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Creamy Dill Cucumber Salad: Best Summer Side

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This creamy dill cucumber salad is the ultimate summer side dish—cold, crisp, and perfectly balanced with tangy sour cream, fresh dill, and paper-thin red onion. It’s quick to make, uses simple ingredients, and stays creamy for up to 48 hours thanks to a crucial salting step.

Ingredients

Scale
  • 2 large English cucumbers (about 1.5 pounds total)
  • 1 medium red onion
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh dill, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt (for salting cucumbers)
  • 1/2 teaspoon kosher salt (for dressing)
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Wash and slice the cucumbers: Rinse the English cucumbers under cool water and pat dry. Trim off the ends. Using a mandoline or sharp knife, slice the cucumbers into thin rounds, about 1/8-inch thick.
  2. Salt the cucumbers: Place the cucumber slices in a large mixing bowl and sprinkle with 1 teaspoon of kosher salt. Toss well to coat every slice. Let them sit at room temperature for 15 minutes. You will notice liquid pooling at the bottom of the bowl.
  3. Prepare the red onion: While the cucumbers are resting, peel the red onion and slice it as thinly as possible. If the onion tastes too sharp, place the slices in a small bowl of ice water for 10 minutes, then drain and pat dry.
  4. Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, sugar, remaining 1/2 teaspoon salt, and black pepper until smooth and creamy. Stir in the chopped fresh dill.
  5. Drain and dry the cucumbers: After 15 minutes, transfer the salted cucumber slices to a colander and rinse briefly under cold water to remove excess salt. Shake off the water, then transfer to a clean kitchen towel or paper towels. Pat gently but thoroughly dry.
  6. Combine everything: Return the dried cucumber slices to the large mixing bowl. Add the sliced red onion. Pour the dressing over the top and toss gently until every slice is coated.
  7. Chill and rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld.
  8. Final taste and serve: Before serving, give the salad a stir and taste it. Adjust seasoning with a pinch more salt or a splash of vinegar if needed. Garnish with a few extra sprigs of fresh dill.

Notes

Do not skip the salting step—it prevents the dressing from becoming watery. Slice everything uniformly for even flavor. Pat the cucumbers bone-dry after rinsing. Let the salad rest in the fridge for at least 30 minutes for best flavor. Use fresh dill, not dried. For a dairy-free version, substitute sour cream with unsweetened dairy-free yogurt and use vegan mayonnaise.

Nutrition

Keywords: creamy dill cucumber salad, summer side dish, cucumber salad, dill, red onion, easy, no-cook, barbecue side

Find it online: https://lyrafeast.com/creamy-dill-cucumber-salad-best-summer-side/