A crisp and refreshing salad made with crunchy cucumbers, a creamy tangy dressing, and the bright flavor of fresh dill. This classic dish is perfect for summer gatherings, barbecues, or as a cool side dish for any meal.

Why You’ll Love This Recipe

Easy to prepare with minimal ingredients
Perfect make-ahead side dish
Cool, creamy, and refreshing—ideal for warm weather
Pairs well with grilled meats, sandwiches, and picnic favorites
Customizable with herbs and vegetables to suit your taste

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cucumbers (English or Persian)
Red or white onion, thinly sliced (optional)
Sour cream
Mayonnaise
Fresh dill, chopped
White or red wine vinegar
Granulated sugar (optional)
Salt and pepper
Garlic powder (optional)

directions

Thinly slice cucumbers and onion. For a crisper salad, sprinkle cucumbers with salt and let them sit in a colander for 15 to 30 minutes, then drain or pat dry.
In a bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper to make the dressing.
Add cucumbers and onion to the dressing and toss gently to coat.
Cover and refrigerate for at least 1 hour to let the flavors meld and the salad chill.
Stir before serving and adjust seasoning if needed.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Chill time: 1 to 2 hours
Total time: Approximately 1 hour 20 minutes

Variations

Use plain Greek yogurt instead of sour cream for a tangy twist
Add crumbled feta cheese for a salty touch
Mix in cherry tomatoes, radishes, or avocado for added color and flavor
Try fresh herbs like parsley, mint, or chives in place of or alongside dill
Include a dash of lemon juice for extra brightness

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving to redistribute the dressing.
This salad is best served cold; reheating is not recommended.
If the salad becomes watery, drain the excess liquid and refresh with a small spoonful of sour cream or mayonnaise if desired.

FAQs

What kind of cucumbers should I use?

English or Persian cucumbers are best because they have thin skin and fewer seeds, which makes for a crisper, less watery salad.

Do I need to peel the cucumbers?

Peeling is optional. If using English or Persian cucumbers, the skin is tender and can be left on.

Why salt the cucumbers beforehand?

Salting and draining the cucumbers helps remove excess moisture and keeps the salad from becoming too watery.

Can I make this salad ahead of time?

Yes, it’s actually better when made ahead. Prepare a few hours in advance and refrigerate to let the flavors blend.

Is there a substitute for dill?

Fresh dill is traditional, but you can substitute with parsley, chives, or mint for a different flavor profile.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute and adds a slight tang while lowering the fat content.

How do I keep the salad from getting watery?

Draining the cucumbers after salting helps. Also, store it in the fridge and stir before serving to remove any accumulated liquid.

How long does it last in the fridge?

This salad can be stored for up to 3 days, though the texture is best within the first 24–48 hours.

Can I add other vegetables?

Absolutely. Try adding sliced cherry tomatoes, radishes, or even diced bell peppers for color and crunch.

Is this salad suitable for a picnic?

Yes, just keep it chilled in a cooler until ready to serve to maintain freshness and food safety.

Conclusion

Creamy Cucumber Dill Salad is a quick and flavorful side dish that brings together crisp vegetables and a rich, herby dressing. It’s a go-to recipe for summer meals, potlucks, and barbecues, offering cool contrast to hot dishes and easy customization. Whether served alongside grilled meats or enjoyed on its own, this salad is sure to become a seasonal favorite.