Cucumber Dill Salad
Crisp, cool, and dressed in a tangy sour cream dressing — this is the salad that disappears first at every summer table.
By Elara Voss, Food Editor · June 2025 · ★★★★★ 4.9 (1.2k reviews) · Gluten-free · Vegetarian
⏱ 10 min Prep · 🧊 30 min Chill · 🥗 4–6 Servings · 🔥 85 Calories/Serving
There are salads that feel like effort, and then there’s cucumber dill salad — the kind that you pull together in ten minutes and find yourself craving every single week from June through September. It is simple the way the best things always are: cold, juicy cucumbers, fresh dill, a creamy-tangy dressing; and a whisper of garlic that lingers in the most pleasant way.
This recipe has been tested, tweaked, and served at more backyard barbecues than we can count. It holds up next to grilled salmon, roast chicken, pierogies, and falafel—it is genuinely one of the most versatile side dishes in a summer cook’s repertoire. If you’ve ever wondered how to make cucumber salad that’s actually deeply flavored rather than watery and bland, read on. The secrets are simple, and they change everything.
“The secret isn’t in the dressing alone — it’s in drawing out the cucumber’s moisture first. That single step transforms a salad from ‘fine’ to absolutely unforgettable.”
Why This Recipe Works
01 — No cooking required. Pure assembly and a quick rest in the fridge. Perfect when turning on the oven is simply not an option.
02 — Genuinely make-ahead friendly. The flavors actually improve after 30–60 minutes as the cucumber absorbs the dressing. Make it before guests arrive and forget about it.
03 — A crowd that includes everyone. Gluten-free, vegetarian, and easily made dairy-free with a simple swap. Nobody gets left out.
04 — Bright, layered flavor. Fresh dill’s grassy, anise-like notes, apple cider vinegar’s acidity, and creamy sour cream create a dressing far more complex than its short ingredient list suggests.
05 — Works with English, Persian, or garden cucumbers. Whatever variety you have on hand or find at the farmers’ market, this recipe adapts beautifully.
Ingredients
This is a recipe that rewards quality ingredients — choose the freshest cucumbers you can find, and don’t even think about substituting dried dill for fresh. The herb is the soul of the dish.
The Salad
- 2 large English cucumbers (or 4–5 Persian)
- 1 tsp kosher salt (for salting)
- ½ small red onion, very thinly sliced
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh chives, thinly sliced
The Dressing
- ½ cup full-fat sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 small clove garlic, finely grated
- 1 tsp honey or sugar
- Salt & pepper to taste
Pro Tip: For dairy-free, swap sour cream 1:1 with full-fat coconut cream or a good cashew-based sour cream. The dressing will be slightly lighter but every bit as delicious. For a Greek-style spin, use thick full-fat Greek yogurt instead.
How to Make Cucumber Dill Salad
Step 1 — Slice and salt the cucumbers Using a mandoline or a very sharp knife, slice cucumbers into thin rounds — about 3mm thick. Toss with kosher salt in a colander set over a bowl. Let sit for 20 minutes. This step draws out excess moisture, preventing a watery salad and concentrating the cucumber’s natural sweetness. Rinse lightly and pat very dry with paper towels.
Step 2 — Soak the red onion Place your thinly-sliced red onion in a small bowl of ice water for 10 minutes. This mellows its sharpness dramatically while keeping the gorgeous color and satisfying crunch. Drain and pat dry before adding to the salad.
Step 3 — Whisk the dressing In a large mixing bowl, combine sour cream, apple cider vinegar, olive oil, grated garlic, and honey. Whisk until completely smooth and creamy. Taste and season with salt and black pepper. The dressing should taste slightly more acidic and salty than you think you want — the cucumbers will mellow it perfectly.
Step 4 — Toss and fold gently Add the dried cucumbers, drained red onion, fresh dill, and chives to the dressing. Using a flexible spatula, fold everything together gently — you want each cucumber slice coated without breaking them. Do not stir aggressively or the cucumbers will weep.
Step 5 — Chill, then serve Cover and refrigerate for at least 30 minutes before serving. Right before bringing it to the table, taste one more time and add a final pinch of salt if needed. Finish with a scattering of extra fresh dill and a crack of black pepper for presentation.
Chef’s Note: This salad is best eaten the day it’s made. After 24 hours, cucumbers release more liquid and the texture softens considerably. Store leftovers in an airtight container in the fridge and drain any pooled liquid before serving on day two.
Delicious Variations
Scandinavian Style — Skip sour cream, use white wine vinegar and a pinch of sugar. Add thinly-sliced fennel and serve alongside gravlax or smoked salmon.
Greek Tzatziki Twist — Use strained Greek yogurt, add lemon zest, crushed mint, and serve as a thick dip with warm pita bread. Irresistible.
Spicy Kick Version — Add ½ tsp red pepper flakes and a drizzle of chili oil over the top. The heat plays beautifully against the cool cream dressing.
Smoked Salmon Add-In — Fold in 100g flaked hot-smoked salmon just before serving for a protein-rich main-course salad. Capers make a wonderful addition here.
Vegan & Bright — Cashew sour cream, lemon juice instead of vinegar, and an extra tablespoon of good olive oil. Finish with toasted seeds for texture.
German Gurkensalat — Use white vinegar, swap sour cream for crème fraîche, and add a pinch of sugar. Serve with bratwurst or schnitzel in the classic tradition.
Nutrition Information
Per serving (based on 5 servings), approximate values:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 85 kcal | 4% |
| Total Fat | 6g | 8% |
| Saturated Fat | 3g | 15% |
| Carbohydrates | 6g | 2% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 3g | — |
| Protein | 2g | 4% |
| Sodium | 210mg | 9% |
| Vitamin K | 28mcg | 23% |
Frequently Asked Questions
Can I make cucumber dill salad ahead of time? Yes — and it actually gets better after 30 to 60 minutes in the fridge as the flavors meld. You can make it up to 4 hours ahead. Beyond that, the cucumbers release more moisture and the texture shifts. Drain any pooled liquid and give it a gentle toss before serving if making more than an hour ahead.
How do I keep cucumber salad from getting watery? The salting step is the key. Tossing sliced cucumbers with salt and letting them sit in a colander for 15–20 minutes draws out the excess moisture before it can dilute your dressing. Patting them thoroughly dry after salting makes a significant difference. This one step separates a great cucumber salad from a mediocre one.
Can I use dried dill instead of fresh? We strongly advise against it. Dried dill has a muted, dusty flavor that simply cannot replicate the bright, grassy punch of fresh. This is one of those recipes where the fresh herb is not a garnish — it’s a primary flavor. If you genuinely cannot find fresh dill, fresh tarragon or flat-leaf parsley make decent alternatives.
What can I serve with cucumber dill salad? The list is wonderfully long: grilled salmon, chicken souvlaki, lamb kebabs, pulled pork sandwiches, pierogies, falafel wraps, smoked brisket, or simply alongside a good piece of crusty bread and cold cuts for a summer lunch. Its cooling character makes it especially perfect next to anything rich, smoky, or spicy.
What’s the best cucumber variety to use? English cucumbers (the long, wrapped ones) have thin skins, fewer seeds, and a mild flavor — ideal here. Persian cucumbers are also excellent, slightly crisper and sweeter. Avoid regular slicing cucumbers if possible; their thick seeds and bitter skin work against you. If that’s what you have, peel them and scoop out the seedy center.
Made this recipe? We’d love to see your cucumber dill salad. Tag us or leave a star rating — it genuinely helps other home cooks find this recipe.
