Cool, creamy cucumber salad with fresh dill
Cucumber Dill Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Cucumber Dill Salad
Cool, creamy cucumber salad with fresh dill
★4.8(21)
A refreshing cucumber dill salad with thinly sliced cucumbers in a light sour cream and dill dressing.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cucumber dill salad is the definition of refreshing. Paper-thin slices of cool cucumber are dressed in a tangy sour cream sauce flecked with fresh dill — it is the perfect antidote to a hot summer day or a rich main course.
This Eastern European-inspired salad comes together in minutes and is a natural companion to grilled salmon, chicken, or sandwiches. The key is slicing the cucumbers as thin as possible.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Cucumber Dill Salad is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 3 English cucumbers, thinly sliced
- 1/2 cup sour cream
- 3 tbsp fresh dill, chopped
- 2 tbsp white vinegar
- 1/2 tsp sugar
- 1/4 red onion, thinly sliced
Instructions
- 1
Thinly slice cucumbers using a mandoline or sharp knife. Place in a colander, salt lightly, and let drain for 10 minutes.
- 2
Gently squeeze excess water from the cucumbers and transfer to a bowl.
- 3
Whisk together sour cream, vinegar, sugar, salt, and pepper.
- 4
Pour dressing over cucumbers. Add sliced red onion and chopped fresh dill. Toss gently.
- 5
Refrigerate for 15 minutes before serving to let flavors meld.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Sour creamGreek yogurt
Tangier and lighter.
Fresh dillDried dill (1 tbsp)
Less vibrant but acceptable in a pinch.
White vinegarRice vinegar
Slightly milder acidity.
Tips & Storage
Pro Tips
A mandoline slicer makes perfectly thin, even cucumber slices.
English cucumbers have fewer seeds and thinner skin — no need to peel.
Add a splash of white wine vinegar instead of plain for extra depth.
Taste and adjust seasoning at every stage of cooking — what tastes right before cooking often needs adjustment after.
Storage
Refrigerate for up to 2 days. Cucumbers release water over time.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: The key to this salad is contrast. Make sure you have something crunchy, something creamy, and something bright in every bite.
Nutrition Facts
Per serving (1 cup) · 4 servings
Calories80
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates10g
Fat6g
Fiber1g
Sugar2g
Sodium180mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why salt the cucumbers first?
- Salting draws out excess moisture so the dressing does not become watery.
- Can I use dried dill?
- In a pinch, use 1 tablespoon dried dill, but fresh is vastly superior.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →