Creamy Cucumber Dill Salad (Printer View)

Crisp cucumbers and tangy dill dressing create a cool, refreshing summer side easily prepared in minutes.

# What you'll need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dressing

03 - 1/2 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar or apple cider vinegar
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Place the sliced cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, combine sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper. Whisk until smooth and fully blended.
03 - Pour the dressing over the cucumbers and onions in the mixing bowl. Toss gently to coat all vegetables evenly.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Serve chilled, garnishing with additional fresh dill if desired.

# Expert Advice:

01 -
  • When the heat is relentless, this salad feels like a splash of cold water, but tastier.
  • You can throw it together in minutes and everyone always asks for seconds.
02 -
  • Once I rushed and skipped the chilling step—the salad tasted bland, so patience is key.
  • Switching to Greek yogurt gave it a lighter tang, but don’t skip the tiny bit of sugar or it gets too sharp.
03 -
  • Letting the salad refrigerate transforms it from good to great—never skip that rest.
  • A final sprinkle of sea salt before serving pulls all the flavors forward.
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