You Don’t Have The Right Gear?
Look, mandolines are great for super-thin slices, but if you don’t have one, just slice carefully with a knife. Or, in a pinch, I’ve used a veggie peeler, though the slices get a bit floppy. It all ends up in the same bowl, trust me.
How To Store This (But It Never Lasts That Long)
Pop any leftovers (if, by some miracle, there are any) in an airtight container in the fridge. It’ll keep for up to two days, but honestly, in my house, it never lasts more than a day! The flavor deepens overnight, though the cucumbers might get a tad softer. Still good for sneaky midnight snacking.
How I Like To Serve It
We usually have this with grilled chicken or burgers at a cookout, but I’ve also heaped it onto rye bread for a quick lunch. My cousin dips potato chips into it—sounds weird, tastes amazing. I won’t judge if you eat it straight from the bowl, either.
A Few Pro Tips (aka, Stuff I’ve Messed Up So You Don’t Have To)
- Don’t skip salting the cucumbers if you want it less watery—believe me, I tried skipping it once and ended up with cucumber soup (not recommended).
- Actually, I find that mixing with your hands gives you better control over not squishing the cucumbers too much, but if you don’t like messy fingers, use a big spoon.
- Let it chill! Rushing this step just means the flavors don’t have time to get to know each other. I once served it straight away and, well, it was just okay.
FAQ: The Real Questions Folks Have Asked Me
- Can I make this dairy-free? Sure thing—use coconut yogurt or any plain plant-based yogurt. Just watch the tanginess.
- Do I need to peel the cucumbers? Not really; I like the color and crunch. But if the skins are tough, go ahead and peel ‘em.
- What’s the best dill to use? Fresh dill’s my go-to if I can get it, but dried will do in a pinch. Just a little though!
- Do the onions get too strong? Sometimes, yeah. You can soak the sliced onions in cold water for 10 min to take the bite out. Or just use less.
- What can I serve this with? Oh—basically anything. Try it with smoked salmon, or see grilled chicken recipes for ideas. I also love it alongside a simple batch of crispy oven fries.
- Can I make it ahead? Yep, and I think it tastes better the next day. Just know the cucumbers will soften up.
Quick Digression—Because Why Not?
One time, I brought this salad to a potluck and someone thought it was tzatziki. Close, but not quite! Maybe next time I’ll just bring both. Also, if you’re looking for a bigger spread, check out these summer salad ideas—so many good ones, it’s easy to fall down that recipe rabbit hole.
Ingredients
- 2 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
-
1In a large bowl, combine the sliced cucumbers and red onion.
-
2In a separate small bowl, whisk together the sour cream, fresh dill, white vinegar, sugar, salt, and black pepper until smooth.
-
3Pour the creamy dressing over the cucumber and onion mixture.
-
4Toss gently to coat all the vegetables evenly with the dressing.
-
5Refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!