Creamy Cucumber Salad – crispy thinly sliced cucumbers and red onions in a creamy sour cream (or Greek yogurt) fresh herb dressing. This old fashioned recipe whips up in 5 minutes – goes with almost anything!
This creamy Cucumber Salad is easily one of my favorite sides to make. Thinly sliced crispy cucumbers and red onion in a creamy fresh herb dressing. Use sour cream or plain Greek yogurt for added protein. The choice is yours and either is delicious.
It’s an old fashioned recipe that’s been around forever with just 5 minutes prep and a handful of ingredients. Just whisk dressing ingredients in a bowl, add sliced cucumbers and give it a toss. It’s the perfect side dish with any weeknight summer meal, picnic or summer backyard barbecues.
Why this is one of my favorite salads:
- Whip up in 5 minutes, including the creamy tangy dressing with fresh herbs.
- Scales easily from 1-2 to a crowd.
- Basic ingredients I almost always have on hand.
- Retro:Â this is an old-fashioned, grandma-style recipe I’ve been making for decades – updated using plain Greek yogurt (protein!).
Ingredients needed to make Creamy Cucumber Salad:
- 2 English cucumbers thinly sliced
- 1/2 cup sour cream (or plain Greek yogurt, or mix)
- 1/4 small red onion
- 2 tablespoons fresh dill finely chopped
- 1 tablespoons red wine vinegar or more to taste
- sea salt and fresh cracked black pepper
- 1/4 teaspoon garlic powder
How to make creamy Cucumber Dill Salad:
Thinly slice cucumbers (leave skin on) using a sharp knife or mandoline and mince red onions. Set aside.
In a medium bowl, add sour cream, red wine vinegar, dill and garlic powder. Whisk to combine then season with salt and black pepper to taste.
Add sliced cucumbers and red onions to the dressing. Gently stir to coat. Serve right away at room temperature or chill in the fridge for an hour before serving (stir again before serving).
Can I use dried dill?
Yes – but I don’t recommend it. Fresh dill adds huge flavor you won’t get in dry.
Subs and variations:
- Swap plain Greek yogurt, low fat sour cream or a sour cream-yogurt combination.
- Can use full fat or light sour cream.
- Use any kind of cucumbers, including Persian cucumbers.
- Try different fresh herbs, like chives, basil or mint.
- Add a light squeeze of lemon juice.
Storage:
This salad is at its best right after it’s made. That said, leftovers will keep in the fridge in an airtight container 1-2 days. Drain excess liquid from cucumbers releasing their moisture and give it a good stir before eating.
Can I make this easy Cucumber Salad recipe ahead of time?
Yes – I’ve done it ahead many times. Be sure to store the dressing and sliced cucumbers and onions in separate containers until just before serving.
When you’re ready to eat, combine in a bowl, taste and adjust seasonings and enjoy.
Tips for the best Creamy Cucumber Salad:
Thinly slice cucumbers and onion using a sharp knife or mandoline.
Fresh dill makes the tastiest salad because it has way more flavor than dry.
Taste and adjust salt and black pepper before serving.
Serve right away. If it sits too long, the cucumbers release moisture and make the dressing watery.
Best dishes with Cucumber Salad:
Air Fryer Chicken and Potatoes
Full recipe in the printable recipe card below. Enjoy!
Best Creamy Cucumber Salad
Equipment
- medium bowl
Ingredients
- 2 english cucumbers thinly sliced (skins on)
- 1/2 cup sour cream or swap plain Greek yogurt or combo
- 3 tablespoons red onion finely minced
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon red wine vinegar or more to taste
- 1/4 teaspoon garlic powder
- salt and fresh cracked black pepper to taste
Instructions
- Thinly slice cucumbers (leave skin on) using a sharp knife or mandoline and mince red onions. Set aside.
- In a medium bowl, add sour cream, red wine vinegar, dill and garlic powder. Whisk to combine then season with salt and black pepper to taste.
- Add sliced cucumbers and red onions to the dressing. Gently stir to coat. Serve right away at room temperature or chill in the fridge for an hour (stir again before serving).
Hey, Bernie!! This salad has my name written all over it…..delicious! I’m a sour cream lover, but I bet the yogurt is mighty tasty. Pinned. Thanks for sharing. Gotta go check your recipes I missed! Chat later!
Hey there Mary – I’m so glad you like the recipe – thanks so much and thank you for pinning. Let me know if you try it with Greek yogurt instead of sour cream and how you like it. You can always go back to sour cream 🙂 — Take care friend.
Great flavor anytime of year. Though I’m with the son in law for real sour cream.
Next time a side-by-side comparison 🙂 Thank you!
There is no recipe here, only the list of ingredients without any measurements. Even the print button … no recipe. Not from my laptop … looks and sounds wonderful though.
Hi there – looks like it’s up and running – my apologies for the glitch. If you try the recipe I’d love to hear how you like it. Thanks for letting me know there was a problem – enjoy the day ~ Bernie
How much lemon juice? Not listed on the recipe.
Thanks
Hi Barbara – the lemon juice is to taste. Start with a small squeeze and add from there.