Refreshing cucumber dill salad is a crisp and creamy retro salad that stands the test of time.
Sliced English cucumbers and red onions are tossed in a creamy sour cream dressing with fresh dill for a cool and crunchy salad that’s ready to serve in minutes.
Delicious Cucumber Dill Salad
- Dill and cucumber salad is a refreshing departure from salad greens and is always welcome on a potluck or picnic table.
- In only 3 steps and a few ingredients likely already on hand, cucumber salad is a go-to for last-minute guests or invites and never fails to please the palate.
- Make it part of a main dish and serve dill cucumber salad under a hot or chilled baked salmon filet, or grilled shrimp.
What’s in Cucumber Dill Salad?
- Cucumbers: English or Persian cucumbers are best in this recipe because their thin skins mean they don’t need to be peeled, they’re also more dense than garden (field) cucumbers with smaller, tender seeds so they’ll hold up longer. If you have a bounty of garden cukes, however, they’ll work great! Just peel them and scoop out the seeds if you like.
- Red Onion: Colorful and a little spicy, red onions balance out the rich flavor of the dressing. You can use white or sliced green onions instead.
- Dill: Dill adds a subtle, earthy flavor to cucumber dill salad. If fresh dill isn’t available, use 3 teaspoons of dried dill instead. You can also experiment with using other fresh herbs like thyme or basil. Toss in a few red pepper flakes for a pop of color and a little kick of heat if desired.
- Dressing: Tangy sour cream, fresh dill, salt, and pepper make this salad extra light and refreshing. Use plain Greek yogurt instead of sour cream for the same result, but with a little bit more protein. A splash of red wine vinegar will add an extra pop of tart flavor to the dressing. Make the dressing first and keep it chilled until ready to combine with the other ingredients in Step 3. For even more savory, garden flavor, stir in a little homemade ranch dressing.
- Variations: Dress up cucumber dill salad with a sprinkle of crumbled feta or blue cheese, chopped sundried tomatoes, sliced pepperoncini, diced salami, artichokes, or sliced black olives. Other veggies to consider adding are a bag of shredded coleslaw mix, spring peas, sliced radishes, or green beans.
How to Make Dill Cucumber Salad
- Slice and salt cucumbers with 1 tablespoon of salt, and let them rest for 30 minutes. (This “sweats,” or draws out some of water, and makes the cukes more crunchy.)
- Rinse the cucumbers and pat them dry
- Mix all the ingredients in a bowl and chill until ready to serve. (Full recipe below.)
How Long Do Leftovers Last?
Leftover cucumber dill salad should be kept in a covered container in the refrigerator. It should last about 3 days. It will probably get watery, so drain it and refresh the dressing before serving.
Leftovers can also be mixed in with a ranch chicken salad and tucked into a pita pocket or added to a wrap for a hearty, healthy lunch on-the-go.
More Cucumber Palate Pleasers
Did you enjoy this Cucumber Dill Salad? Leave a comment and rating below.
Cucumber Dill Salad
Equipment
Ingredients
- 2 long English cucumbers
- 1 Tablespoon kosher salt for sweating the cucumbers
- ¼ red onion thinly sliced
- ½ cup sour cream
- 3 Tablespoons chopped fresh dill* plus more for garnish
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt or to taste
Instructions
- Thinly slice cucumbers using a mandoline (or very sharp knife) and place in a large bowl. Sprinkle with salt, and stir very well to combine. Allow to rest for 30 minutes (or more) to draw out water.
- Rinse cucumbers (to remove salt). Strain and dry with a tea towel (or paper towels), squeezing lightly to remove liquid.
- Add cucumbers and onion to a medium bowl. Add sour cream, dill, and pepper. Stir well to combine.
- Allow to rest for about 30 minutes, or until ready to serve. Stir, taste, and add additional salt to taste. Garnish with dill if desired.
Notes
- Substitute ½ Tablespoon table salt for kosher salt (in step 1), if needed.
- A mandoline, or a sharp knife, work well for consistent, thinly sliced cucumbers and red onions.
- Stir together the sour cream, chopped dill, and pepper in a small bowl first. This makes mixing the ingredients together easier.
- Refrigerate leftovers for about 3 days.
- *Dried dill may be used if fresh is unavailable. 3 Tablespoons fresh herbs = 1 Tablespoon dried herbs.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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I have tried this and it is the best cucumber salad ever! Reminds me of my grandma. My son can’t stop eating it and thinks it is one person serving every time I make it.
So happy to know how much you love this salad Shauna! It’s the best when our kids love our favorites too!