Easy Creamy Cucumber Salad with Dill (Ready in 10 Minutes)

This creamy cucumber salad with fresh dill and a tangy sour cream dressing is cool, crisp, and ready in 10 minutes. The perfect easy summer side dish.

If you love cucumber recipes, also try my Easy Pickled Cucumbers and Watermelon Cucumber Feta Salad - both are just as easy and perfect for summer.

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This creamy cucumber salad is one of those recipes I make every single summer without fail. Cucumbers, fresh dill, a simple sour cream dressing with a little vinegar and a touch of sweetness - it comes together in 10 minutes and goes with almost everything. It is cool, tangy, and exactly what you want on a hot day.

Italians love cucumbers dressed simply - sliced thin, salted, a splash of vinegar, a pour of olive oil. This version takes that same crisp, refreshing idea and makes it creamier and richer with sour cream and fresh dill. I serve it alongside grilled meat, bring it to potlucks, and keep a bowl of it in the refrigerator all summer long.

Why You'll Love This Recipe

• 10 minutes of prep - slice, whisk, toss. The refrigerator does the rest.
• Only 5 ingredients - sour cream, dill, vinegar, sugar, and cucumbers. Nothing complicated.
• Gets better as it chills - an hour in the refrigerator transforms this salad. The cucumbers absorb the dressing and everything tastes more cohesive and flavorful.
• Crowd-pleasing and versatile - it goes alongside almost anything: grilled chicken, burgers, fish, or a spread of summer sides.

Ingredient Notes

• English cucumbers - 1, sliced ¼-inch thick. I used a large one. If you find small ones, use two. English cucumbers have thin skin and small seeds, so no peeling or seeding is needed. If you use regular field cucumbers, peel them and scrape out the seeds with a spoon before slicing - they are more watery and bitter.
• Red onion - ⅓ cup, thinly sliced. Optional but adds a pleasant sharpness. I used red. You could use Sweet, Vidalia or White onion and it will be is milder. If you find it too sharp, soak the slices in cold water for 5 minutes, then drain before adding.
• Sour cream - ½ cup. The base of the dressing. Full-fat sour cream gives the richest, creamiest result. Plain whole-milk yogurt works as a lighter substitute with a slightly tangier flavor.
• Dill - If you use dry dill, you need 1 teaspoon. If you can get fresh, use ¼ cup, finely chopped. Fresh dill makes the flavor really stand out! But, you could use either one.
• Lemon - 2 tablespoons. You could use freshly squeezed lemon juice or white vinegar. Adds the tangy acidity that balances the creamy dressing. Apple cider vinegar works too for a slightly fruitier note.
• Granulated sugar - just ½ teaspoon. Barely there, but it rounds out the sharpness of the vinegar and keeps the dressing balanced. Do not skip it.
• Sea salt - season to taste. The cucumbers release moisture as the salad sits, which dilutes the salt, so always taste again right before serving.

How to Make Creamy Cucumber Salad

First thing to do is gather your ingredients together.

• Step 1: Wash the cucumbers and slice them ¼-inch thick. If using white onion, slice it thinly.
• Step 2: In a large bowl, whisk together the sour cream, dill, lemon juice, sugar, and ⅛ teaspoon salt until smooth.
• Step 3: Add the cucumbers and onion to the bowl and toss gently to coat everything in the dressing.

• Step 4: Cover and refrigerate for at least 1 hour before serving. The cucumbers will soften slightly and absorb the dressing as they chill.
• Step 5: Before serving, taste and adjust salt and pepper. Sprinkle with extra fresh dill if desired.

Expert Tips

• Salt and drain the cucumbers first (optional but worth it) - for a less watery salad, toss the sliced cucumbers with ½ teaspoon salt and let them sit in a colander for 15 to 20 minutes. Pat dry with paper towels before adding to the dressing. This draws out excess moisture so the dressing stays creamy and does not thin out as the salad sits.
• Do not skip the chill time - 1 hour in the refrigerator is the minimum. The cucumbers need time to absorb the dressing and the flavors need time to come together. Made the night before, it is even better.
• Drain before serving - even after salting, cucumbers release liquid as they sit. Pour off any pooled liquid at the bottom of the bowl and give it a good stir before bringing it to the table.
• Use fresh dill generously - this is not the place to be shy with herbs. A full ¼ cup of fresh dill is what makes this taste like something special rather than just cucumbers in cream.

Variations

• Add fresh herbs - fresh basil, flat-leaf parsley, or chives all work beautifully alongside or instead of the dill. A mix of herbs is wonderful.
• Add garlic - stir a small grated garlic clove into the dressing for a more savory, punchy flavor.
• Use yogurt instead of sour cream - plain Greek yogurt gives a sharper flavor and makes a tangier dressing, and you get a little extra protein.
• Make it dairy-free - use a good dairy-free sour cream or coconut yogurt and vegan mayo. The flavor is different but still works.
• Add cherry tomatoes - halved cherry tomatoes stirred in right before serving add color and sweetness. Add them last so they do not make the dressing watery.

What to Serve With

• Grilled chicken or fish - the cool, creamy salad is a perfect contrast to anything hot off the grill.
• Italian Chicken Cutlets - serve alongside for a simple, satisfying dinner.
• Burgers and sandwiches - creamy cucumber salad is a natural replacement for coleslaw at any cookout or summer gathering.
• Easy Pickled Cucumbers - if you love cucumbers as much as I do, keep both in the refrigerator. They are completely different and both disappear fast.
• Watermelon Cucumber Feta Salad - serve both for a full summer spread with cucumber front and center.

Storing

• Refrigerator - store covered for up to 2 to 3 days. The cucumbers will continue to release liquid as they sit. Drain any pooled liquid and stir well before serving.
• The first day is best - the salad is at its peak on the day it is made or the next morning. After day two, the cucumbers begin to soften significantly.
• Do not freeze - the dairy dressing and cucumbers do not hold up to freezing.

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5 from 5 vote

Creamy Cucumber Salad with Dill

This creamy cucumber salad with fresh dill and a tangy sour cream dressing is cool, crisp, and ready in 10 minutes. The perfect easy summer side dish.

Prep Time5 minutes mins

Chill in refrigerator20 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: cucumber salad, vegetarian

Servings: 4 servings

Calories: 65kcal

Author: Lora

Equipment

• 1 Sharp Knife
• 1 Cutting Board
• 1 Mixing Bowl

Ingredients

• ½ cup sour cream
• 2 tablespoon lemon juice
• 1 teaspoon granulated sugar
• ½ teaspoon dried dill
• ½ teaspoon salt
• 1 large cucumber I used English
• ¼ red onion

Instructions

Make the Creamy Dill Dressing

• In a medium bowl, combine the sour cream, lemon juice, sugar, fresh dill, and salt. Stir until smooth and creamy. Set the dressing aside while you prep the vegetables so the flavors can come together.

Prep the Cucumbers and Onion

• Peel the cucumbers, if you like. You can also leave some of the peel on for extra color and crunch. Slice the cucumbers thinly, then thinly slice the red onion.

Toss the Salad

• Add the sliced cucumbers and red onion to a large mixing bowl. Pour the creamy dill dressing over the top and gently stir until everything is evenly coated.

Let It Sit

• Let the cucumber salad sit for 5 to 10 minutes before serving. This gives the cucumbers time to release a little juice and helps the dressing cling to every bite.

Serve

• Give the salad one more gentle stir, then serve chilled or right away. ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Sour cream: Sour cream gives this cucumber salad its creamy, tangy base. You can swap it with plain Greek yogurt for a lighter option. For a richer dressing, stir in a little mayonnaise.
• Sugar: The sugar balances the tangy sour cream and fresh lemon juice. You can leave it out if you prefer a sharper, less sweet dressing.
• Cucumbers: You can use regular cucumbers or English cucumbers. If using regular cucumbers, I recommend scraping out the seeds so the salad doesn't get too watery. Peeling is totally up to you. I love leaving some of the peel on for color and texture, but peeled cucumbers work beautifully too.
• Make-ahead tip: This creamy cucumber salad tastes best fresh, while the cucumbers are still crisp. Leftovers will keep in the refrigerator for 1 to 2 days.
• For longer storage: Toss the sliced cucumbers with ½ teaspoon salt in a colander and let them drain for about 30 minutes. Pat them dry before adding the dressing. This pulls out extra water and helps keep the dressing from thinning too much. The cucumbers will be a little softer, so I only recommend this when storage matters more than crunch.
• Seasoning tip: If you salt and drain the cucumbers first, skip the salt in the dressing. Once everything is mixed together, taste and season as needed.

Nutrition

Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 300mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 0.1mg

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