Creamy Cucumber & Dill Salad
This classic Cucumber & Dill Salad features crisp Persian cucumbers and red onion tossed in a creamy sour cream and fresh dill dressing. You also can use Greek yogurt for added protein. This easy cucumber dill salad comes together quickly as a refreshing side salad.
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Cucumber & Dill Salad is one of those timeless recipes that proves simple, fresh ingredients can create the most refreshing results. Crisp Persian cucumbers and thinly sliced red onion combine with a creamy sour cream and dill dressing that’s bright, tangy, and full of fresh flavor.
This simple cucumber dill salad strikes the perfect balance between creamy and light. Fresh dill adds an herbaceous finish, while lemon juice and red wine vinegar keep the dressing from feeling heavy. Salting the cucumbers first ensures they stay crisp and prevents the dressing from becoming watery, giving the salad the ideal crunchy texture.
All spring and summer you can find this or my Cucumber, Tomato & Onion Salad in the refrigerator. It’s a great picnic salad or side dish to serve alongside a sandwich or grilled salmon.
Ingredients YOu’ll Need
This simple cucumber & dill salad only requires a few fresh ingredients and dressing to put together.
- Persian or English cucumbers
- Red onion
- Fresh dill
- Sour cream or Greek yogurt
- Red wine vinegar and lemon juice
- Salt and pepper
- Garlic
Why Persian Cucumbers Are Best
Persian cucumbers are ideal for this cucumber dill salad because they’re naturally crisp, thin-skinned, and contain fewer seeds than standard slicing cucumbers. That means better texture and less excess moisture in your finished salad.
Unlike larger cucumbers, Persian cucumbers don’t require peeling and rarely taste bitter. Their smaller size also makes them perfect for slicing into thin, uniform rounds that hold their shape in a creamy dressing.
Because this cucumber & dill salad relies on fresh flavor and crunch, starting with the right variety makes a noticeable difference. Persian cucumbers stay firm even after salting and tossing with the creamy dill dressing.
If Persian cucumbers aren’t available, English cucumbers are the next best option. Simply slice them into half-moons or quarters and follow the same salting step to remove excess moisture.
How to Make Cucumber & Dill Salad
This salad comes together in about 20 minutes, and half of that time is resting time to draw out excess water from sliced cucumbers. Taking the time to do this step ensures the salad stays crisp and the dressing doesn’t get watered down.
Here’s how to make cucumber & dill salad:
Slice and salt the cucumbers. Thinly slice the Persian cucumbers and place them in a colander. Sprinkle with kosher salt and toss gently. Let them sit for about 10 minutes to draw out excess moisture. Use paper towels to pat dry.
Make the creamy dill dressing. In a large bowl, whisk together the sour cream (or Greek yogurt), fresh dill, lemon juice, red wine vinegar, olive oil, garlic, salt, and black pepper until smooth and well combined.
Save time by making the dressing while the cucumbers are resting.
Combine and toss. Add the cucumbers and thinly sliced red onion to the bowl with the dressing. Toss until everything is evenly coated.
Let the flavors develop and serve. Serve after letting the salad rest for 10 to 15 minutes. For a more cohesive flavor, cover and refrigerate for a few hours ahead of serving.
Leftover cucumber dill salad will stay fresh is covered and refrigerated for up to 2 days.
Whether you’re making this classic recipe for a picnic or potluck with friends, it’s always a familiar favorite to add to the mix. When you see refreshing Persian cucumbers at the store or farmers market, be sure to grab them for this recipe.
Creamy Cucumber & Dill Salad
Ingredients
For the salad
- 1½ pounds Persian cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ¼ teaspoon kosher salt
For the dressing
- ¾ cup sour cream, or Greek yogurt
- ¼ cup fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1½ tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small clove garlic, minced
Instructions
- Add the sliced cucumbers to a colander. Sprinkle with ¼ teaspoon kosher salt and toss gently. Let sit for about 10 minutes to draw out excess moisture.
- Meanwhile, make the dressing by whisking together sour cream (or Greek yogurt) with dill, lemon juice, vinegar, olive oil, salt, pepper, and garlic.
- Lightly pat the cucumbers dry with a paper towel to remove excess moisture.
- Add the cucumbers, sliced onion and dressing together and toss to evenly coat. Taste and adjust seasoning, if needed.
- Serve, or store in the refrigerator for a few hours to let the flavors meld.
Notes
• Don’t skip salting the cucumbers to remove the water. Otherwise the salad will get soggy and the dressing will be watery.
• Letting the salad rest for 10 to 15 minutes before serving, or a few hours in the refrigerator, allows the flavors to come together.
• Store leftovers in the refrigerator for up to 2 days.
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