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Creamy Cucumber Dill Salad: Best Easy Summer Side

creamy cucumber dill salad - featured image

This creamy cucumber dill salad is the perfect summer side dish—crisp, refreshing, and made with simple ingredients. A quick salting step ensures it stays crunchy, not watery.

Ingredients

Scale
  • 2 large English cucumbers (about 1.5 pounds total)
  • 1 teaspoon kosher salt, plus more for salting
  • ½ cup sour cream
  • ¼ cup plain Greek yogurt
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1 small garlic clove, minced
  • ½ teaspoon freshly ground black pepper
  • ¼ cup red onion, thinly sliced (optional)
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Wash and slice the cucumbers into thin rounds, about ⅛-inch thick.
  2. Place cucumber slices in a large bowl, sprinkle with 1 teaspoon kosher salt, and toss. Let sit for 10 minutes at room temperature.
  3. Transfer salted cucumbers to a colander and drain for a few minutes. Do not rinse. Pat dry with a clean kitchen towel or paper towels.
  4. In a small bowl, whisk together sour cream, Greek yogurt, fresh dill, lemon juice, white wine vinegar, minced garlic, and black pepper until smooth.
  5. Add dried cucumber slices to a clean mixing bowl. Pour dressing over and gently fold with a rubber spatula until evenly coated. Fold in red onion if using.
  6. Cover and refrigerate for at least 15 minutes to let flavors meld.
  7. Just before serving, stir gently, transfer to a serving bowl, and garnish with fresh chives and extra dill if desired.

Notes

Salting the cucumbers is essential to prevent a watery salad. Pat them thoroughly dry after salting. For best results, let the salad rest in the fridge for at least 15 minutes before serving. If making ahead, keep dressing separate and combine just before serving.

Nutrition

Keywords: creamy cucumber dill salad, easy summer side, cucumber salad, dill salad, no-cook recipe