Creamy Cucumber Salad Recipe

There's something undeniably refreshing about a big bowl of creamy cucumber salad on a warm afternoon. The crunch of cool cucumbers wrapped in a tangy, herby dressing is the kind of simplicity that feels like summer in every bite.

I first made this recipe during a last-minute backyard barbecue when I needed a side dish fast—and had only a few ingredients in the fridge. Now, it’s a go-to staple that pairs beautifully with grilled meats, sandwiches, or even as a light lunch on its own.

Let’s dive into what makes this creamy cucumber salad a crowd-pleasing favorite.

Why You'll Love This Creamy Cucumber Salad

Get ready to meet your new favorite summer side dish. This creamy cucumber salad is quick, fuss-free, and packed with flavor in every crisp, creamy bite.

One of the biggest reasons I love this salad is how fast and easy it is to prepare. With just a few minutes of slicing and stirring, you’ll have a dish that tastes like it took a lot more effort. It's perfect for last-minute get-togethers or weeknight dinners when time is short.

It’s also incredibly budget-friendly. The main ingredients—cucumbers, sour cream, and herbs—are easy on the wallet, and you probably already have most of them on hand. No need to break the bank for a dish that feels fancy.

Another big win? It’s cool and refreshing, which makes it ideal for warmer weather. Unlike heavier sides, this salad won’t weigh you down, and it brings a nice balance to grilled or spicy mains.

Finally, it’s wonderfully versatile. Whether you want to swap in Greek yogurt for a tangier twist or toss in some cherry tomatoes for color, this salad adapts effortlessly to your taste and what’s in your fridge.

Let’s take a closer look at what goes into this creamy classic.

Ingredient Notes

The beauty of this creamy cucumber salad lies in its simplicity. Each ingredient serves a purpose, contributing to the salad’s crisp texture and bold yet refreshing flavor.

Cucumbers are, of course, the star of the show. I recommend using English cucumbers or Persian cucumbers because they have fewer seeds and thinner skins, which means no peeling or de-seeding required. They stay crunchy even after absorbing the dressing, which is exactly what you want.

Sour cream gives the salad its signature creamy texture. It’s rich but has a mild tang that complements the cucumbers perfectly. You can substitute with plain Greek yogurt if you’re looking for a protein boost or slightly lighter dressing, but sour cream offers that classic flavor.

Vinegar—usually white wine or apple cider vinegar—adds the sharp, bright note that balances the richness of the cream. Don’t skip this ingredient; it’s what lifts the whole dish and makes it pop.

Fresh dill is the herb that ties everything together. It brings a garden-fresh flavor and elevates the salad with just a hint of anise-like brightness. If you’re not a dill fan, parsley or chives make good alternatives, though dill remains the traditional favorite.

For seasoning, a mix of salt, pepper, and a pinch of sugar rounds everything out. The sugar might seem surprising, but it offsets the vinegar just enough to create a beautifully balanced dressing.

As for equipment, all you need is a sharp knife or mandoline for slicing the cucumbers thinly, a mixing bowl, and a spoon for combining the ingredients. Simple and mess-free!

How To Make This Creamy Cucumber Salad

Making this cucumber salad couldn’t be easier. It’s all about slicing, mixing, and chilling—minimal effort, maximum reward.

Start by washing and thinly slicing your cucumbers. If you're using English cucumbers, there’s no need to peel them. A mandoline makes quick work of this and ensures even slices, but a sharp knife works just as well. Try to keep your slices about ⅛ inch thick for the best texture.

Next, place the cucumber slices in a large colander and sprinkle them generously with salt. Let them sit for 20–30 minutes to draw out excess water. This step keeps your salad from getting watery and helps the dressing stick better. Afterward, gently pat them dry with paper towels.

While the cucumbers are draining, whisk together the sour cream, vinegar, dill, sugar, salt, and pepper in a bowl. You’re looking for a smooth, creamy mixture with a nice tang and a hint of sweetness. Taste and adjust the seasoning as needed.

Once the cucumbers are ready, transfer them to a mixing bowl and pour the dressing over top. Toss gently to coat every slice. The key here is to be thorough but gentle—you don’t want to break the cucumbers.

Finally, cover and refrigerate the salad for at least 30 minutes before serving. This gives the flavors time to meld and the dressing to slightly thicken. The result is a perfectly chilled, creamy salad with bright, balanced flavors.

From start to finish, this dish takes just about 45 minutes—most of which is passive time. It’s simple, satisfying, and endlessly refreshing.

Storage Options

If you have leftovers, you’re in luck—this salad stores surprisingly well. Place any remaining salad in an airtight container and refrigerate for up to 3 days. After that, the cucumbers may begin to lose their crispness.

Keep in mind that the dressing may loosen a bit as the cucumbers continue to release water. You can stir in a spoonful of sour cream just before serving to revive the creaminess.

Avoid freezing this salad. The high water content in cucumbers makes them turn mushy once thawed, which really changes the texture.

To re-serve, just give it a quick stir and taste again before serving. You might want to add a little extra dill or a pinch of salt to freshen things up.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. With just a few tweaks, you can tailor it to suit any taste or dietary need.

For a lighter version, try using Greek yogurt in place of sour cream. It brings a slightly tangier flavor and cuts down on fat without sacrificing creaminess.

Want to go dairy-free? Use plant-based yogurt or sour cream alternatives. Coconut-based versions work well and won’t overwhelm the salad’s flavor if you stick with plain, unsweetened varieties.

Add-ins are another great way to customize the salad. Thinly sliced red onions or cherry tomatoes bring extra color and bite. A handful of feta cheese adds a salty, creamy touch that plays beautifully with the dressing.

If you like a little kick, stir in a teaspoon of Dijon mustard or a dash of hot sauce. It adds subtle heat and depth without overpowering the coolness of the cucumber.

No fresh dill on hand? Don’t worry—dried dill works too. Use about one-third the amount and add a little more to taste if needed.

Feel free to experiment. Once you’ve mastered the creamy base, the variations are endless—and always delicious.

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