Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups cucumbers, thinly sliced; 1 cup red onion, thinly sliced; ½ cup sour cream (or Greek yogurt); 1 tbsp white vinegar; 2 tbsp fresh dill, chopped; 1 tsp granulated sugar (optional); ½ tsp salt; ¼ tsp garlic powder

There’s something undeniably nostalgic about a good cucumber salad. It brings back memories of family barbecues, summer picnics under shady trees, and those lazy weekend lunches when you just want something light, crisp, and creamy to balance out the grilled chicken or smoky kabobs. Creamy Cucumber Salad is that dish—the one you reach for when the heat’s cranked up and all you crave is something refreshing, tangy, and a little bit indulgent without being heavy.

This version of Creamy Cucumber Salad is a timeless favorite, especially inspired by the delightful one from Lemon Tree Dwelling. It’s made with thinly sliced cucumbers, sharp red onions, and a generous helping of fresh dill all tossed together in a dreamy sour cream dressing that’s got just the right touch of tang and sweetness. The result is a cool, crunchy, herb-packed side dish that goes with just about everything.

What makes this recipe extra special is how quickly it comes together. In just 15 minutes, with a few everyday ingredients, you can whip up a bowl that tastes like it came from a cozy farmhouse kitchen. Plus, it’s highly customizable, so you can play with the flavors or add your own twist based on what you have on hand.

This salad has quickly become a go-to in my house, especially during the warmer months. I love serving it with grilled turkey burgers, lemon herb chicken, or even just a slice of warm pita and hummus. It’s the kind of dish that feels familiar yet fresh every time you make it. And trust me—once you taste the creaminess paired with the crisp cucumber and zesty dill, you’ll find yourself making it again and again.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this Creamy Cucumber Salad, and once you’ve made it, you’ll understand why it’s such a staple:

Quick and easy: You only need about 15 minutes from start to finish, making this a perfect last-minute side.
Made with pantry staples: Most of the ingredients are items you probably already have in your kitchen.
Light and refreshing: Thanks to the water-rich cucumbers and the creamy dressing, it feels hydrating and satisfying without being heavy.
Crowd-pleaser: Its familiar, comforting flavor makes it a hit with kids and adults alike.
Perfect for pairing: Whether you’re serving grilled meats, roasted vegetables, or a potluck spread, this salad complements just about anything.
Customizable: You can tweak the herbs, swap the sour cream for Greek yogurt, or even toss in extra veggies to make it your own.

The texture is where this salad truly shines. The cucumbers stay crisp, while the red onions add a bit of bite and the dressing coats everything in a creamy, herby, slightly tangy layer that’s just downright craveable. Plus, it only gets better as it sits, which makes it ideal for meal prep or planning ahead.

Health Benefits

Creamy doesn’t always mean unhealthy, and this cucumber salad is proof. While indulgent in flavor, it offers a range of health benefits that make it a wholesome addition to your menu.

Hydrating: Cucumbers are over 95% water, so they help keep you hydrated, especially in hot weather.
Low in calories: With fewer than 50 calories per serving, this dish fits easily into calorie-conscious meal plans.
High in antioxidants: Cucumbers and red onions contain antioxidants, which help combat inflammation and oxidative stress.
Supports digestion: Dill is traditionally known for aiding digestion, and the fiber from cucumbers helps keep things moving.
Rich in probiotics (if using Greek yogurt): Swapping sour cream for plain Greek yogurt can give the salad a gut-friendly boost thanks to natural probiotics.

Even with the creamy dressing, this salad remains light and refreshing—a testament to how delicious healthy eating can be when you strike the right balance.

Preparation Time, Servings, and Nutritional Information

Total Preparation Time: 15 minutes
Servings: 8
Calories per Serving: 49
Macronutrients:
- Protein: 1 g
- Carbohydrates: 6 g
- Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 8 mg
- Sodium: 138 mg
- Fiber: 1 g
- Sugar: 3 g

Ingredients List

Here’s everything you’ll need to make this creamy cucumber salad:

3 cups cucumbers, thinly sliced (English or Persian cucumbers are ideal for fewer seeds and more crunch)
1 cup red onion, thinly sliced (adds color and a pleasant sharpness)
½ cup sour cream (substitute with plain Greek yogurt for a lighter, tangier version)
1 tablespoon white vinegar (can also use golden balsamic or white wine vinegar)
2 tablespoons fresh dill, finely chopped (fresh is key for that herbaceous flavor)
1 teaspoon granulated sugar (optional, but balances the tanginess beautifully)
½ teaspoon salt (enhances all the other flavors)
¼ teaspoon garlic powder (adds a subtle, savory depth)

Feel free to mix and match based on what you have, but these ingredients create a classic, foolproof version.

Step-By-Step Cooking Instructions

1. Prep the vegetables
Start by washing your cucumbers and red onion. Thinly slice the cucumbers using a sharp knife or mandoline for consistent thickness. Slice the red onion as thinly as possible so it blends smoothly into the salad without overpowering the cucumbers.
Pat the cucumber slices dry with paper towels to prevent the dressing from becoming watery.

2. Make the creamy dressing
In a medium-sized mixing bowl, combine the sour cream, vinegar, chopped dill, sugar, salt, and garlic powder.
Whisk everything together until the dressing is smooth and well blended. Taste and adjust the seasoning as needed—some may prefer a little more tang or sweetness.

3. Combine the vegetables and dressing
Add the sliced cucumbers and red onion to the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated in the creamy mixture.
Try not to overmix to keep the cucumbers from breaking down.

4. Chill before serving (optional)
For best results, let the salad rest in the fridge for at least 30 minutes. This allows the flavors to meld and gives the cucumbers time to absorb the dressing.

5. Garnish and serve
Right before serving, sprinkle a bit of extra dill or a crack of black pepper over the top for freshness and presentation.

How to Serve

Serve as a refreshing side to grilled chicken, turkey burgers, or halal lamb skewers.
Add to a mezze platter alongside hummus, olives, and pita for a Mediterranean twist.
Spoon onto a plate of roasted potatoes or rice pilaf to add brightness.
Use as a topping for a sandwich or wrap to introduce a creamy crunch.

Pairing Suggestions

This salad pairs wonderfully with a variety of dishes. Here are a few favorite combinations:

Main Dishes: Grilled kebabs, roast chicken, or baked fish with lemon and herbs.
Side Dishes: Couscous, potato wedges, or a tomato and chickpea salad.
Drinks: Mint lemonade, cucumber-infused water, or a cold sparkling juice for a cooling finish.

Storage, Freezing & Reheating Instructions

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first 24 hours while the cucumbers are still crisp.
Freezing: Unfortunately, this salad doesn’t freeze well due to the high water content of the cucumbers and the dairy-based dressing.
Reheating: No reheating needed—just give it a quick toss before serving cold.

If making ahead, consider storing the sliced vegetables and the dressing separately, then mix just before serving to preserve the texture.

Common Mistakes to Avoid

Not draining cucumbers: Skipping this step can lead to a watery salad. Always pat them dry after slicing.
Overpowering with onion: Red onion is strong, so make sure it’s sliced thinly and used in moderation.
Using dried dill: While it works in a pinch, fresh dill makes a big difference in flavor.
Overmixing: Stirring too vigorously can break down the cucumbers and turn the salad mushy.
Skipping the rest time: Letting the salad chill allows the flavors to develop fully.

Pro Tips

Use a mandoline for perfectly thin, even cucumber slices.
Salt the cucumbers lightly and let them sit for 10 minutes before patting dry to draw out extra moisture.
Add a squeeze of lemon or a few drops of lemon zest to brighten the flavor.
Double the dressing and store some separately to stir in before serving if the cucumbers release too much liquid.
Add a protein like grilled chicken, chickpeas, or hard-boiled eggs to turn this into a full meal.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
Yes, but for best texture, combine the dressing and vegetables shortly before serving.

Can I substitute the sour cream?
Absolutely. Plain Greek yogurt is a great substitute and makes the salad a bit lighter.

What kind of cucumbers work best?
English or Persian cucumbers are ideal. They’re sweeter, have thinner skin, and contain fewer seeds.

Can I use dried dill instead of fresh?
Yes, but use about 1 teaspoon dried dill in place of 2 tablespoons fresh. Fresh is still highly recommended for best flavor.

Is the sugar necessary?
Not necessarily. It adds a mild sweetness that balances the vinegar, but you can leave it out if preferred.

How long does this salad last in the fridge?
Up to 3 days, but it’s best within the first day for optimal crunch and freshness.

Can I add other vegetables?
Definitely. Tomatoes, bell peppers, or even thinly sliced radishes are great additions.

Is this salad gluten-free?
Yes, as long as none of the added ingredients (like vinegar) have hidden gluten, which is rare.

Can I make it vegan?
Yes! Use a plant-based sour cream or plain vegan yogurt as the base.

How do I prevent the salad from becoming watery?
Dry the cucumbers well and store the components separately if prepping in advance.

Conclusion & Call to Action

Creamy Cucumber Salad is one of those dishes that manages to be simple, satisfying, and just a little bit nostalgic all at once. With its crisp texture, creamy tang, and fresh dill punch, it delivers bold flavor with minimal effort. Whether you’re serving it at a summer picnic, alongside grilled meats, or just as a snack straight from the fridge, it’s bound to become a regular in your rotation.

I’d love to hear how your salad turns out! If you give this recipe a try, don’t forget to snap a photo and tag me. Share your twist—did you add avocado? Swap the dill for mint? I’m always excited to see your creations.

Now grab those cucumbers and get chopping—your new favorite side dish awaits.