Creamy Cucumber Salad with Dill and Red Onion!
Creamy Cucumber Salad with Dill and Red Onion
Last weekend, I wanted to make a fresh, refreshing side dish to serve with dinner, and I immediately thought of this creamy cucumber salad. I had crisp cucumbers, a little red onion, and fresh dill in the fridge, so I mixed them with a cool, tangy dressing. It was simple, delicious, and exactly what our meal needed.
My family loved the combination of crunchy cucumbers, mild red onion, and creamy dressing with that fresh dill flavor. It reminded me of the classic cucumber salads often served at summer gatherings and family barbecues. Now, whenever I want something quick that tastes fresh and homemade, this is one of my favorite recipes.
Why You’ll Love This Recipe
Ready in just 15 minutes
Cool, creamy, and wonderfully refreshing
Made with simple, everyday ingredients
Perfect for summer lunches, picnics, and barbecues
Easy to customize with Greek yogurt or sour cream
Ingredients
For the Salad
3 medium cucumbers, thinly sliced
½ small red onion, thinly sliced
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, optional
For the Creamy Dressing
½ cup sour cream
¼ cup plain Greek yogurt
1 tbsp mayonnaise, optional
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
1 small garlic clove, minced
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp sugar, optional
Instructions
1. Prepare the Cucumbers
Wash and dry the cucumbers. Slice them into thin rounds or half-moons, depending on their size.
If your cucumbers have thick skins or large seeds, peel them partially and remove the seeds if desired.
For a less watery salad, sprinkle the cucumber slices lightly with salt and let them sit in a colander for 10–15 minutes. Pat dry before using.
2. Slice the Red Onion
Thinly slice the red onion and add it to a large mixing bowl with the cucumbers.
If you prefer a milder onion flavor, soak the slices in cold water for about 5 minutes, then drain well.
3. Make the Creamy Dressing
In a separate bowl, whisk together the sour cream, Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, garlic, salt, black pepper, and optional sugar.
Stir until the dressing is smooth and creamy.
4. Add the Fresh Dill
Fold the chopped dill into the dressing. Taste and adjust the lemon juice, salt, or pepper as needed.
Fresh dill gives this salad its signature garden-fresh flavor.
5. Toss the Salad
Pour the dressing over the cucumbers and red onion.
Gently toss until everything is evenly coated. Sprinkle with extra dill and freshly cracked black pepper.
6. Chill and Serve
Refrigerate for about 10–15 minutes before serving if time allows. This gives the flavors a chance to blend.
Serve chilled as a refreshing side dish.
My Tips
Choose firm cucumbers for the best crunch.
Salt and drain the cucumber slices if you want a thicker dressing.
Add the dressing shortly before serving to prevent the salad from becoming watery.
Fresh dill tastes best, but dried dill can work in a pinch. Use about 1 teaspoon dried dill instead of 2 tablespoons fresh.
For extra tanginess, add a little more lemon juice or apple cider vinegar.
If the salad releases liquid after chilling, gently stir it before serving.
Easy Variations
Lighter Cucumber Salad: Replace the sour cream and mayonnaise with plain Greek yogurt.
Garlic Dill Salad: Add an extra small garlic clove and a little more fresh dill.
Mediterranean Style: Add crumbled feta cheese, cherry tomatoes, and a drizzle of olive oil.
Sweet and Tangy: Add a small pinch of sugar or a teaspoon of honey to balance the vinegar.
Extra Crunchy: Add thinly sliced radishes or finely chopped celery.
What to Serve With It
This creamy cucumber salad pairs beautifully with:
Grilled chicken or chicken souvlaki
Grilled salmon or baked fish
Burgers and sandwiches
Roasted potatoes
Air fryer chicken
Grilled vegetables
Barbecue dishes
Fresh pita bread and hummus
It’s especially delicious alongside grilled meat or fish because the cool, creamy dressing balances smoky and savory flavors.
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The cucumbers will release some liquid as they sit, so the dressing may become thinner over time. Give the salad a gentle stir before serving.
For the best texture, prepare the dressing and slice the vegetables separately, then combine them shortly before serving.
Freezing is not recommended because cucumbers lose their crisp texture when thawed.
Recipe Details
Prep Time: 15 minutes
Chilling Time: 10–15 minutes, optional
Cook Time: None
Total Time: 15–30 minutes
Servings: 4
Approximate Nutrition Per Serving
Calories: 115
Protein: 4g
Carbohydrates: 8g
Fat: 8g
Fiber: 2g
Sugar: 4g
Nutrition is an estimate and will vary depending on the dressing ingredients and serving size.
Frequently Asked Questions
Can I make cucumber salad without sour cream?
Yes! Plain Greek yogurt is a great substitute and gives the dressing a creamy texture with extra protein.
How do I stop cucumber salad from becoming watery?
Salt the sliced cucumbers, let them drain for 10–15 minutes, and pat them dry before adding the dressing. You can also dress the salad just before serving.
Can I make this salad the night before?
You can prepare the dressing and slice the onion ahead of time. For the freshest, crunchiest result, slice and dress the cucumbers closer to serving time.
Is this salad suitable for a low-carb diet?
Yes. The salad is naturally relatively low in carbohydrates. For an even lower-carb version, omit the optional sugar and check the labels on your dairy products.