Cool, crisp, and packed with flavor, this Creamy Cucumber Salad Recipe is your new go-to for quick summer sides or light lunches.
With fresh dill, sour cream, and crunchy cucumbers, it’s a refreshing bite that comes together in just five minutes—and tastes like sunshine in a bowl.
What You’ll Need for the Creamy Cucumber Salad
- English cucumbers – Their tender skin and minimal seeds make them ideal for slicing thinly without peeling. They provide crunch and freshness.
- Red onion – Adds a punch of sharp flavor and vibrant color, balancing the creaminess of the dressing.
- Sour cream – The base of the dressing, it brings tangy richness that clings beautifully to each cucumber slice.
- Red wine vinegar – Offers a gentle acidity that lifts the overall flavor and keeps the dish light and bright.
- Fresh dill – A classic herb for cucumber salads, dill adds a distinctive garden-fresh note that’s hard to beat.
- Garlic powder – Infuses subtle warmth without overpowering the other ingredients.
- Granulated sugar (optional) – Just a hint enhances the natural sweetness of the cucumbers.
- Salt and black pepper – Essential for rounding out the flavors and enhancing the salad’s refreshing bite.
Quick and Easy: How to Make This Creamy Cucumber Salad
Start by mixing the sour cream, vinegar, dill, garlic powder, and sugar in a medium bowl until the dressing is smooth and well combined. Add salt and pepper to taste.
Layer in the sliced cucumbers and red onions, and stir everything together until the vegetables are evenly coated in the creamy dressing.
You can serve the salad immediately at room temperature for a quick fix, or let it chill in the fridge for an hour if you prefer it cold and more marinated.
Creamy Cucumber Salad Tips & Twists
To keep the cucumbers from watering down the salad too quickly, consider salting and draining them beforehand—just let the slices sit in a colander with a pinch of salt for 10–15 minutes, then pat dry.
For a twist, swap sour cream with Greek yogurt for a protein-packed version, or add a squeeze of lemon juice for extra brightness. Chopped chives or parsley also make a lovely herb addition alongside or in place of dill.
If you’re looking to bulk it up, toss in halved cherry tomatoes or crumbled feta for a more substantial side.
Leftovers? Here’s How to Keep It Fresh
This salad is best enjoyed fresh, as the cucumbers will release moisture and make the dressing watery over time. If storing, keep it in an airtight container in the fridge and enjoy within 24 hours for peak texture and flavor.
Freezing isn’t recommended for this recipe due to the high water content of cucumbers, which become mushy once thawed. If you need to make it ahead, prep the dressing and veggies separately, and mix just before serving.
Creamy Cucumber Salad
Ingredients
- ¼ teaspoon garlic powder
- 1 tablespoon chopped fresh dill
- ½ cup sour cream
- Salt and pepper to taste
- 2 large English cucumbers thinly sliced
- ¼ red onion thinly sliced
- 1 teaspoon granulated sugar optional
- 3 tablespoons red wine vinegar
Instructions
- In a medium-sized mixing bowl, thoroughly whisk together the sour cream, red wine vinegar, fresh dill, granulated sugar if using, and garlic powder until the mixture is smooth and well blended. Adjust the seasoning with salt and pepper to your preference. Incorporate the sliced cucumbers and red onion into the prepared dressing, folding gently to ensure all slices are evenly coated. Serve promptly at room temperature, or for a cooler option, chill in the refrigerator for up to one hour before presenting.
