There’s something incredibly refreshing about the first bite of a chilled creamy cucumber salad on a hot day. With its crisp cucumbers, tangy-sweet dressing, and fragrant dill, this dish brings a cool, creamy contrast to just about any summer meal.

I first started making this salad on impulse one afternoon while prepping a barbecue spread. I had cucumbers to use up and a fridge full of simple ingredients. What came together in minutes is now a staple side dish that disappears faster than the burgers. It’s cool, creamy, and completely crave-worthy.

Let’s dive into what makes this salad so special.

Why You’ll Love This Creamy Cucumber Salad

Get ready to meet your go-to summer side dish. This creamy cucumber salad is light, flavorful, and irresistibly easy to prepare.

First of all, it’s the definition of simplicity. With just a handful of ingredients and no cooking involved, this is a recipe you can pull together in less than 15 minutes. It’s perfect for last-minute gatherings or when you’re short on time.

It’s also incredibly budget-friendly. Cucumbers are often inexpensive, and the dressing is made from staples like sour cream, vinegar, and a bit of sugar—things you likely already have in your kitchen.

The salad is also endlessly versatile. You can serve it alongside grilled meats, sandwiches, or even use it as a topping for baked potatoes or wraps. It holds its own at picnics and potlucks, especially when chilled to perfection.

And finally, the flavor is unbeatable. The cucumbers stay crisp, the dressing is creamy and tangy, and the addition of fresh dill brings in that classic summertime herbaceous kick. It's comfort food with a fresh twist.

Now that you’re hooked, let’s take a look at what goes into making it.

Ingredients Notes

This creamy cucumber salad relies on just a few key ingredients, each of which adds something essential to the dish’s overall flavor and texture.

Cucumbers are, of course, the heart of this recipe. English cucumbers work beautifully because they have thin skin and very few seeds, which means you can skip peeling and seeding. If you’re using regular slicing cucumbers, consider peeling them and scooping out the seeds to avoid excess wateriness.

Sour cream forms the creamy base of the dressing. It gives the salad that rich, tangy smoothness that makes each bite so satisfying. If you want a slightly lighter version, you can substitute with plain Greek yogurt—it still adds creaminess but with a bit more protein.

Vinegar adds brightness and keeps the salad from feeling too heavy. I prefer white vinegar or apple cider vinegar for their clean, slightly sweet acidity. Just a splash transforms the dressing into something vibrant and balanced.

Fresh dill is non-negotiable in my book. It adds a grassy, slightly lemony aroma that pairs perfectly with the cool crunch of cucumber. If you only have dried dill, you can use it in a pinch, but fresh makes a world of difference.

You’ll also need a bit of sugar, salt, and black pepper to round things out. These pantry staples help mellow the tanginess and bring out the natural sweetness of the cucumbers.

You won’t need any fancy equipment—just a sharp knife or mandoline for slicing, a bowl for mixing, and a spoon for tasting along the way.

How To Make This Creamy Cucumber Salad

Making this salad is as easy as it gets, but a few tips will take it from good to great.

Start by slicing your cucumbers thinly and evenly. A mandoline makes this quick and ensures a consistent texture throughout the salad. If you're using regular cucumbers, go ahead and peel them, then cut them into half-moons or rounds, depending on your preference.

Place the sliced cucumbers in a colander and toss them with a generous pinch of salt. Let them sit for about 20-30 minutes. This step draws out excess moisture and keeps your salad from turning watery. After draining, gently pat the cucumbers dry with a paper towel.

While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the sour cream, vinegar, sugar, salt, and pepper until smooth. Then stir in the chopped fresh dill. Taste and adjust seasoning—if it’s too tangy, add a touch more sugar; too bland, a bit more vinegar or salt.

Once the cucumbers are ready, fold them gently into the dressing. Toss until every slice is evenly coated. Let the salad chill in the fridge for at least 15 minutes to allow the flavors to meld. The longer it sits, the better it gets.

When you’re ready to serve, give it one final stir. The salad should be creamy but not runny, with the cucumbers staying crisp and cool.

From start to finish, the whole process takes about 45 minutes, including draining and chilling time. You’ll end up with a dish that tastes like it took far more effort than it really did.

Storage Options

If you have leftovers (which is rare in our house), this salad keeps well for up to two days in the fridge. Store it in an airtight container to keep it fresh and prevent the cucumbers from absorbing other odors.

After a day, the cucumbers will begin to soften, but the flavor will continue to deepen. Just give it a stir before serving to reincorporate any separated dressing.

Avoid freezing this salad—cucumbers don’t hold up well to freezing and thawing, and the creamy dressing can split.

To re-crisp slightly softened cucumbers, try adding a few fresh slices just before serving and a pinch of extra dill for brightness.

Variations and Substitutions

One of the best things about this creamy cucumber salad is how adaptable it is to your taste and pantry.

You can switch out sour cream for Greek yogurt or even a blend of yogurt and mayonnaise if you like a richer dressing. It still keeps the tangy creaminess but with a little added zip.

Want more crunch? Try adding thinly sliced red onion or radishes. They bring sharpness and color that brighten up the salad beautifully.

For a bolder flavor, add a teaspoon of Dijon mustard or a clove of minced garlic to the dressing. These additions elevate the flavor and give the salad a bit more depth.

Need it dairy-free? Substitute the sour cream with a plant-based yogurt. Just be sure to choose one that’s unsweetened and plain so it doesn’t compete with the dressing’s flavor.

You can even turn this into a full meal by adding sliced grilled chicken or chickpeas for protein. It’s a great way to repurpose leftovers and stretch the salad into something more substantial.

No matter how you tweak it, this creamy cucumber salad is a recipe that welcomes creativity. Don’t be afraid to experiment until it’s just right for you.