Cucumber Dill Salad Recipe

Of all the recipes that signal the arrival of warmer weather, none hold a place in my heart quite like this classic Cucumber Dill Salad. I remember the first time I made it for a family barbecue. I was nervous, worried it was too simple to stand out amongst the sizzling grilled meats and elaborate pasta salads. But as the afternoon sun beat down, I watched as person after person went back for a second, and even a third, helping. My uncle, a man of few words and a notoriously picky eater, pulled me aside to tell me it was the most refreshing thing he’d eaten all year. The cool, crisp crunch of the cucumber, the tangy yet creamy dressing, and the unmistakable fresh burst of dill—it was a symphony of simple, perfect flavors. Since that day, it has become my signature dish for every potluck, picnic, and summer gathering. It’s the recipe friends beg me for, and the one that disappears from the bowl first, every single time. It’s more than just a side dish; it’s a taste of sunshine, a memory of happy gatherings, and proof that sometimes, the simplest things are truly the most delicious.

Ingredients

• 2 large English cucumbers (about 2 lbs total): These are preferred for their thin skin, minimal seeds, and less bitter taste, providing the perfect crisp texture without the need for peeling.
• 1 medium red onion: Thinly sliced, it adds a pop of color and a sharp, sweet bite that beautifully contrasts the creamy dressing.
• 1 ½ teaspoons kosher salt, divided: A crucial ingredient used first to draw excess water from the cucumbers, ensuring a crunchy, not watery, final salad.
• 1 cup full-fat sour cream: This forms the rich, creamy, and tangy base of the dressing. Full-fat versions provide the best texture and flavor.
• ¼ cup fresh dill, finely chopped: The star herb of the dish. Fresh dill is essential for its bright, grassy, and slightly anise-like flavor that defines the salad.
• 2 tablespoons white vinegar: Adds a clean, sharp acidity that cuts through the richness of the sour cream and brightens all the flavors.
• 1 tablespoon granulated sugar: Just enough to balance the tang from the vinegar and sour cream, creating a perfectly harmonious dressing without being overly sweet.
• ½ teaspoon black pepper, freshly ground: Provides a gentle, woody spice that complements the coolness of the cucumber and dill.

Instructions

1. Prepare the Cucumbers and Onion: Wash and dry the English cucumbers thoroughly. Using a mandoline for uniform slices or a sharp knife, slice the cucumbers into 1/8-inch thick rounds. Slice the red onion as thinly as possible. Place the sliced cucumbers and onions into a large colander set over a bowl.
2. Sweat the Cucumbers: Sprinkle the cucumbers and onions in the colander with 1 teaspoon of the kosher salt. Toss them gently with your hands to distribute the salt evenly. Let the colander sit for at least 30 minutes, or up to 1 hour. The salt will draw out a significant amount of excess water from the cucumbers, which is the essential secret to preventing a soggy salad. You will see the water collecting in the bowl below.
3. Rinse and Dry: After the cucumbers have sweat, rinse them thoroughly under cold running water. This step is important to remove the excess salt so your final salad isn’t overly salty. Once rinsed, gently squeeze handfuls of the cucumbers to remove as much remaining water as possible. For best results, place the rinsed cucumbers on a clean kitchen towel or several layers of paper towels and pat them completely dry. The drier your cucumbers are, the crunchier your salad will be.
4. Mix the Creamy Dill Dressing: In a large mixing bowl (large enough to eventually hold the cucumbers), combine the sour cream, chopped fresh dill, white vinegar, granulated sugar, the remaining ½ teaspoon of kosher salt, and the freshly ground black pepper. Whisk everything together until the sugar has dissolved and the dressing is smooth and well-combined. Take a moment to taste the dressing and adjust if necessary—you may prefer it slightly sweeter, tangier, or with more pepper.
5. Combine and Chill: Add the dried cucumbers and onions to the bowl with the creamy dill dressing. Use a rubber spatula to gently fold everything together, being careful not to break the cucumber slices. Ensure all the cucumber and onion slices are evenly coated in the dressing.
6. Rest for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time is crucial as it allows the flavors to meld together, deepening the taste of the dill and allowing the cucumbers to absorb some of the tangy dressing. For best results, serve within 4-6 hours of making it.

Nutrition Facts

• Servings: 8 servings
• Calories per serving: Approximately 110 kcal
• Low in Calories: As a vegetable-based salad, this dish is a light and refreshing option that can easily fit into a balanced diet without being heavy.
• Source of Vitamin K: Cucumbers are a good source of Vitamin K, which is essential for bone health and proper blood clotting.
• Hydration: With their high water content, cucumbers contribute to your daily hydration needs, making this an excellent choice for hot summer days.
• Probiotics: Using a high-quality sour cream can provide beneficial probiotics, which are known to support gut health and digestion.
• Rich in Antioxidants: Fresh dill contains antioxidant compounds that help protect the body’s cells from damage.

Preparation Time

This recipe is wonderfully quick to assemble. The total active preparation time is approximately 15-20 minutes, which includes washing and slicing the vegetables and whisking the dressing. However, it’s important to factor in the passive time required for the best results: 30-60 minutes for the cucumbers to “sweat” and release their excess water, and a minimum of 1 hour of chilling time in the refrigerator for the flavors to meld beautifully.

How to Serve

This versatile Cucumber Dill Salad can be served in a variety of ways, making it a staple for any occasion. Here are some of the best ways to enjoy it:

• As a Classic Side Dish for Grilled Meats:
  • Serve it alongside grilled chicken breasts, juicy beef burgers, or perfectly cooked steak. The cool, creamy salad provides a refreshing contrast to the rich, smoky flavors from the grill.
  • It’s a fantastic partner for grilled fish, especially salmon or trout, as the dill in the salad perfectly complements the flavor of the fish.
• The Star of a Barbecue or Potluck:
  • Bring a large bowl of this salad to any summer barbecue, picnic, or potluck. It’s always a crowd-pleaser and a welcome, lighter alternative to heavier mayonnaise-based salads like potato or macaroni salad.
  • Its bright, fresh appearance adds a beautiful splash of color to any buffet table.
• For a Light and Healthy Lunch:
  • Enjoy a bowl on its own for a light, satisfying, and low-carb lunch.
  • Pair it with a slice of dark rye or pumpernickel bread for a classic European-style light meal.
  • Serve it alongside a cup of your favorite soup for a simple and elegant “soup and salad” combination.
• As a Creative Topping or Condiment:
  • Use it as a refreshing topping for sandwiches and wraps. It’s particularly delicious in a grilled chicken wrap or a simple turkey sandwich.
  • Spoon it over baked potatoes as a tangy alternative to plain sour cream and chives.
  • It can act as a delicious, chunky relish for gyros or falafel, offering a creamy coolness to balance spicier elements.

Additional Tips

1. The Cucumber Choice is Paramount: While English cucumbers are recommended for their thin skin and few seeds, you can use other varieties. If using standard field cucumbers, it’s best to peel them first, as their skin can be thick and waxy. You may also want to slice them in half lengthwise and scoop out the seeds with a spoon before slicing, as the seedy core holds a lot of water.
2. Don’t You Dare Skip the Salting Step: It might seem like an optional or fussy step, but “sweating” the cucumbers with salt is the single most important technique for achieving a crisp, creamy salad rather than a watery, soupy mess. The science of osmosis is at play here; the salt on the outside draws the water from the inside of the cucumber cells, leaving you with denser, crunchier slices that hold up to the dressing.
3. Fresh Dill is Non-Negotiable: For a recipe where dill is in the name, using fresh is key. Dried dill has a completely different, more concentrated, and less vibrant flavor profile. Fresh dill provides the bright, grassy, and almost citrusy notes that make this salad so refreshing. If you absolutely must use dried, use about 1 tablespoon of dried dill for the ¼ cup of fresh, but the result will not be the same.
4. Master the Creamy Base: This recipe calls for full-fat sour cream for its superior richness and stability. For a lighter version with a protein boost, you can substitute plain, full-fat Greek yogurt. Greek yogurt will be tangier, so you might want to taste and slightly increase the sugar to balance it. For the ultimate creamy texture, try a half-and-half combination of sour cream and Greek yogurt.
5. Balance is Everything: The dressing is a delicate balance of tangy, sweet, and salty. Don’t be afraid to taste and adjust it before adding the cucumbers. If your sour cream is particularly tangy, you may need a pinch more sugar. If you prefer a sharper bite, a little extra splash of vinegar can do the trick. A well-balanced dressing is the soul of the salad.
6. Smart Make-Ahead Strategy: While the salad is best served within a few hours of being made, you can prep the components in advance. Slice the cucumbers and onions and keep them in an airtight container in the fridge. Whisk the dressing together and store it in a separate airtight container. When you’re ready to serve, simply dry the cucumbers if any moisture has released, and then combine everything. This prevents the salad from becoming watery if made a day ahead.
7. Introduce a Hint of Garlic: For garlic lovers, a small clove of garlic, pressed through a garlic press or minced extremely fine and added to the dressing, can introduce a wonderful new layer of savory depth. Be careful not to overdo it, as a little bit of raw garlic goes a long way and you don’t want it to overpower the delicate dill flavor.
8. Play with Onion Varieties: Red onion is chosen for its mild sweetness and vibrant color. However, you can easily substitute it based on your preference. Sweet Vidalia onions would work beautifully for an even milder flavor. For a more subtle onion note, finely chopped chives or the green parts of scallions can be used instead.

FAQ Section

1. Why did my cucumber salad get so watery even after I salted it?
There are two likely culprits. First, you may not have let the cucumbers sweat long enough (30 minutes is the minimum) or you may not have been thorough enough in drying them after rinsing. It’s crucial to pat them very dry with towels. Second, the salad will naturally become a bit more watery over time as the cucumbers continue to release moisture into the dressing. This is why it’s best served within a few hours of being made.

2. Can I make this cucumber dill salad a day in advance?
While you technically can, it’s not recommended for the best texture. The cucumbers will lose their crispness and the dressing will become significantly thinner overnight. For best results when preparing ahead, follow the make-ahead tip above: store the sliced, salted, and dried cucumbers separately from the pre-mixed dressing in the refrigerator. Combine them an hour before you plan to serve.

3. Can I use Greek yogurt instead of sour cream in this recipe?
Absolutely! Greek yogurt is an excellent and popular substitution. It will result in a tangier dressing and will also add a nice boost of protein. It’s best to use full-fat Greek yogurt for a creamier consistency. You may find you need to add an extra pinch of sugar (about ½ teaspoon) to balance the extra tanginess of the yogurt.

4. What are the best types of cucumbers for this salad?
English cucumbers (also known as hothouse or seedless cucumbers) are the number one choice. Their skin is thin and unwaxed, so they don’t need to be peeled, and they have very small seeds and a crisp, less watery flesh. Persian cucumbers are another fantastic option as they share similar qualities. If you only have standard Kirby (pickling) or field cucumbers, it’s best to peel them and scoop out the seeds before slicing.

5. How long does cucumber dill salad last in the refrigerator?
Once fully combined, the salad is at its peak quality for the first 24 hours. It will remain safe to eat for up to 3 days when stored in an airtight container in the refrigerator, but be aware that the cucumbers will soften considerably and the dressing will become much more liquid with each passing day.

6. How can I make a dairy-free or vegan version of this salad?
This recipe is easily adaptable to be dairy-free or vegan. Simply substitute the sour cream with a high-quality, unsweetened vegan sour cream alternative or a plain, unsweetened plant-based yogurt (coconut or cashew-based yogurts work well for their creamy texture). Check that your sugar is vegan-certified if that is a concern. The rest of the ingredients are naturally vegan.

7. I don’t have any fresh dill. How much dried dill should I use?
Fresh dill is strongly recommended for its superior flavor in this salad. However, if you’re in a pinch, you can use dried dill. The general rule of thumb is to use one-third the amount of dried herb for fresh. So, for the ¼ cup (which is 4 tablespoons) of fresh dill called for, you would use approximately 1 to 1.5 tablespoons of dried dill.

8. Is this cucumber salad recipe considered healthy?
Yes, it is generally considered a healthy side dish. It’s low in calories, vegetable-forward, and provides hydration. Cucumbers offer vitamins and minerals, and fresh dill has its own health benefits. To make it even healthier, you can opt for Greek yogurt instead of sour cream to increase the protein content and reduce the fat. As with any dish, portion size is key.

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