This creamy dill cucumber salad is quick, easy to assemble, and very refreshing. Prepared with cucumber, red onions, fresh dill, and a handful of other ingredients, it’s a perfect salad for picnics or summer grilling.
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One would think we don’t need a recipe for everything. And for a long time I myself thought you didn’t really need a recipe for this cucumber salad. Except it always tastes better when done right! So for any summer celebration, quick side or starter idea, here’s my take on this simple dill cucumber salad.
Incredibly easy to make, this cucumber salad is creamy, loaded with refreshing flavors and very fragrant too. Cucumber, red onions, dill and sour cream are the main components of the salad, while the use of pink peppercorns brings a unique and delicate flavor. A salad you’ll make again and again, for years to come.
Why you’ll love this cucumber salad:
- Only 10 minutes to prepare (or less) !
- A timeless side, creamy and refreshing
- Perfect for picnics and summer grilling
What goes into this dill cucumber salad?
- Cucumbers. I use long, English cucumbers, but Persian and other cucumbers could do too. Just make sure they don’t have too much seeds in the center.
- Red onions. They bring sharp flavors and an additional crunch to the salad. Make sure you don’t use too much. I usually recommend ¼ red onion, thinly sliced, or less. If you don’t like the taste of raw onions, you can skip them.
- Sour cream. It’s the main component of the dressing. I use full-fat sour cream, but you could use lower fat sour cream if desired.
- Lemon. The juice will add a touch of acidity to the sour cream dressing, while the zest brightens up the salad and brings additional refreshing flavors.
- Dill. Choose it fresh, and be generous when using. Dill always adds some extra refreshing flavors!
- Other seasonings. Salt, freshly ground pepper, pink peppercorns too (if you have!), Dijon mustard and apple cider vinegar also play an important part of the salad.
Tips to make this cucumber salad
I won’t go into the “how to” other than in a recipe card, because the recipe is ridiculously easy to make. However, there are a few tips to make this dill cucumber salad taste even better:
- Peel the cucumber. The recipe works both ways, with or without the peel, but I find that peeling it makes the salad more vibrant and refreshing. If you’re using organic cucumbers you can consider keeping the peel.
- Use a mandoline slicer to unsure very thin and regular cucumber slices.
- Go easy with red onions. Red onions should enhance the flavors, bringing some sharpness to the salad, but in no way be overpowering here.
- Make-ahead tip. This dill cucumber salad tastes best when it’s made at least 1 hour in advance and refrigerated to let the flavors combine.
Recipe variations and serving suggestions
- Use yogurt instead of sour cream. It makes a lighter version of this creamy cucumber salad. Keep in mind that it will also impact the flavors of the recipe though.
- Add feta cheese. I love to pair this dill cucumber salad with some crumbly feta for additional saltiness. Adjust the quantity of salt accordingly.
- Replace dill with chives or other herbs (fresh mint, basil, and parsley work too).
- Add chickpeas or navy beans to make the salad more nutritious.
- Serve with baked salmon. Dill and salmon are like best friends, and they evoke in me everything Sweden, where I used to live years ago. Try them together, it’s delicious! Add a side of brown or green lentils to make the meal even more nutritious.
- Enjoy with pita bread, baguette or no-knead bread.
Other cucumber recipes you’ll like:
- Easy 10-Minute Gazpacho
- Cucumber Feta Quinoa Salad
- Chilled Cucumber Avocado Gazpacho
- Green Goddess Quinoa Salad
- Watermelon and Cucumber Salad with Feta and Mint
Dill Cucumber Salad
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2–4 servings 1x
- Category: Sides
- Diet: Vegetarian
This creamy dill cucumber salad is quick, easy to assemble, and very refreshing. Prepared with cucumber, red onions, fresh dill, and a handful of other ingredients, it’s a perfect salad for picnics or summer grilling.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 long English cucumbers, peeled and sliced thinly*
- ¼ red onion, thinly sliced
- ⅔ cup (160 ml) sour cream
- 1 Tablespoon apple cider vinegar
- ½ lemon, juice + zest**
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- Fresh dill, chopped
- 1 teaspoon pink peppercorns, for serving (optional)
Instructions
- Peel and thinly slice two long English cucumbers, using a mandoline slicer or a large, sharp knife.
- In a medium mixing bowl, combine together the sour cream, lemon juice (keep zest for later), apple cider vinegar, and Dijon mustard. Add thinly chopped fresh dill (about 1 to 2 teaspoons). Season with salt and pepper, taste and adjust seasoning.
- Add sliced cucumbers and red onions to the sour cream mixture, and toss gently to coat. Chill in the refrigerator until ready to serve.
- When ready to serve, sprinkle some pink peppercorns over the salad, garnish with additional dill, lemon zest, and additional freshly ground pepper. Enjoy with fresh baguette or pita bread.
Notes
* You can use a mandoline slicer to have very thin cucumber slices, or simply use a sharp knife.
** Start with zesting the lemon, and then squeeze the juice. It’s always easier to start in this order. If you don’t have fresh lemons and are planning to use bottled lemon juice, you can skip the lemon zest altogether.
Did you make this recipe?
Lastly, if you make this Dill Cucumber Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
