When summer heat hits and the garden is overflowing with cucumbers, there’s nothing more refreshing than a classic Creamy Cucumber Salad. This nostalgic dish reminds me of potlucks at grandma’s house – cool, crisp cucumber slices bathed in a tangy, herb-flecked dressing that perfectly balances creamy and bright flavors.
What makes this salad special is its beautiful simplicity. With just a handful of ingredients, you can transform humble cucumbers into a side dish that steals the spotlight. The slight tang from sour cream and vinegar pairs wonderfully with the garden-fresh crunch of cucumbers, creating a dish that’s both comforting and light.
Why You’ll Love This
- Quick prep: Ready in just 45 minutes, with most of that time being hands-off chilling in the refrigerator
- Make-ahead friendly: Actually tastes better after the flavors have had time to meld
- Budget-friendly: Uses simple, affordable ingredients you likely already have on hand
- Versatile side dish: Pairs beautifully with everything from grilled meats to sandwiches
- Refreshing texture: The perfect balance of creamy dressing and crisp vegetables
Ingredients
- 2 English cucumbers
- ½ red onion, optional
- ½ cup sour cream
- 1 tablespoon fresh dill
- 2 tablespoons white vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon sugar
Instructions
- Peel the cucumbers and cut them into thin slices. Place the slices in a large bowl.
- In a separate small bowl, mix together the sour cream, dill, vinegar, salt, sugar, and garlic powder until well combined.
- Pour the creamy dressing over the cucumber slices and mix until everything is well coated. Refrigerate for 1 hour before serving to let the flavors blend together.
- Serve the salad cold as a refreshing side dish.
Tips & Variations
- Greek yogurt swap: For a lighter version, substitute Greek yogurt for some or all of the sour cream
- Extra crunch: Add 1/2 cup thinly sliced radishes or bell peppers for color and texture
- Herb variations: Try fresh mint, parsley, or chives instead of (or in addition to) the dill
- Cucumber prep: For a decorative touch, use a fork to score the cucumbers lengthwise before slicing
- Creamy-vinegar balance: Adjust the amount of vinegar to your preference – more for tangier, less for milder
- Make it vegan: Use plant-based sour cream or a cashew cream base instead of dairy
Serving Suggestions
This creamy cucumber salad shines alongside grilled meats and fish – try it with barbecued chicken, grilled salmon, or juicy burgers. The cool, tangy flavors provide the perfect counterpoint to smoky, charred proteins.
For a complete summer meal, pair with buttery corn on the cob and some crusty bread to soak up the delicious dressing that pools at the bottom of the bowl. This salad also makes a refreshing addition to sandwich platters or as a topping for gyros and falafel wraps.
Notes
- Salting and draining the cucumbers is crucial for preventing a watery salad – don’t skip this step!
- This salad will keep in the refrigerator for up to 3 days, though the cucumbers will soften over time.
- For best results, use fresh, firm cucumbers without waxed skin. If using waxed cucumbers, peel them first.
FAQs
Can I make this cucumber salad ahead of time?
Yes! In fact, making it a few hours ahead allows the flavors to develop. Just give it a gentle stir before serving.
Why is my cucumber salad watery?
This likely means the cucumbers weren’t properly drained. Be sure to salt them and let them sit for the full 30 minutes, then pat them thoroughly dry.
Can I use dried dill instead of fresh?
Yes, though the flavor won’t be as vibrant. Use 1 teaspoon of dried dill in place of the tablespoon of fresh.
How do I prevent the red onion from being too strong?
Soak sliced red onions in cold water for 10 minutes, then drain and pat dry before adding to the salad. This removes some of the harsh bite while keeping the flavor.
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