Summer cookouts and weeknight dinners call for something fresh, crisp, and utterly simple. This creamy cucumber dill salad is a staple in my kitchen, delivering a cool, tangy crunch that pairs with almost anything. I’m sharing my tried-and-true method for a salad that’s never watery or bland.

Recipe Overview

• Prep time: 15 minutes
• Chill time: 30 minutes (recommended)
• Total time: 45 minutes
• Servings: 4 to 6
• Difficulty: Easy

Why You’ll Love This Creamy Cucumber Dill Salad

• No sad, soggy cucumbers: A key salting step draws out excess moisture, keeping the salad crisp for hours.
• Bright, balanced flavour: The tang of sour cream and lemon meets the fresh, grassy notes of dill for a truly refreshing bite.
• Incredibly versatile side: It works beautifully alongside Spicy Grilled Eggplant Recipe, grilled meats, fish, or even a simple sandwich.
• Quick to throw together: With just a handful of ingredients and fifteen minutes of active work, you can have it chilling in the fridge.
• Naturally refreshing: On a hot day, this cold, creamy salad is exactly what you want next to your plate.

creamy cucumber dill salad

25 min prep  ·  50 min cook  ·  4 servings

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Ingredients You’ll Need

• 2 large English cucumbers (or 3 medium Lebanese cucumbers)
• 1½ teaspoons fine sea salt
• 240ml full-fat sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon caster sugar
• ¼ teaspoon freshly ground black pepper
• 1 small shallot, very finely diced (about 2 tablespoons)
• 3 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped (optional, for garnish)

Tip: English cucumbers have thinner skins and fewer seeds, which makes them ideal for this salad. If you use standard garden cucumbers, peel them first and scoop out the seeds with a spoon before slicing.

How to Make Creamy Cucumber Dill Salad

1. Prepare the cucumbers: Wash the cucumbers thoroughly. Using a sharp knife or a mandoline, slice them into thin rounds, about 3mm thick. You want them uniform so they all absorb the salt equally. The slices should look translucent around the edges.
2. Sweat the cucumbers: Place the slices in a large colander set over a bowl. Sprinkle over the fine sea salt and toss gently with your hands to coat every piece. Let them sit for 20 minutes. You will notice beads of water forming on the surface of the cucumber slices, and a pool of liquid will collect in the bottom of the bowl.
3. Rinse and dry: After 20 minutes, rinse the cucumber slices under cold running water to remove the excess salt. Taste one — it should be seasoned but not overly salty. Tip them onto a clean tea towel or a double layer of kitchen paper, pat them very dry, and feel how they have softened slightly but still retain a pleasant snap.
4. Make the dressing: In a medium mixing bowl, whisk together the sour cream, lemon juice, white wine vinegar, caster sugar, and black pepper. The mixture should be smooth, pale, and smell sharply of lemon and vinegar. Stir in the finely diced shallot.
5. Combine and rest: Add the dried cucumber slices and the chopped dill to the bowl of dressing. Fold everything together gently with a rubber spatula until every slice is coated in a creamy, speckled green dressing. The salad will look quite wet at this stage.
6. Chill and serve: Cover the bowl with cling film and transfer to the refrigerator for at least 30 minutes. This resting time allows the flavours to meld and the dill to infuse the cream. When you uncover it, the salad should look slightly thicker and smell wonderfully herbaceous. Give it one final stir, then transfer to a serving bowl and scatter over the chopped chives if using.

Tips From My Kitchen

• Don’t skip the salting step. This is the single most important technique for a non-watery cucumber salad. Cucumbers are over 95% water, and salting draws that liquid out through osmosis. If you skip it, your dressing will turn into a watery puddle within an hour. The 20-minute rest is non-negotiable.
• Use full-fat sour cream for stability. Low-fat or fat-free sour cream has a higher water content and a thinner consistency. It can break down and become grainy when mixed with the cucumber juices. Full-fat sour cream gives a luscious, velvety texture that clings to each slice beautifully.
• Slice the shallot as finely as you can. A coarse dice of shallot can overwhelm the delicate flavour of the dill and cucumber. Aim for pieces no larger than a grain of rice. If you have a microplane, you can even grate the shallot directly into the dressing for a more subtle oniony background.
• Fresh dill is non-negotiable here. Dried dill has a muted, hay-like flavour that simply cannot replicate the bright, anise-like notes of fresh dill. If you grow dill in your garden, pick it just before you start cooking for the most vibrant taste. Wash it and spin it very dry so you don’t add extra water to the salad.
• Let the salad rest before serving. This is not a salad you can rush. The 30-minute chill in the fridge allows the sugar to dissolve completely, the acidity to mellow, and the dill to release its essential oils into the cream. The texture also firms up slightly as the sour cream chills, creating a more cohesive dish.
• Pat the cucumbers bone-dry after rinsing. Even after salting and rinsing, the slices will hold surface moisture. A damp cucumber will thin out your dressing. Use a clean tea towel and press firmly to absorb every last droplet. You should feel the towel become damp as you work.

Delicious Variations to Try

• Spicy Version: Add ½ a finely diced red chilli (seeds removed for less heat) to the dressing along with a pinch of cayenne pepper. The gentle warmth cuts through the creamy richness wonderfully.
• Vegetarian/Vegan Option: Replace the sour cream with a thick, unsweetened plant-based yoghurt, such as coconut or soya yoghurt. Add an extra teaspoon of lemon juice to mimic the tang of sour cream, and proceed exactly as written.
• Different Protein: This salad makes an excellent topping for grilled fish or chicken. Try serving a generous spoonful over a piece of pan-seared fish or alongside a portion of Mediterranean Grilled Chicken Recipe for a light, satisfying meal.

What to Serve With Creamy Cucumber Dill Salad

• Grilled or roasted meats: The cool, creamy salad is a fantastic counterpoint to hot, smoky flavours. It pairs beautifully with a Airline Chicken Recipe Pan Seared or with lamb chops.
• Fish and seafood: A simple fillet of grilled salmon or some pan-fried white fish is elevated by the fresh, herby notes of this salad.
• Burgers and sandwiches: Use it as a topping for a juicy chicken burger or a falafel wrap. It adds a brilliant crunch and moisture without making the bread soggy.
• Rice and grain bowls: Spoon the salad over a bowl of fluffy rice, quinoa, or couscous alongside some roasted vegetables and a Vegetable Soup Recipe Healthy Bowl for a complete, light lunch.
• Barbecue spreads: Bring this to your next summer barbecue. It sits perfectly next to skewers, grilled corn, and potato salad, offering a refreshing break from heavier dishes.

Still hungry for ideas? You might also love Fresh And Simple Cucumber Caprese Salad, Pineapple Cucumber Salad from our sister kitchens.

Frequently Asked Questions

creamy cucumber dill salad

A refreshing and classic creamy cucumber dill salad featuring thinly sliced cucumbers, a tangy sour cream dressing with lemon and white wine vinegar, finely diced shallots, and fresh dill. The cucumbers are pre-salted to remove excess moisture, ensuring a crisp texture and concentrated flavor.

Print Recipe
Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients
Method
Notes

Ingredients

  

• 2 large English cucumbers or 3 medium Lebanese cucumbers
• 1½ teaspoons fine sea salt
• 240 ml full-fat sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon caster sugar
• ¼ teaspoon freshly ground black pepper
• 1 small shallot very finely diced (about 2 tablespoons)
• 3 tablespoons fresh dill finely chopped
• 1 tablespoon fresh chives finely chopped (optional, for garnish)

Method

 

1. Prepare the cucumbers: Wash the cucumbers thoroughly. Using a sharp knife or a mandoline, slice them into thin rounds, about 3mm thick. You want them uniform so they all absorb the salt equally. The slices should look translucent around the edges.
2. Sweat the cucumbers: Place the slices in a large colander set over a bowl. Sprinkle over the fine sea salt and toss gently with your hands to coat every piece. Let them sit for 20 minutes. You will notice beads of water forming on the surface of the cucumber slices, and a pool of liquid will collect in the bottom of the bowl.
3. Rinse and dry: After 20 minutes, rinse the cucumber slices under cold running water to remove the excess salt. Taste one — it should be seasoned but not overly salty. Tip them onto a clean tea towel or a double layer of kitchen paper, pat them very dry, and feel how they have softened slightly but still retain a pleasant snap.
4. Make the dressing: In a medium mixing bowl, whisk together the sour cream, lemon juice, white wine vinegar, caster sugar, and black pepper. The mixture should be smooth, pale, and smell sharply of lemon and vinegar. Stir in the finely diced shallot.
5. Combine and rest: Add the dried cucumber slices and the chopped dill to the bowl of dressing. Fold everything together gently with a rubber spatula until every slice is coated in a creamy, speckled green dressing. The salad will look quite wet at this stage.
6. Chill and serve: Cover the bowl with cling film and transfer to the refrigerator for at least 30 minutes. This resting time allows the flavours to meld and the dill to infuse the cream. When you uncover it, the salad should look slightly thicker and smell wonderfully herbaceous. Give it one final stir, then transfer to a serving bowl and scatter over the chopped chives if using.

Notes

For best results, allow the salad to chill for at least 30 minutes to an hour for the flavors to fully meld. While chives are optional, they add a lovely fresh oniony note and visual appeal. Ensure cucumbers are very dry after rinsing to prevent a watery dressing.

I hope this becomes a regular in your summer rotation as it has in mine. My kids absolutely devour this every time I make it, even asking for it as a snack straight from the bowl. Have you tried this creamy cucumber dill salad with a different herb or a twist of spice? I would love to hear how you make it your own in the comments below.

creamy cucumber dill salad: The perfect easy side dish for any meal. Fresh, crisp, and so delicious

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