This perfect recipe for Cucumber Dill Salad tastes just as delicious as the one Grandma used to make!
Refreshing, crunchy, and delicious, homemade dill cucumber salad is tossed in a creamy dressing and is ready to serve in just minutes. It’s perfect to make when a last-minute summer invite comes along! Everyone loves a cold refreshing cucumber salad with sour cream and onion. But classic recipes like this one, which is handed down from generation to generation, have that special something. Prepare, then chill it in the refrigerator to take to summer backyard barbecues or potlucks.
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Fresh Cucumber Dill Salad
- This easy recipe is an impressive departure from ordinary green salads and has a fresh and delicate flavor that goes with everything!
- Make and take this low-cal, low-carb, healthy salad to a picnic or barbecue and watch it disappear!
- Best served super cold and crispy, cucumber dill salad can be made up to 4 hours in advance! Garnish with fresh dill, if desired.
Ingredients & Variations
CUCUMBER: English cukes have thinner skins so they don’t need to be peeled, and they are denser with fewer seeds. If English cucumbers aren’t available, regular field cucumbers can be used in a pinch, simply slice them a little thicker (peeling optional).
DRESSING: Sour cream provides the right amount of tang to this dish along with fresh dill. If fresh dill isn’t available, use 3 teaspoons of dried dill. Greek yogurt works the same as sour cream and has healthy probiotics and extra protein!
ADD-INS: For a heartier salad, toss in pre-packaged coleslaw, a few bay shrimp, bacon bits, green peas, or some diced ham. Make energizing weekday lunches by scooping cucumber dill salad into a wrap or a pita pocket!
How to Make Cucumber Dill Salad
This easy salad is ready in just 3 simple steps!
- Sprinkle sliced cucumbers (per the recipe below) with salt and rest.
- Rinse cucumbers and pat dry.
- Mix all ingredients and refrigerate until ready to serve.
Tips for the Best Creamy Summer Salad
- Use ½ tablespoon table salt in place of a full tablespoon of kosher salt, if needed.
- Use a mandoline to get consistently thin slices for the cucumbers and red onions, otherwise use a very sharp knife.
- Mix the sour cream, chopped dill, and pepper before adding to the cucumbers and red onion.
- Keep this easy formula on hand for any fresh to dried herb conversion: 3 tablespoons of fresh = 1 teaspoon of dried.
- It will keep for about 3 days in the fridge. When storing, if there is liquid on top, strain the liquid out, then stir. Garnish with additional dill if desired, and serve.
Other Fresh Salads To Try!
- Kale Caesar Salad – full of nutrients.
- Greek Salad Recipe – so many delicious flavors.
- Red Leaf Salad with Lemon Vinaigrette – a favorite recipe.
- Fennel Salad – a unique salad option.
Cucumber Dill Salad
- 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).
- Rinse cucumbers (to remove salt). Strain, or 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.
- 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.
- Note: 3 Tablespoons fresh herbs = 1 teaspoon dried herbs.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.