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Creamy Cucumber Salad with Dill and Sour Cream

creamy cucumber salad - featured image

A refreshing and creamy cucumber salad featuring thinly sliced cucumbers, fresh dill, and a tangy sour cream dressing. Perfect for summer BBQs and light meals.

Ingredients

Scale
  • 3 medium English cucumbers (about 1 pound or 450 grams), thinly sliced
  • 1 cup (240 ml) full-fat sour cream
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon freshly squeezed lemon juice (about half a lemon)
  • 1 teaspoon white vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: 1 small shallot, finely minced

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them very thinly (about 1/8 inch or 3 mm thick). You may peel partially or fully if desired.
  2. Optional: Place cucumber slices in a colander, sprinkle with ½ teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels or use a salad spinner.
  3. In a mixing bowl, whisk together sour cream, lemon juice, white vinegar, sugar, salt, and black pepper until smooth and creamy. Stir in minced shallots if using.
  4. Add cucumber slices and chopped fresh dill to the dressing. Gently toss until cucumbers are evenly coated, taking care not to bruise them.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld and cucumbers soak up the dressing.
  6. Before serving, gently stir the salad, taste, and adjust salt or lemon juice if needed.

Notes

For a crisper salad, do not skip the salting and draining step. Chilling the salad for at least 30 minutes enhances flavor. Use fresh dill for best flavor. You can substitute sour cream with Greek yogurt for a tangier, lighter version or use coconut yogurt for a dairy-free option.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill, sour cream, summer salad, easy salad recipe, BBQ side dish