When you’re looking for a truly easy side dish to beat the summer heat, try this Creamy Cucumber Salad. It’s a no cook recipe that has a cool, refreshing sour cream and mayo-based dressing, lots of fresh dill, and lemon to round out the flavors. Honestly, the dressing on its own would be delicious on burgers or sandwiches, so feel free to double it and keep a container on hand for the week.
It takes about 25 minutes to prep everything and while you could go ahead and eat the salad immediately, it benefits from chilling in the fridge for a bit. This allows the flavors to meld. The perfect cucumber recipe for a hot summer day!
For more easy summer side dishes, give my kale Caesar pasta salad, deviled egg potato salad, or my all-time favorite no cook broccoli salad a try next!
Ingredients
This salad is made simply with English cucumbers, red onion, white vinegar, and a homemade dressing. I like to combine sour cream and mayonnaise for a rich, tangy flavor. You’ll also need fresh dill, lemon juice, lemon zest, kosher salt, and black pepper. That’s it!
Ingredient Substitutions
- Cucumbers: You can substitute English cucumbers for standard cucumbers or mini cucumbers. I prefer English cucumbers because they have a thinner skin and are sweeter.
- Red onion: If you’re sensitive to raw red onion, you can use thinly sliced shallot or sliced scallions instead.
- Fresh dill: Chopped fresh parsley, chives, cilantro, or basil can be used in place of dill for a slightly different taste.
Directions
- Season the cucumbers. Peel and slice the cucumbers into half moons, then place in a bowl with thinly sliced red onion and a splash of white wine vinegar and a sprinkle of kosher salt. Toss well, then allow this to sit for 10-15 minutes. Drain.
- Meanwhile, make the creamy dressing. Combine all dressing ingredients in a bowl, then whisk well. Be sure to use fresh dill and lemon juice for the best flavor.
- Toss with dressing. Toss the cucumbers and onion with the creamy dill dressing, then refrigerate for about 1 hour. You can skip this if necessary, but this is when the salad will develop a deeper flavor.
That’s it! When you’re ready to serve, top with additional fresh dill if you like. And be sure to give a sprinkle of flaky sea salt!
FAQs
Yes, you can substitute the white wine vinegar with apple cider vinegar, red wine vinegar, or rice vinegar. I wouldn’t recommend balsamic, which will give the salad a completely different flavor.
Yes, but I much prefer the flavor of fresh herbs (especially fresh vs dried dill). If you don’t mind the difference in taste, feel free to use dried.
Add other raw crisp vegetables, like snap peas or snow peas for added crunch and nutrition! Or toss in some thinly sliced romaine lettuce.
Make-Ahead, Leftovers, & Storage
This creamy cucumber salad is perfect for making ahead. Simply prepare the salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Note, however, that I recommend enjoying this within a few hours of prepping to prevent the cucumbers from becoming soggy. Leftovers will keep for up to 3 days.
You definitely do not want to freeze this salad, as the cucumbers will lose their crisp texture upon thawing.
How To Serve
- Serve this creamy cucumber salad alongside grilled chicken or fish for a light and refreshing summer meal.
- Add a scoop of the salad to a sandwich or wrap for extra flavor and texture.
- Enjoy the salad as a side dish with a summer barbecue.This salad also pairs well with roasted vegetables or a quinoa salad for a vegetarian option.
Can’t wait for you to add this quick and easy salad to your summer cookout menu! It goes quick!
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Creamy Cucumber Salad with Dill
Equipment
- Spatula or spoon
Ingredients
For the salad
- 2 English cucumbers or 5 mini cucumbers, peeled, halved lengthwise, and cut into thin half moons about ¼-inch thick
- ½ medium red onion, thinly sliced
- 3 Tbsp white wine vinegar
- ½ tsp Kosher salt
For the creamy dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup chopped fresh dill, plus more for garnish
- ½ medium lemon, zested (1 tsp) and juiced (1 Tbsp)
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Season the cucumbers. Combine sliced cucumber, ½ medium red onion, 3 Tbsp white vinegar, and ½ tsp Kosher salt in a medium bow, then toss well. Allow this to sit for 10-15 minutes, then drain.
- Make the creamy dressing. In a separate large bowl, whisk together ½ cup sour cream, ¼ cup mayo, ½ cup fresh chopped dill, 1 tsp lemon zest, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper.
- Assemble, then chill. Add the drained cucumber to the dressing, then stir to evenly coat. Refrigerate for at least 1 hour before serving. Taste, adjust seasoning if needed, then top with additional fresh dill, if desired. Enjoy!
Notes
- This creamy cucumber salad is perfect for making ahead. Simply prepare the salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Note, however, that I recommend enjoying this within a few hours of prepping to prevent the cucumbers from becoming soggy.
- Leftovers will keep for up to 3 days.
- I do not recommend freezing this salad, as the cucumbers will lose their crisp texture upon thawing.
Nutrition
Photography by: Alana of Your Home Made Healthy.
The post No Cook Creamy Cucumber Salad with Dill appeared first on Well Seasoned Studio.