Summer is here and the sun is shining bright. Too hot to turn on the oven? This creamy cucumber salad is for you. It is the perfect addition to your next family BBQ.
This dish delivers a cool, refreshing crunch in every bite. It is light enough for lunch but hearty enough for dinner. You will love how simple it is to whip up.
Why You’ll Love This Recipe
This recipe is a lifesaver on busy summer weeknights. It uses simple pantry staples you likely already have. You get a restaurant-quality side in just fifteen minutes of prep. It is budget-friendly for feeding large families or crowds.
Everyone loves the tangy and fresh dill flavor. It pairs beautifully with almost any main course. Your guests will definitely ask for the recipe at your next potluck. It is the ultimate crowd-pleaser for all ages.
Simple Method
Making this salad is very straightforward and fast. You just slice, whisk, and toss the ingredients together. A mandoline makes the slicing work even faster for you. Even a beginner cook can master this dish with ease. Reassurance is built into every simple step.
Ingredients You’ll Need
This recipe relies on fresh seasonal produce at its best.
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Thinly slice the cucumbers and red onion using a knife or mandoline.
- In a medium mixing bowl, whisk together the sour cream, white wine vinegar, fresh dill, sugar, salt, and black pepper until smooth.
- Add the sliced cucumbers and red onions to the bowl with the dressing.
- Toss gently until all vegetable slices are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled.
Best Ways to Enjoy It
Serve this chilled on a sunny afternoon. It pairs perfectly with grilled chicken or fish. Try it alongside a juicy burger at your next BBQ. It is a potluck favorite that disappears quickly. Set the table and enjoy this fresh treat with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This salad stays fresh for two days easily. The flavors actually get better after a few hours of chilling. Give it a quick stir before you serve it again. It is perfect for meal prep lunches too.
Tips for Best Results
- Use English cucumbers to avoid large, bitter seeds.
- Slice the vegetables very thin for the best texture.
- Do not skip the chilling time in the refrigerator.
- Fresh dill provides much better flavor than dried herbs.
- Use a mandoline for perfectly even cucumber slices every time.
- Double the batch for large summer holiday gatherings.
- Pat the cucumbers dry if they seem too watery.
Make It Your Own
- Swap sour cream for Greek yogurt for extra protein.
- Add a pinch of red pepper flakes for a little heat.
- Use apple cider vinegar for a slightly fruitier tang.
- Toss in some fresh chives for extra garden-fresh flavor.
Common Questions
Can I make this ahead of time?
Yes, you can make this a few hours before serving. It actually tastes better after thirty minutes in the fridge. Just stir it well before putting it on the table.
Will my kids eat this?
Most kids love the mild and crunchy texture of this salad. The creamy dressing is very approachable for picky eaters. It is a great way to serve more vegetables.
I hope this cool salad brings relief to your hot summer nights. It is a family favorite in my kitchen and so easy. Enjoy every crisp, creamy bite!
— Lidia
Refreshing Cucumber Salad with Sour Cream Dill Dressing
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Thinly slice the cucumbers and red onion using a knife or mandoline.
- In a medium mixing bowl, whisk together the sour cream, white wine vinegar, fresh dill, sugar, salt, and black pepper until smooth.
- Add the sliced cucumbers and red onions to the bowl with the dressing.
- Toss gently until all vegetable slices are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled.
