Creamy Cucumber Dill Salad (Printable)

Cool cucumbers meet creamy dill dressing for a refreshing, flavorful summer side that’s vegetarian and gluten-free.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dressing

03 - 1/2 cup sour cream
04 - 2 tablespoons mayonnaise
05 - 1 tablespoon white wine vinegar or apple cider vinegar
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon sugar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# How to make it:

01 - Place the sliced cucumbers and red onion in a large mixing bowl.
02 - In a separate bowl, whisk together sour cream, mayonnaise, vinegar, dill, sugar, garlic powder, salt, and pepper until smooth and uniform.
03 - Pour the dressing over the cucumber and onion mixture. Toss gently to coat all vegetables evenly.
04 - Cover and refrigerate for at least 30 minutes, allowing flavors to meld.
05 - Serve chilled, garnishing with additional fresh dill if desired.

# Recipe Expert Tips:

01 -
  • The creamy dressing clings beautifully to each cucumber slice, turning ordinary veggies into a cool, craveable treat.
  • It comes together in under 15 minutes, so you can whip up a bowl moments before everyone arrives.
02 -
  • If you rush and skip the chilling, the flavors won’t harmonize and the salad will taste bland.
  • I learned to slice the cucumbers extra thin after a chunky batch drowned out the dressing and made each bite less crisp.
03 -
  • Never skip the resting time in the fridge—it’s what makes the flavors sing.
  • If you want a prettier salad, use a mandoline for perfect cucumber slices that impress every guest.
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