Cucumber Salad Recipe

Creamy cucumber salad always reminds me of warm Arkansas summers on my grandmother’s back porch. She’d slice cucumbers paper-thin with her favorite paring knife, toss them in a creamy dill dressing, and serve it up cold with sweet tea and stories. That blend of crisp crunch and tangy creaminess was more than a side dish—it was a memory on a plate. It’s amazing how one bite of cucumber salad can take you back to simpler times.

This version is a creamy twist that stays true to its roots—light, fresh, and perfect for warm days or easy dinners. Whether you’re feeding a hungry crew at a backyard BBQ or just treating yourself to a veggie-packed lunch, this recipe brings flavor, ease, and comfort in every chilled forkful.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This cucumber salad is pure summer simplicity. Cool, crisp cucumbers are coated in a tangy, creamy dressing that’s just the right balance of dill and vinegar. It’s refreshing yet rich, and light enough to pair with grilled mains or sandwiches.

You’ll love how quick it is—ready in under 15 minutes, plus a short chill. That makes it a go-to for busy days, last-minute guests, or weekly meal prep. The ingredients are all pantry staples, so you won’t need to run to the store for anything fancy.

This dish is naturally gluten-free, and it can easily be adapted for dairy-free diets too. It’s also a crowd-pleaser at potlucks and cookouts. You can even make it ahead, as the flavors deepen beautifully in the fridge.

Plus, it’s beginner-friendly! Whether you’re just starting to cook or you’ve been feeding a family for years, this cucumber salad fits right into your recipe rotation.

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Ingredient Overview

The beauty of this cucumber salad lies in its simplicity—just a few everyday ingredients come together to create something refreshing and satisfying. It’s creamy, herbaceous, and lightly tangy with the perfect crunch.

• English cucumbers: These are the star. Their thin skin and tender texture make them ideal for fresh salads.

• Sour cream: Adds creaminess and slight tang. You can substitute with Greek yogurt if you prefer.

• Fresh dill: Gives a burst of herby flavor that defines classic cucumber salads.

• White vinegar: Balances the richness and brightens up the dish.

• Salt & sugar: A touch of both enhances flavor and draws moisture from the cucumbers.

• Garlic powder: For a subtle savory note that rounds everything out.

• Red onion (optional): Adds color and a gentle bite if you like a little zing.

For styling, serve in a white or clear bowl to let the pale green shine. Sprinkle a few fresh dill sprigs on top or thin red onion rings for that visual pop. Chill before serving—it’s best enjoyed ice-cold!

Step-by-step Instructions

Step 1: Peel and Slice the Cucumbers

Start by peeling 2 large English cucumbers. Then, using a sharp knife or mandoline, slice them into thin, even rounds. Thin slices absorb the creamy dressing better and make every bite of this cucumber salad refreshing and crisp.

Step 2: Optional – Slice the Red Onion

If you’re using red onion, peel and slice half of it into very thin slivers. This adds a vibrant color and a mild sharpness that complements the creamy texture of the cucumbers beautifully.

Step 3: Mix the Creamy Dressing

In a small bowl, combine ½ cup of sour cream, 2 tablespoons white vinegar, 1 tablespoon chopped fresh dill, ½ teaspoon salt, ¼ teaspoon garlic powder, and 1 teaspoon sugar. Whisk until the mixture is smooth and well-blended. Tip: Letting the dressing rest for 5 minutes helps the flavors deepen.

Step 4: Combine Cucumbers and Dressing

Place the sliced cucumbers (and onions, if using) into a large bowl. Pour the creamy dressing over the vegetables. Gently toss until every cucumber slice is evenly coated—this is where the magic of the cucumber salad starts to come together.

Step 5: Chill for Flavor

Cover the bowl and refrigerate your salad for at least 1 hour. This gives the cucumbers time to absorb the dressing and the flavors to meld. Serve cold, and if desired, garnish with extra dill or cracked black pepper.

Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

If your cucumbers feel extra watery, sprinkle them with a little salt after slicing and let them sit in a colander for 10–15 minutes. Then pat dry with paper towels. This step keeps your cucumber salad from getting soupy in the fridge.

Always use fresh dill for maximum flavor. Dried dill works in a pinch, but fresh gives the dish a clean, garden-fresh finish. Try adding the dill right before serving to preserve its vibrant green color.

For a tangier profile, add a splash more white vinegar or a teaspoon of lemon juice. That bit of acid brightens everything and enhances the creamy dressing.

Want your salad to look extra special? Thinly slice your cucumbers into ribbons using a vegetable peeler, and stack them artfully in your serving bowl. It’s a small detail that makes this cucumber salad truly photo-worthy.

Leftovers keep well for 1–2 days, though the cucumbers will continue to release water. If storing, drain off any excess liquid before serving again.

For more summer-worthy ideas, pair this with recipes from our Healthy Snack Recipes Easy collection to build out a light and breezy spread.

Variations

For a dairy-free version, swap the sour cream with a plant-based yogurt or coconut cream. You’ll still get that luscious texture, with a slightly different (but delicious) twist.

Add crunch with sliced radishes or celery. These fresh veggies complement the smoothness of the cucumbers and add even more color.

If you like a bit of heat, stir in a pinch of crushed red pepper flakes or thinly sliced jalapeños. The cool base of this cucumber salad balances spicy elements beautifully.

Fresh herbs beyond dill—like parsley, mint, or chives—can bring a whole new layer of freshness. Try combinations based on what’s in your garden or fridge.

You can even serve it alongside dishes from our Summer Mexican Recipes collection for a vibrant and flavorful summer feast.

Frequently Asked Questions

Serving Suggestions

This cucumber salad shines at backyard BBQs, summer picnics, and lazy Sunday lunches. Its crisp, creamy flavor pairs beautifully with grilled chicken, pulled pork sandwiches, or even a juicy turkey burger. You can also serve it alongside warm dishes like tomato soup with fresh tomatoes for a satisfying balance of cool and cozy. For lighter fare, try it with a crusty baguette or on top of a mixed green salad. Whether you’re entertaining or just craving something fresh, this salad brings a cooling, tangy contrast to any meal.

Conclusion

Creating this cucumber salad is more than following a recipe—it’s a way to bring a bit of garden goodness to the table. It’s creamy, crisp, and downright comforting, whether you’re cooking for one or serving a crowd. The best recipes, after all, are the ones you return to season after season—and this one earns its place in that category.

I hope it inspires you to bring freshness and flavor into your kitchen. You might also find inspiration browsing our lunch recipes to round out your meal planning for the week.

If you try this cucumber salad, I’d love to hear how it turned out! Leave a comment below, share your spin on it with us, or tag us on your favorite social platform. I adore seeing your delicious creations in action!

From my kitchen to yours — happy cooking!

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