Creamy Cucumber Salad Recipe with Dill and Sour Cream

Creamy cucumber salad is a simple, refreshing side perfect for barbecues and picnics. Thinly sliced cucumbers and red onion are tossed in a tangy sour-cream dressing for a cool, bright accompaniment to grilled meats or seafood.

I love when warmer weather brings an abundance of fresh produce. Our meals shift from casseroles and roasts to lighter, quicker dishes, and this creamy cucumber salad is one I turn to all season long. It’s effortless to prepare and comes together in minutes, making it ideal for casual dinners, backyard barbecues, or potlucks.

The dressing is a simple mix of sour cream, lemon juice, a touch of sugar, dried dill, and salt. Thin slices of cucumber and red onion are gently tossed with the dressing, then allowed to rest briefly so the flavors meld. The result is cool, creamy, and slightly tangy with just enough sweetness to balance the acidity.

Ingredients

To make this salad you’ll need:

• Sour cream – or substitute plain Greek yogurt for a lighter option.
• Lemon juice – fresh or bottled works fine.
• Dried dill – provides classic cucumber flavor.
• Sugar – a small amount to balance acidity.
• Salt – to season and help draw a bit of moisture from the cucumber.
• Cucumber – one large, thinly sliced.
• Red onion – thinly sliced; adjust amount to taste.

How to Make

This salad is quick and straightforward:

• Whisk together 1/2 cup sour cream, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/2 teaspoon dried dill, and 1/2 teaspoon salt until smooth.
• Thinly slice the cucumber and 1/4–1/2 red onion and place them in a bowl.
• Pour the dressing over the vegetables and toss gently to coat evenly.
• Let the salad sit for about 10 minutes to allow flavors to meld, stir once more, then serve.

Storage

You can store leftovers in an airtight container in the refrigerator, but this salad is best eaten the day it’s made. The salt draws moisture from the cucumber over time, which can make the salad watery if refrigerated for too long.

Using Fresh Dill

Fresh dill works well if you prefer it. Fresh herbs are less concentrated than dried, so use about 1 1/2 to 2 tablespoons of fresh dill to achieve the same flavor intensity.

Tips and Variations

• Peel or leave the cucumber skin on based on your preference; English cucumbers with thinner skin work well unpeeled.
• Swap Greek yogurt for sour cream to reduce fat and add tang.
• Use white or sweet onion instead of red if you prefer a milder onion flavor.
• Add halved cherry tomatoes or fresh herbs like chopped parsley for variety.
• Scale the recipe up to feed a crowd—double or triple as needed.

Recipe Summary

Ingredients (Measures)

• 1/2 cup sour cream
• 2 tbsp lemon juice
• 1/2 tsp dried dill (or 1 1/2–2 tbsp fresh dill)
• 1 tsp sugar
• 1/2 tsp salt
• 1 large cucumber, thinly sliced
• 1/4–1/2 red onion, thinly sliced

Instructions

1. In a small bowl, whisk sour cream, lemon juice, sugar, dill, and salt until smooth.
2. Combine the sliced cucumber and onion in a separate bowl and toss to mix.
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Let the salad rest for 10 minutes, stir, and serve.

Notes

• Peeling the cucumber is optional and based on texture preference.
• Customize by substituting Greek yogurt, changing the onion type, or adding cherry tomatoes.
• Works well doubled or tripled for larger gatherings.

Nutrition (Approximate)

Per serving: ~74 kcal; 5 g carbohydrates; 1 g protein; 6 g fat.

Enjoy this creamy cucumber salad as a cool, easy side all summer long.