Too hot to turn on the oven? This one is for you. When the sun is high, you need something cool and crisp on your plate.
This Crunchy Cucumber Salad is my favorite way to beat the summer heat. It is light, refreshing, and comes together in minutes. Your family will love the creamy, herb-packed dressing.
Why You’ll Love This Recipe
This recipe is a total lifesaver on busy weeknights. It requires zero cooking time and uses simple pantry staples. You can have it on the table in just 15 minutes.
It is the perfect companion for grilled chicken or burgers. The tangy sour cream balances the fresh, sweet cucumbers perfectly. It is a budget-friendly side that feels special every time.
Simple Cooking Steps
Making this salad is as easy as it gets. You just slice, whisk, and toss. Even beginner cooks can handle this with total confidence.
The secret is in the English cucumbers. They have thin skins and very few seeds. This means no peeling is required for this recipe. You save time and keep those lovely green colors.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh herbs make a huge difference here.
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced into half-moons
- 1/2 cup full-fat sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Directions
- Place the thinly sliced cucumbers and red onions in a large mixing bowl.
- In a small separate bowl, whisk together the sour cream, apple cider vinegar, chopped dill, sugar, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the cucumber and onion mixture.
- Using a large spoon or spatula, toss the vegetables gently until every slice is thoroughly coated.
- Serve immediately for maximum crispness, or cover and refrigerate for up to 30 minutes before serving to allow flavors to integrate.
Best Ways to Enjoy It
Serve this salad chilled in a pretty glass bowl. It looks vibrant and fresh on any dinner table. Pair it with grilled salmon or a juicy steak.
It is a fantastic choice for a summer potluck. People always ask for the recipe! Simply pack it in a cooler and enjoy it outdoors with friends.
Keep It Fresh
This salad is best enjoyed the day it is made. Cucumbers release water over time, which can thin the dressing. You can store leftovers in the fridge for up to two days.
If it gets a bit watery, give it a quick stir. The flavor will still be creamy and delicious. I do not recommend freezing this fresh salad.
Tips for Best Results
- Use a mandoline slicer for perfectly even, paper-thin cucumber rounds.
- Don’t skip the fresh dill; it provides a bright, grassy flavor.
- Pat your cucumber slices dry with a paper towel before mixing.
- Use full-fat sour cream for the creamiest texture possible.
- For a holiday gathering, double the batch to feed a crowd.
- Add a pinch of red pepper flakes if you like a little heat.
Ways to Switch It Up
- Swap sour cream for Greek yogurt for a tangy protein boost.
- Use lemon juice instead of vinegar for a citrusy twist.
- Add sliced radishes for extra crunch and a peppery bite.
- In late summer, toss in some halved cherry tomatoes.
Common Questions
Can I make this ahead of time?
You can slice the vegetables a few hours early. Keep them in a sealed bag. Whisk the dressing and combine right before serving for the best crunch.
What if I don’t have English cucumbers?
Regular garden cucumbers work too! Just be sure to peel the thick skin first. You may also want to scoop out the large seeds.
Will my kids actually eat this?
Most kids love the mild, sweet flavor of cucumbers. The creamy dressing is very approachable. It is a great way to get greens on their plate!
I hope this crunchy salad brings a little coolness to your summer table. Give it a try at your next BBQ and watch it disappear. Happy cooking!
— Lidia
Crunchy Cucumber Salad with Sour Cream Dill Dressing
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced into half-moons
- 1/2 cup full -fat sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the thinly sliced cucumbers and red onions in a large mixing bowl.
- In a small separate bowl, whisk together the sour cream, apple cider vinegar, chopped dill, sugar, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the cucumber and onion mixture.
- Using a large spoon or spatula, toss the vegetables gently until every slice is thoroughly coated.
- Serve immediately for maximum crispness, or cover and refrigerate for up to 30 minutes before serving to allow flavors to integrate.
