Creamy Cucumber Salad with Dill and Sour Cream

Late June, and the only thing I want is this creamy cucumber salad. The kitchen window is open, a warm breeze carrying the sound of lawnmowers from three houses down. I’ve got a cutting board out, a bowl of cold water on the counter, and a single English cucumber waiting. No music playing. Just the quiet rhythm of slicing—thin, even rounds that stack up like little green coins. That first slice releases a clean, watery scent that somehow smells like summer itself.

I didn’t grow up eating this salad. It found me later, on a sweltering afternoon when I needed something that didn’t require turning on the stove. A friend mentioned her grandmother used to make it with dill from the garden and sour cream thinned with a splash of vinegar. I tried it that same day, improvising with what I had—a sad-looking cucumber, some dried dill, and a half-empty tub of sour cream. Honestly, it was good. But not great. The cucumbers wept water into the dressing, turning everything soupy within an hour.

So I kept at it. Tested different salting methods, different cucumber varieties, different ratios of sour cream to acid. I learned that patience with the salting step makes all the difference. That letting the cucumbers sit and release their moisture before adding the dressing transforms the texture completely. This version—the one I finally stopped tweaking—is the one that disappeared fastest at every backyard gathering I brought it to. It’s simple. It stays creamy. And it tastes like the kind of thing you’d eat on a porch swing, barefoot, with no particular place to be.

This creamy cucumber salad with dill and sour cream is exactly that. A quiet dish for a quiet moment.

Why You’ll Love This Recipe

After testing this recipe more times than I care to count (including one truly sad batch where I forgot to salt the cucumbers entirely), I can tell you exactly why this one works. It’s not complicated. But it is perfected.

• Quick & Easy: From start to table in about 25 minutes, with only 10 minutes of active prep. Perfect for those nights when you need a side dish fast.
• Simple Ingredients: You probably have everything but the cucumbers and fresh dill in your kitchen right now. Sour cream, vinegar, salt, pepper—that’s it.
• Perfect for Summer Gatherings: This salad shines at potlucks, barbecues, and picnics. It pairs beautifully with grilled meats, especially something like my perfect charcoal grill ribeye steaks or a batch of juicy gas grill burgers.
• Crowd-Pleaser: I’ve brought this to four different gatherings this summer. It got devoured every single time. Kids and adults alike go for seconds.
• Unbelievably Delicious: The contrast between the cool, crisp cucumbers and the tangy, herbaceous dressing is next-level comfort food. It’s refreshing in a way that hits different on a hot day.

What makes this recipe different from the rest is the salting technique. Most cucumber salads end up watery and sad within an hour. Not this one. By drawing out the excess moisture before adding the dressing, the cucumbers stay crunchy and the creaminess stays thick. It’s a small extra step that makes a massive difference. I learned this the hard way—after three watery batches that taught me patience is non-negotiable here.

This isn’t just good. It’s the kind of salad that makes you pause mid-bite and just breathe for a second. Comfort food reimagined—cooler, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple grilled dinner into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Everything is likely already in your fridge or pantry, except maybe the fresh dill and cucumbers themselves. Here’s what you’ll need and why each ingredient matters.

• English cucumbers (2 large) — I prefer English cucumbers for this recipe because they have thinner skin, fewer seeds, and a milder flavor. Regular garden cucumbers work too, but you’ll want to peel them and scoop out the seeds. Look for firm cucumbers with no soft spots. (I find English cukes at most grocery stores year-round, but they’re especially good in summer.)
• Kosher salt (1 teaspoon, plus more for salting) — Salt does double duty here. It seasons the salad, yes, but more importantly, it draws moisture out of the cucumbers so the dressing stays thick and creamy. I use Diamond Crystal kosher salt. If you’re using table salt, reduce the amount by about half because it’s denser.
• Sour cream (1 cup, full-fat preferred) — Full-fat sour cream gives the richest, creamiest texture. I’ve tried low-fat versions, and they work in a pinch, but the dressing ends up thinner. Daisy brand is my go-to—it’s thick and doesn’t have any weird stabilizers. If you’re dairy-free, you can use a good vegan sour cream, though the texture will be slightly different.
• White wine vinegar (2 tablespoons) — A mild, slightly fruity acid that brightens the dressing without overwhelming the dill. You can substitute apple cider vinegar or even fresh lemon juice in a pinch. I’ve done it. They all work, but white wine vinegar is my favorite for its gentle tang.
• Fresh dill (3 tablespoons, finely chopped) — Fresh dill is non-negotiable here. Dried dill just doesn’t have the same bright, grassy flavor. I grow dill in a pot on my back porch specifically for this salad. If you can’t find fresh dill, you could try fresh chives or even parsley for a different but still delicious twist.
• Granulated sugar (½ teaspoon) — Just a pinch to balance the acidity. It doesn’t make the salad sweet—it just rounds out the sharp edges of the vinegar. You can leave it out if you prefer, but I think it makes the flavors sing.
• Black pepper (¼ teaspoon, freshly ground) — Freshly ground black pepper adds a subtle warmth. Pre-ground pepper works, but it won’t have the same pop. Trust me on this one.
• Red onion (½ small, thinly sliced) — Optional, but I love the sharp bite of red onion against the cool cucumbers. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes before adding them—it mellows the bite significantly.

Equipment Needed

You don’t need fancy equipment for this creamy cucumber salad. That’s part of the beauty. Here’s what you’ll need:

• Cutting board and a sharp knife — A sharp chef’s knife makes thin, even slices much easier. I use my 8-inch Wüsthof for this. If your knife is dull, the cucumbers will slip and the slices will be uneven.
• Large mixing bowl — For salting the cucumbers and mixing the salad later. Any medium-to-large bowl works.
• Colander — To drain the cucumbers after salting. A mesh strainer works too.
• Clean kitchen towel or paper towels — For pressing the cucumbers dry after salting. A thin dish towel works best. I’ve used paper towels in a pinch, but they tend to stick to the cucumbers a bit.
• Small bowl or measuring cup — For whisking the dressing ingredients together.
• Whisk or fork — For mixing the dressing. A fork works fine, honestly. I often use a fork when I’m too lazy to grab a whisk.
• Mandoline slicer (optional but helpful) — If you want perfectly uniform slices, a mandoline is great. I use mine for this salad when I’m making a big batch. Just watch your fingers—those blades are sharp.
• Serving bowl — Something wide and shallow looks nice, but any bowl works.

Budget-friendly tip: You don’t need a mandoline. A sharp knife and a steady hand do the job beautifully. The salad tastes the same regardless of how perfectly uniform your slices are—I promise.

Preparation Method

This recipe comes together in about 25 minutes, with most of that time being hands-off while the cucumbers release their moisture. Here’s exactly how to do it.

1. Wash and slice the cucumbers. Rinse the cucumbers under cool water and pat them dry. Trim off the ends. Using a sharp knife or mandoline, slice the cucumbers into thin rounds, about ⅛-inch thick. If you’re using a knife, try to keep the slices as even as possible—this helps them salt evenly. (I aim for slices thin enough that I can almost see through them, but thick enough that they still have crunch.)
2. Salt the cucumbers. Place the cucumber slices in a large bowl and sprinkle with 1 teaspoon of kosher salt. Toss gently with your hands to distribute the salt evenly. Let them sit at room temperature for 15 minutes. You’ll notice liquid pooling at the bottom of the bowl—that’s exactly what you want. The salt draws out the excess water that would otherwise make your dressing watery.
3. Drain and press the cucumbers. After 15 minutes, transfer the cucumbers to a colander set in the sink. Rinse them quickly with cold water to remove excess salt. Then, working in batches if needed, place the cucumber slices on a clean kitchen towel or a double layer of paper towels. Fold the towel over and press gently to absorb as much moisture as possible. Don’t skip this step—it’s the secret to a creamy, not watery, salad. (I learned this after my second watery batch. Never again.)
4. Make the dressing. While the cucumbers are draining, whisk together the sour cream, white wine vinegar, chopped fresh dill, sugar, and black pepper in a small bowl. Taste it. You want a balance of tangy and creamy with a hint of herbaceousness. Adjust the salt and pepper to your preference. If it seems too thick, add a teaspoon of water or milk to thin it slightly.
5. Combine and rest. Place the pressed cucumber slices in a clean, dry bowl. Add the thinly sliced red onion if you’re using it. Pour the dressing over the top and toss gently with a spatula until everything is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes before serving. This resting time lets the flavors meld together. (I know it’s tempting to eat it right away, but the short chill makes a noticeable difference.)
6. Serve. Give the salad a final gentle stir before serving. Garnish with a sprig of fresh dill or a sprinkle of black pepper if you’re feeling fancy. Serve cold.

Pro tip: If you’re making this for a gathering, you can prep the cucumbers and dressing separately up to a day in advance. Keep the pressed cucumbers in a sealed container in the fridge and the dressing in a jar. Combine them no more than an hour before serving for maximum crunch.

Cooking Tips & Techniques

After making this creamy cucumber salad roughly twenty-seven times this summer (I stopped counting after the fourth batch, honestly), I’ve collected a few hard-won lessons. Here’s what I wish someone had told me from the start.

Don’t skip the salting step. I know it adds time. I know it seems like an extra hassle. But if you skip it, your salad will be swimming in watery dressing within 30 minutes. The salt draws out the cucumber’s natural moisture through osmosis, and pressing them dry removes that liquid permanently. This is the single most important technique in this recipe. I learned this the hard way when I brought a soupy salad to a potluck and had to apologize to everyone.

Slice evenly for consistent texture. Thicker slices take longer to release moisture and can feel watery in the center. Super thin slices can turn limp. Aim for that sweet spot—about ⅛-inch thick. A mandoline helps, but a steady hand and a sharp knife work just fine. I actually prefer hand-sliced cucumbers because the slight variation in thickness adds a rustic feel.

Let the salad rest before serving. The flavors need time to get to know each other. Fifteen minutes in the fridge does wonders. The dill infuses the sour cream, the onion mellows slightly, and the whole thing becomes more cohesive. I’ve made the mistake of serving it immediately, and it was good. But after a short chill, it was great.

Use full-fat sour cream for best results. Low-fat and nonfat sour cream have more water content, which means they’re more likely to break or become thin. Full-fat sour cream is thicker and holds up better. If you’re watching calories, you can use half sour cream and half plain Greek yogurt. I’ve done this, and it works well—the yogurt adds a nice tang and a bit of protein.

Timing tip: If you’re making this for a cookout, prepare the cucumbers and dressing separately at home. Combine them at the destination right before serving. This keeps the cucumbers at peak crunch and the dressing perfectly thick. I do this whenever I bring it to a barbecue, and it always gets compliments.

Variations & Adaptations

One of the best things about this creamy cucumber salad is how easy it is to adapt. Here are some variations I’ve tried and loved.

Dairy-free version. Swap the sour cream for a thick, unsweetened coconut yogurt or a cashew-based sour cream alternative. I’ve tested this with store-bought vegan sour cream, and it works surprisingly well. Just make sure to choose one that’s thick and not watery. The rest of the recipe stays the same.

Greek yogurt twist. Replace half the sour cream with plain Greek yogurt for a lighter, tangier dressing with extra protein. This is my go-to when I want something a little healthier but still creamy. The texture is slightly less rich, but still delicious. I actually prefer this version on hot days when I want something lighter.

Herb swap. Not a dill fan? Try fresh chives, parsley, mint, or a combination. Mint is particularly lovely with cucumbers—it gives the salad a bright, almost Middle Eastern vibe. I made a mint version last month for a picnic, and it disappeared fast. Chives add a mild onion flavor that works beautifully with the sour cream.

Add some crunch. Toss in thinly sliced radishes, chopped celery, or even some toasted sunflower seeds for extra texture. I’ve added thinly sliced bell peppers too, which adds color and a slight sweetness. The possibilities are endless, honestly.

Spice it up. Add a pinch of red pepper flakes or a thinly sliced jalapeño for a little heat. The cool creaminess balances the spice beautifully. I tried this on a whim one night and was surprised by how well it worked.

Make it a meal. Add some canned chickpeas or cooked shredded chicken to turn this into a more substantial salad. I’ve done this for lunch several times, and it’s satisfying without being heavy. It’s also a great way to use up leftover grilled chicken from a previous dinner.

Serving & Storage Suggestions

This creamy cucumber salad is best served cold, straight from the fridge. The contrast between the cool cucumbers and the tangy dressing is what makes it so refreshing. I like to serve it in a wide, shallow bowl so the dressing coats every slice evenly.

Serving temperature: Cold, straight from the refrigerator. If it’s been sitting out at a party for more than an hour, it’s still safe to eat, but the cucumbers will start to soften. For best texture, keep it chilled until serving.

Complementary dishes: This salad is a natural side for grilled meats and seafood. It’s perfect alongside my tender Weber grill cedar plank salmon or a plate of perfect charcoal grill ribeye steaks. It also works beautifully with burgers, hot dogs, and barbecue chicken. For a vegetarian meal, serve it with easy flavor-packed vegetarian street tacos with black beans.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, and the dressing may thin out slightly as more moisture is released. Give it a good stir before serving leftovers. I don’t recommend freezing this salad—the texture won’t survive thawing.

Reheating: Don’t. This is a cold salad. If you want to refresh leftovers, you can drain off any excess liquid and add a spoonful of fresh sour cream to revive the dressing. It won’t be quite as good as day one, but it’s still tasty.

Flavor development: The flavors actually improve after a few hours in the fridge. The dill infuses the dressing, and the onion mellows. If you can, make this salad at least an hour before serving for the best flavor. Just don’t make it more than 24 hours ahead, or the cucumbers will lose their crunch.

Nutritional Information & Benefits

This creamy cucumber salad is surprisingly light for something that tastes so indulgent. Here’s the approximate nutritional breakdown for one serving (about 1 cup, assuming 6 servings per batch):

• Calories: 110
• Fat: 9g (6g saturated)
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 3g
• Protein: 2g
• Sodium: 380mg

Health benefits: Cucumbers are mostly water, which makes them hydrating and low in calories. They also contain antioxidants like flavonoids and tannins. Dill is a good source of vitamin C and manganese, and it’s been used traditionally to aid digestion. Sour cream provides calcium and a small amount of protein. If you use the Greek yogurt variation, you’ll boost the protein content significantly.

Dietary considerations: This recipe is naturally gluten-free and low-carb (about 5g net carbs per serving). It’s also vegetarian. For a dairy-free version, use a plant-based sour cream alternative. The recipe is not vegan as written, but it can be adapted easily.

Potential allergens: Dairy (sour cream). If you’re lactose intolerant, the Greek yogurt variation may be easier to digest since yogurt has less lactose than sour cream. Or use a lactose-free sour cream if you can find it.

I personally love that this salad lets me enjoy something creamy and satisfying without feeling heavy. It’s the kind of side dish that makes you feel good about eating your vegetables—even when they’re coated in a delicious dressing.

Conclusion

This creamy cucumber salad with dill and sour cream is the kind of recipe that earns a permanent spot in your summer rotation. It’s simple enough to throw together on a busy weeknight, but impressive enough to bring to a backyard barbecue. The key is that salting step—it transforms the texture from watery to perfectly creamy, and it’s the difference between a good salad and a great one.

I love this recipe because it reminds me that the best dishes don’t have to be complicated. Sometimes it’s just cucumbers, sour cream, and dill, treated with a little patience and care. It’s the kind of food that lets the ingredients speak for themselves. And honestly, after a long day in the summer heat, that’s exactly what I want.

I’d love to hear how this turns out for you. Did you try any variations? Add something unexpected? Leave a comment below and let me know—I read every single one. And if you share a photo on Pinterest, tag me so I can see your beautiful creation. Happy cooking, friend. You’ve got this.

Frequently Asked Questions

Can I make this creamy cucumber salad ahead of time?

Yes, but with a caveat. You can prepare the salted and pressed cucumbers up to 24 hours in advance and store them in a sealed container in the fridge. Make the dressing separately and store it in a jar. Combine them no more than an hour before serving for the best texture. The cucumbers will soften over time once mixed with the dressing, so don’t combine them too early.

Why are my cucumbers releasing so much water?

That’s actually a good sign—it means the salting step is working. The salt draws out excess moisture from the cucumbers through osmosis. This is exactly what you want. The key is to rinse off the salt and press the cucumbers dry before adding the dressing. If you skip this step, the released water will thin out your dressing and make the salad soupy.

Can I use dried dill instead of fresh?

You can, but I don’t recommend it. Fresh dill has a bright, grassy flavor that’s essential to this salad. Dried dill is much milder and can taste a bit like hay. If fresh dill isn’t available, I’d suggest using fresh chives or parsley instead of dried dill. Or you could try fresh mint, which pairs beautifully with cucumbers.

How long does this salad last in the refrigerator?

Up to 2 days in an airtight container. The cucumbers will soften over time, and the dressing may thin out slightly as more moisture is released. Give it a good stir before serving leftovers. The flavor actually improves after a few hours in the fridge, but the texture is best within the first 24 hours. I don’t recommend freezing this salad.

Can I use regular cucumbers instead of English cucumbers?

Absolutely. Regular garden cucumbers work fine, but they have thicker skin and more seeds. I recommend peeling them and scooping out the seeds with a spoon before slicing. This will give you a texture closer to English cucumbers. The rest of the recipe stays the same. Just make sure to salt and press them thoroughly.

Print