Try this Creamy Cucumber Salad for a wonderfully refreshing side dish. Dill, sour cream, red onion and plenty of crunchy cucumber slices make this a summer favorite!
What do you do when it’s too hot to cook during the summer?
Honestly – I often just… Don’t cook.
We’ll have a few different salads, some deli meat and a hearty, toasted bread. And that’s dinner!
One of our favorites? This creamy cucumber salad.
Creamy Cucumber Salad Video Tutorial:
I can do some prep ahead, and it’s so easy to throw together – perfect for those lazy summer days.
How to Make a Creamy Cucumber Salad:
Making a cucumber salad is very easy: You chill the cucumbers (preferably sliced in salt water), then toss them in a simple sour cream dressing.
Why do you soak the cucumbers in salt water?
First of all: It is by no means necessary to soak the cucumbers in salted water.
It’s just extra-good.
I definitely don’t always have it together enough to actually do this step, and the salad is delicious either way.
The soaking will help the cucumbers to lose less water (so they won’t make the dressing watery – IF you drain them well, that is) and they’re super cold and crunchy.
Which is, admittedly, pretty nice 😉
Can you make the cucumber salad without dill?
Next, I know dill is a love it or hate it thing.
Dill refusers, fear not: You can obviously make a delicious cucumber salad without any dill at all.
If you’re feeling adventurous, go for a different herb:
Chives, parsley, oregano or mint have all found their way into my cucumber salad. Different from the traditional dill, but still so good!
Any sour cream substitutes?
Now if you’re not a fan of sour cream (or simply don’t have any on hand), it’s pretty easy to substitute with Greek yogurt, or a thicker regular yogurt.
I actually make this a lot with yogurt because it’s something I always have in the fridge.
And can you make this cucumber salad ahead of time?
You can definitely slice (and soak) the cucumbers a few hours ahead.
And you can make the dressing ahead, too.
I just wouldn’t recommend mixing the cucumbers with the dressing more than an hour or two before serving – the cucumbers will lose water AND get limp.
It’s better to prep both separately and then mix the chilled cucumber slices with the dressing right before you want to eat the salad.
Making a no-cook dinner out of salads without any mom guilt whatsoever is one of the best things about summer, if you ask me.
And especially so if it includes plenty of creamy cucumber salads 😉
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- 4 cucumbers (peeled if desired and thinly sliced)
- 2 teaspoons salt (divided)
- ½ cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar (optional)
- black pepper (to taste)
- 1 red onion (halved and thinly sliced)
- Prep cucumbers: Place cucumber in a bowl and cover with water. Stir in 1.5 teaspoons salt. Chill for 1-2 hours. Drain in a colander and rinse under fresh water. Drain well and pat dry with a paper towel.
- Make dressing: Whisk together sour cream, dill, vinegar, sugar, remaining salt and black pepper in a salad bowl. Add cucumbers and onion. Toss well and serve cold.