Creamy Cucumber Dill Salad
A quick, refreshing summer side dish featuring crisp cucumbers, sharp red onion, and fresh dill in a luscious creamy dressing made with sour cream and Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- ½ small red onion, finely sliced
- 3 tablespoons fresh dill, chopped
- ½ cup sour cream
- ½ cup Greek yogurt (full-fat recommended)
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic, minced (optional)
- Salt and pepper to taste
- 1 teaspoon white vinegar or apple cider vinegar (optional)
Instructions
- Rinse and dry the cucumbers. Thinly slice into rounds about 1/8 inch thick. If watery, sprinkle lightly with salt and set aside in a colander for 10 minutes, then pat dry.
- Peel and cut the red onion in half. Slice one half very thinly into half-moons. Soak in cold water for 5 minutes if you want to mellow the sharpness, then drain.
- In a medium bowl, whisk together sour cream, Greek yogurt, lemon juice, vinegar (if using), minced garlic, salt, and pepper until smooth and creamy.
- Add the sliced cucumbers, red onion, and chopped dill to the dressing. Toss gently but thoroughly to coat all pieces.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
- Before serving, stir gently and adjust salt, pepper, or lemon juice as needed.
Notes
Salting cucumbers and draining excess moisture prevents a watery salad. Use fresh dill for best flavor. Chill salad for at least 30 minutes before serving. For longer storage, keep dressing separate and toss before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Fat: 5
- Carbohydrates: 7
- Fiber: 1
- Protein: 3
Keywords: cucumber salad, creamy cucumber salad, dill salad, summer side dish, easy cucumber salad, refreshing salad