Some dishes have a way of bringing instant comfort with just one bite—and this creamy cucumber salad is one of them. Cool, crisp cucumbers wrapped in a velvety dressing, kissed with a hint of dill and a tangy kick of vinegar, come together to create a dish that feels like sunshine in a bowl.
It’s the kind of recipe that reminds you how simple ingredients can become something extraordinary. Whether you’re gathering with friends or just treating yourself to a little freshness, this salad adds a touch of brightness to any meal. Make it once, and you’ll be hooked on its effortless charm.
Why You’ll Love This Recipe
- Quick and easy: Comes together in just minutes, no fancy tools required.
- Cool and refreshing: The perfect balance of creamy and tangy.
- Make-ahead friendly: Tastes even better after chilling.
- Light and wholesome: A lighter twist with reduced-fat sour cream.
Creamy Cucumber Salad Recipe
- Prep Time: 15 minutes
- Chill Time: 1 hour (minimum)
- Serves: 6–8
Equipment Needed:
- Sharp knife or mandoline
- Two mixing bowls
- Whisk
- Large spoon or spatula
- Airtight container (if storing)
Ingredients Breakdown
- 3 pounds cucumbers, peeled – The star of the dish! Crunchy, hydrating, and the perfect vessel for soaking up flavor.
- 1 small onion (red or yellow) – Adds a sharp contrast and a nice bite to balance the creamy dressing.
- 18 oz light sour cream – Gives the salad its rich creaminess without being too heavy.
- 3/4 cup white distilled vinegar – Adds brightness and cuts through the creaminess with a zippy tang.
- 1 tablespoon sugar – Just enough sweetness to balance the acidity.
- 2 teaspoons fresh dill, chopped – Brings a fresh, herbal note that makes the whole dish sing.
- Salt and pepper, to taste – Optional, but great for enhancing the overall flavor.
Instructions
- Prep the veggies: Slice the peeled cucumbers thinly using a sharp knife or mandoline. Finely chop the onion.
- Mix the dressing: In a separate bowl, whisk together the sour cream, vinegar, sugar, and chopped dill. Add salt and pepper if you’d like.
- Combine: Add the cucumbers and onion to a large bowl. Pour the dressing over and mix well to coat everything evenly.
- Chill: Cover the bowl (or transfer to an airtight container) and refrigerate for at least 1 hour before serving—longer is even better!
Variations to Try
- Add sliced radishes for a peppery crunch.
- Swap in Greek yogurt for a protein boost.
- Use apple cider vinegar for a softer tang and added depth.
- Top with crumbled feta for a Mediterranean flair.
Storing Leftovers and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The salad may release some liquid over time—just give it a quick stir before serving. No reheating needed; it’s best served chilled!
Serving Suggestions
- Serve alongside grilled meats like chicken, pork chops, or sausages.
- Pair it with hearty sandwiches or wraps.
- Makes a cooling counterpoint to spicy dishes.
- Perfect addition to any picnic or potluck spread.
Pro Tips
- Salt your cucumbers first and let them sit in a colander for 15–20 minutes to draw out excess moisture. Pat dry before mixing—this keeps the salad from getting watery.
- Chill the bowl before mixing to keep everything crisp and fresh.
- Use a mandoline for super even, paper-thin cucumber slices that absorb the dressing beautifully.
- Make it a day ahead to let the flavors meld fully—it tastes even better the next day.
Final Thoughts
This creamy cucumber salad is more than just a side dish—it’s a cooling companion to your favorite meals. It’s simple but packed with flavor, and with just a little prep, it delivers big rewards. The balance of tang, crunch, and creaminess makes it irresistible. Make it once, and you’ll understand why it has a permanent spot in so many recipe boxes. Give it a try and make it your own!
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Creamy Cucumber Salad
This cool and creamy cucumber salad is just the thing for a hot summer evening—refreshing, light, and oh-so-satisfying!
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 3 lbs peeled cucumbers
- 1 small onion
- 18 oz light sour cream
- 3/4 cup white distilled vinegar
- 1 tbsp sugar
- 2 tsp chopped fresh dill
- Salt and pepper (optional)
Instructions
- Prep the veggies: Slice the peeled cucumbers thinly using a sharp knife or mandoline. Finely chop the onion.
- Mix the dressing: In a separate bowl, whisk together the sour cream, vinegar, sugar, and chopped dill. Add salt and pepper if you’d like.
- Combine: Add the cucumbers and onion to a large bowl. Pour the dressing over and mix well to coat everything evenly.
- Chill: Cover the bowl (or transfer to an airtight container) and refrigerate for at least 1 hour before serving—longer is even better!
- Prep Time: 15 minutes
- Chill Time: 1 hour
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