This Creamy Cucumber Salad is a bright, refreshing side that’s perfect for spring and summer. It combines crisp cucumbers, sharp red onion, and fresh dill with a silky, tangy dressing made from sour cream and mayonnaise. Ready in about 10 minutes, it’s an ideal dish for barbecues, picnics, or a light lunch alongside your favorite sandwich.
Why you’ll love this salad
Creamy Cucumber Salad is a simple, satisfying dish that highlights fresh, seasonal ingredients. It balances creamy and tangy notes with bright herbs and a subtle crunch, making it a versatile addition to many meals.
- Fast and easy: You can have this salad ready in about 10 minutes. It’s a great last-minute side that also stores well, so you can prepare it ahead of time and let the flavors meld in the refrigerator.
- A classic creamy dressing: The dressing blends mayonnaise and sour cream for a smooth, slightly tangy base that clings nicely to cucumber slices without overpowering them.
- Fresh, bright flavors: Fresh dill and lemon juice bring a lively, herbaceous note, while thinly sliced red onion adds a crisp, savory bite. The result is light yet indulgent.
Ingredients
Below are the ingredients that build this creamy cucumber salad, along with simple substitution ideas. For exact measurements, see the recipe card at the bottom of the page.
- Sour cream — contributes tang and creaminess. Greek yogurt can be substituted for a lighter option.
- Mayonnaise — helps bind the dressing and adds richness. Use light mayo or a homemade blend if preferred.
- Lemon juice — fresh lemon brightens the dressing; white vinegar can be used in a pinch.
- Sugar — just a small amount balances acidity and rounds the flavors.
- Salt and black pepper — season to taste for balance.
- Fresh dill — the herb that gives this salad its classic profile. Fresh parsley or basil are good alternatives if you prefer a different herb.
- Cucumber — an English cucumber is recommended because its thin skin is tender and it has fewer seeds; peeling is optional.
- Red onion — thinly sliced for a crisp, slightly sharp contrast to the creamy dressing.
Instructions
These instructions will guide you through preparing the dressing, slicing the vegetables, and assembling the salad. For the quick recipe summary, jump to the recipe card below.
- Make the dressing. In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, sugar, salt, pepper, and chopped fresh dill until smooth and well combined.
- Slice the cucumbers and onions. Thin, even slices work best so every bite is well coated. A mandoline yields consistent results, but a sharp knife works fine. If your cucumbers are very moist, place the slices on paper towels and gently press them to remove excess liquid so the dressing doesn’t get diluted.
- Toss and chill. Add the cucumber and red onion to the dressing and toss gently until everything is coated. Refrigerate for at least 30 minutes to let the flavors meld. Taste and adjust seasoning before serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Ways to serve it
- As a BBQ side: Serve alongside grilled meats like steak, pork chops, or burgers for a cooling contrast.
- With sandwiches: Pair with deli-style sandwiches or grilled chicken for a crisp, refreshing complement.
- On a picnic: Pack it chilled with other picnic staples like deviled eggs or pasta salad.
- As an appetizer: Serve small portions as a palate-cleansing starter before heavier entrees.
More cucumber recipes
If you enjoy this salad, try other cucumber-forward dishes for more fresh, light options.
Homemade Pickles
Greek Orzo Salad
Greek Bruschetta
Tzatziki Sauce
Creamy Cucumber Salad
6 servings
10 minutes
10 minutes
Whitney Bond
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lemon juice, or white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh dill
- 1 pound English cucumber, sliced
- ¼ red onion, thinly sliced
Instructions
- In a large bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper, and chopped dill. Stir until smooth and fully incorporated.
- Thinly slice the cucumbers and red onion. If the cucumber slices release a lot of water, pat them dry with paper towels to prevent the dressing from thinning.
- Add the cucumber and onion to the dressing and toss gently to coat. Chill the salad in the refrigerator for about 30 minutes so the flavors can meld. Taste and adjust seasoning before serving.
Notes
- Peeling: If using an English cucumber, peeling is optional—its skin is thin and tender. Peel only if you prefer a milder texture.
- Make-ahead and storage: This salad holds well in the refrigerator for up to 3 days in an airtight container. Stir before serving to redistribute the dressing.