On warm days when you want something cool and comforting—but not heavy—this creamy cucumber salad is the answer. It’s the kind of side dish that feels effortless yet special, perfect for everything from weeknight dinners to summer gatherings.
As soon as cucumbers start piling up at the market, I find myself reaching for this recipe again and again. There’s something deeply satisfying about slicing crisp cucumbers, adding a bit of red onion, and tossing everything in a tangy, herby dressing.
It comes together in minutes, tastes fresh and bright, and somehow disappears faster than any other dish on the table. Simple, refreshing, and quietly irresistible—this is one recipe you’ll keep coming back to.
For the Creamy Cucumber Salad
- Cucumbers – The star of the dish. Fresh, crisp cucumbers give this salad its refreshing crunch. You can slice them into rounds or half-moons, depending on your preference.
- Red Onion – Adds a mild bite and a pop of color. Thin slices work best so the flavor doesn’t overpower the salad.
- Sour Cream – This creates the creamy base of the dressing, giving the salad its classic rich and tangy flavor.
- Fresh Dill – Brings a bright, herby freshness that pairs perfectly with cucumbers and sour cream.
- Olive Oil – Adds a touch of richness and helps smooth out the dressing.
- Lemon Juice – Lightens everything up with a bit of acidity, balancing the creaminess of the sour cream.
- Garlic Powder – Provides subtle savory depth without overwhelming the other flavors.
- Sea Salt – Enhances all the ingredients and brings the flavors together.
- Black Pepper – Adds a gentle warmth and a bit of contrast to the cool, creamy dressing.
Creamy Cucumber Salad Recipe
Cool, crunchy, and lightly tangy, this creamy cucumber salad comes together in minutes. A simple sour-cream dressing with dill and lemon coats crisp cucumbers and red onion for a refreshing side you can serve right away.
Print
Pin
Servings: 6
Notes
Ingredients
-
1/2 cup sour cream
-
2 tbsp fresh dill, chopped
-
1 tbsp olive oil
-
1 tbsp lemon juice
-
1/2 tsp garlic powder
-
1/2 tsp sea salt
-
1/4 tsp black pepper
-
24 oz cucumbers, sliced into circles or half-circles (about 6 cups or 12 mini cucumbers)
- 1 small red onion, sliced into thin quarter-moons (about 1 cup)
Instructions
-
In a large mixing bowl, whisk the sour cream, dill, olive oil, lemon juice, and garlic powder until smooth. Season with sea salt and black pepper.
- Add the cucumbers and red onion. Stir until everything is evenly coated.
- Refrigerate: Cover and chill for up to 3–4 days. The salad may release some liquid and soften slightly over time, but it remains tasty.
- Meal Prep Tip: For best texture, store the sliced vegetables and dressing separately, then combine just before serving.
Calories: 86 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 6 g | Fiber: 1 g | Sugar: 3 g
- Can I make this creamy cucumber salad ahead of time?
Yes… with a small caveat. You can make it ahead, but for best crunch, keep the cucumbers and onions separate from the dressing. Toss everything together just before serving and it’ll taste freshly made. - Why does my cucumber salad turn watery?
Totally normal—cucumbers are basically water wearing a green jacket. If you want to minimize pooling liquid, lightly salt the sliced cucumbers and let them sit for 10–15 minutes, then drain before mixing them into the dressing. - Can I swap the sour cream for something else?
Absolutely. Greek yogurt works beautifully and gives the salad a slightly tangier, lighter feel. Still creamy, still delicious—just a different vibe. - Which cucumbers work best here?
English or mini cucumbers are ideal because they’re less watery and have tender skins. That said, regular cucumbers are fine too—just peel them if the skin is thick and scoop out excess seeds if they’re very seedy. - How do I make this dairy-free?
Easy fix! Use a dairy-free sour cream or a thick plant-based yogurt. Coconut or cashew-based versions work well and keep that creamy texture we’re after.
