If you’re on the lookout for a crisp, cool, and utterly delightful salad that captures summer in a bowl, the Cucumber Dill Salad Recipe is your new best friend. This salad perfectly balances the refreshing crunch of thinly sliced cucumbers with the bright burst of fresh dill and the subtle tang of sour cream dressing. It’s simple yet incredibly satisfying, making it a fantastic side dish for any meal or a light snack that feels like a treat. Whether it’s a backyard BBQ, a family dinner, or a breezy weekday lunch, this salad shines with vibrant flavors and a creamy, dreamy texture that will leave you reaching for more.
Ingredients You’ll Need
Gathering the right ingredients for this salad is a breeze, but each one plays a crucial role in building the fresh and creamy harmony that makes this dish so irresistible. From the cool crunch of cucumbers to the zingy red onions and herbaceous dill, everything complements the smooth, tangy dressing perfectly.
- 3 cups thinly sliced English cucumber: The star of the show, these provide a crisp base with a mild, refreshing flavor.
- 1/4 cup thinly sliced red onion: Adds a sharp bite and vibrant color contrast for eye-catching appeal.
- 1/4 cup chopped fresh dill: This herb brings that classic, bright, and slightly tangy taste that defines the salad.
- 1/2 cup sour cream: Creates a luscious, creamy texture and a subtle tang to bind the flavors together.
- 1 tablespoon white vinegar: Offers a sharp acidity that wakes up the salad and balances the creaminess.
- 1 teaspoon granulated sugar: A pinch of sweetness rounds out the vinegar’s punch and enhances the natural cucumber flavor.
- 1/2 teaspoon salt: Essential for seasoning and bringing out the best in every ingredient.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth to the dressing without overpowering the delicate flavors.
How to Make Cucumber Dill Salad Recipe
Step 1: Prepare the Vegetables
Start by thinly slicing the English cucumbers so they have a perfect balance of crunch and tenderness. Try to keep the slices uniform for an even texture. Then, thinly slice the red onion to add just the right touch of sharpness. Finally, chop fresh dill finely; this herb is the flavor star that ties everything together beautifully.
Step 2: Mix the Dressing
In a small bowl, whisk the sour cream with white vinegar, granulated sugar, salt, and black pepper until everything is smooth and creamy. The dressing should taste tangy with a hint of sweetness and a touch of peppery spice that will perfectly complement the crunchy veggies.
Step 3: Combine and Chill
Place the sliced cucumbers, red onion, and chopped dill in a large bowl. Pour the dressing over the vegetables and toss gently, making sure every slice is lightly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is critical because it lets the flavors meld and the salad become even more refreshing.
How to Serve Cucumber Dill Salad Recipe
Garnishes
Sprinkle a few extra chopped dill sprigs on top just before serving for a fresh pop of color and flavor. You can also add a few thin cucumber slices or a light dusting of cracked black pepper for a touch of elegance and texture.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, pork, or fish, making it a fantastic cooling counterpart. It’s also an excellent partner for deli sandwiches, picnics, or light summer meals where you want something refreshing and creamy without heaviness.
Creative Ways to Present
For a fun twist, serve this salad in individual clear glass cups to highlight its lovely layers and colors. Alternatively, stuff it inside pita pockets alongside some grilled chicken for a quick meal with a burst of fresh flavor. You can also spoon it over a bed of mixed greens to turn this into a more substantial salad option.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container in the refrigerator. Because of the fresh cucumbers and creamy dressing, it’s best eaten within 24 hours to maintain that crisp texture and bright flavor. Beyond this time, the salad starts to lose its signature crunch and freshness.
Freezing
Freezing this salad is not recommended. Cucumbers don’t freeze well as they become watery and mushy after thawing, which would compromise the delightful crunch and texture that make the salad so enjoyable.
Reheating
This is a no-cook, chilled salad meant to be enjoyed cold. No reheating needed—simply give it a quick stir to redistribute the dressing if it’s been sitting, and serve chilled for the best experience.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work fine, but English cucumbers tend to be less seedy and have thinner skins, which gives a more tender crunch and less bitter bite.
Is there a substitute for sour cream?
Yes! For a lighter version, Greek yogurt makes a perfect substitute. It keeps the creamy texture and tangy flavor but with fewer calories and more protein.
How long should I slice the cucumbers to avoid wateriness?
Thin slices are best, but before mixing, pat your cucumbers dry with a paper towel. This step keeps the salad from getting watery and keeps the texture crisp.
Can I add other herbs to this salad?
While dill is the classic choice, fresh parsley or chives can add interesting notes. Just be mindful to keep the dill dominant as it’s the key taste in this recipe.
Is this salad gluten-free and vegetarian?
Yes! The Cucumber Dill Salad Recipe is naturally gluten-free and vegetarian, making it a versatile addition to many dietary plans.
Final Thoughts
You really can’t go wrong with the Cucumber Dill Salad Recipe, whether you’re looking for a simple side or a refreshing light bite. It’s one of those dishes that feels like a secret treasure—easy to make, packed with fresh flavor, and always a crowd-pleaser. Next time you want something cool, creamy, and bright, keep this recipe close. I promise you’ll be coming back to it again and again.
Print
Cucumber Dill Salad Recipe
- Total Time: 10 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This refreshing Cucumber Dill Salad combines thinly sliced English cucumbers, red onion, and fresh dill tossed in a creamy sour cream dressing with vinegar, sugar, salt, and pepper. Perfect as a light side dish, it is quick to prepare, served chilled, and offers a cool, crisp flavor with a hint of tanginess and herbaceous freshness.
Ingredients
Vegetables and Herbs
- 3 cups thinly sliced English cucumber (about 2 medium cucumbers)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
Dressing
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the vegetables and herbs: In a large bowl, place the thinly sliced cucumbers, red onion, and freshly chopped dill. Toss gently to mix the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the sour cream, white vinegar, granulated sugar, salt, and black pepper until the dressing is smooth and well blended.
- Toss salad with dressing: Pour the creamy dressing over the cucumber mixture. Toss gently but thoroughly to ensure all cucumber slices and onions are coated evenly with the dressing.
- Chill and meld flavors: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld and the salad to become nicely chilled for serving.
- Serve: Serve the cucumber dill salad chilled as a refreshing side dish, perfect for summer meals or alongside grilled dishes.
Notes
- For a lighter version of the dressing, substitute sour cream with Greek yogurt.
- This salad is best consumed the same day but can be stored in the refrigerator for up to 24 hours.
- To avoid a watery salad, pat the cucumbers dry with a paper towel before mixing them with the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Eastern European, American
