Creamy Cucumber Salad Recipe

There's something wonderfully nostalgic about a big bowl of creamy cucumber salad chilling in the fridge on a hot summer day. Crisp cucumber slices, a tangy-sweet dressing, and just the right hint of dill—it’s the perfect side dish for everything from grilled burgers to Sunday potlucks.

this Recipe

This version comes straight from my grandmother’s recipe box, tweaked over the years for extra creaminess and simplicity. It’s the kind of dish that disappears fast at gatherings and has guests asking, “Can I get that recipe?” It's light, refreshing, and comes together in under 15 minutes—ideal for busy weeknights or last-minute guests.

Let's take a closer look at why this Creamy Cucumber Salad belongs in your recipe rotation.

Why You’ll Love This Creamy Cucumber Salad

Get ready to fall in love with a salad that’s as effortless as it is delicious. This Creamy Cucumber Salad brings a refreshing twist to any meal and offers plenty of reasons to keep it in your regular rotation.

First and foremost, it’s incredibly quick and easy to prepare. With just a few basic ingredients and minimal prep, you can have this salad ready in no time. It’s the perfect last-minute side when dinner needs a cool, creamy complement.

This recipe is also budget-friendly. Cucumbers, onions, sour cream, and vinegar—these are staples that won’t break the bank. You probably already have most of what you need in your kitchen right now.

Another reason this salad stands out is how refreshing and light it feels, especially during warmer months. It’s cool, crisp, and the creamy dressing adds just enough richness without being heavy.

Finally, it’s versatile enough to suit a variety of tastes. You can add fresh herbs, swap sour cream for Greek yogurt, or even toss in some cherry tomatoes or feta for a Mediterranean flair. This salad adapts beautifully.

Now let’s explore what goes into making this summertime favorite.

Ingredients Notes

The beauty of this Creamy Cucumber Salad lies in its simplicity. With just a few fresh and flavorful ingredients, you get a dish that feels more indulgent than it really is.

Cucumbers are, of course, the star of the show. I recommend using English cucumbers or Persian cucumbers for their thin skins and mild seeds. If you’re using standard slicing cucumbers, be sure to peel and deseed them to keep the texture just right.

Red onion adds a punch of color and flavor. Sliced thin, it brings just the right amount of bite to balance out the creamy dressing. If raw onion is too strong for your taste, try soaking the slices in cold water for 10 minutes before mixing them in.

The creamy base comes from sour cream. I prefer full-fat for the richest flavor, but low-fat or even Greek yogurt work well as alternatives if you're looking to lighten it up a bit.

A splash of white vinegar or apple cider vinegar gives the dressing its classic tang. Don’t skip this—it helps brighten the whole salad and cuts through the richness of the cream.

You’ll also need some fresh dill (or dried if that’s what you have), a touch of sugar, salt, and freshly ground black pepper to round everything out. As for equipment, all you need is a sharp knife, a bowl, and a spoon. No fancy tools required.

How To Make This Creamy Cucumber Salad

Putting this salad together couldn’t be easier, and it’s a great make-ahead option too. Here's how to bring it all together.

Start by slicing your cucumbers into thin rounds. If you're using English cucumbers, there's no need to peel them. Just give them a good wash and slice them evenly so the texture stays consistent throughout the salad.

Next, thinly slice your red onion. If you're worried about the sharpness, soak the slices in ice water for a few minutes while you prepare the rest of the salad. It softens the bite and mellows the flavor.

In a large mixing bowl, whisk together the sour cream, vinegar, dill, sugar, salt, and pepper. This is your dressing base—creamy, tangy, and herby. Taste it and adjust as needed. Some like it more tangy, others a bit sweeter.

Drain your onions if you've soaked them, then add both the cucumbers and onions to the bowl. Gently toss everything together until the veggies are well coated in that luscious dressing.

Once everything is mixed, cover the bowl and refrigerate the salad for at least 15–30 minutes. This gives the flavors time to meld and the cucumbers to release a bit of their juice, which helps thin the dressing to the perfect consistency.

Expect a salad that’s creamy but not heavy, crisp yet tender, and absolutely packed with flavor. The whole process takes less than 20 minutes from start to finish.

Storage Options

This salad stores well, which makes it great for meal prep or leftovers. Simply keep it in an airtight container in the refrigerator.

It will stay fresh for up to 2 days. After that, the cucumbers may begin to soften too much and release too much moisture into the dressing, making it watery.

If you notice the salad has thinned out after sitting overnight, just give it a quick stir before serving. A spoonful of fresh sour cream or Greek yogurt can bring back the creamy texture if needed.

To re-chill quickly before serving again, pop it in the fridge for 10–15 minutes. This refreshes the salad and perks up the flavor.

Variations and Substitutions

One of the best things about this Creamy Cucumber Salad is how flexible it is. You can tweak it to match your pantry or your preferences without sacrificing taste.

For a lighter version, swap the sour cream for plain Greek yogurt. It keeps the creaminess but adds a bit of protein and a slight tang.

If you're looking for extra crunch, try adding thinly sliced radishes or even shredded carrots. They blend beautifully with the cucumbers and add a splash of color.

Want a touch of sweetness? Mix in a few halved cherry tomatoes. Their natural juices pair well with the creamy dressing and give the salad a bright finish.

To give it a Mediterranean twist, toss in some crumbled feta cheese and a pinch of oregano. A handful of kalamata olives wouldn’t hurt either.

And if you’re avoiding dairy, you can make a dairy-free version using coconut yogurt or a plant-based sour cream. The texture will be slightly different, but the flavor is still delicious.

Don’t be afraid to play around. This salad is forgiving and fun to customize. Every tweak just adds a new layer of character—and might even lead to your own signature version.

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