Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad is the cool, crisp side dish every warm-weather table needs. Thin cucumber slices and delicate red onion are folded into a silky lemon-dill dressing that tastes bright, creamy, and wonderfully fresh.

A quick salting step keeps the cucumbers crunchy instead of watery. Meanwhile, the red onion rests briefly in lemon juice and vinegar. This softens its sharpness while adding a subtle pickled flavor throughout the salad. Sour cream brings richness, mayonnaise helps the dressing cling, and a touch of honey smooths the tang without making it sweet.

Serve this cucumber salad beside grilled chicken, salmon, burgers, or almost anything from the barbecue. It also travels beautifully to picnics and potlucks. Simple ingredients, plenty of fresh dill, and one very tempting bowl—it is the kind of side dish that quietly disappears first.

Recipe Yield: 6 servings

INGREDIENTS

2 large English cucumbers, thinly sliced
1/3 cup finely chopped fresh dill, plus more for serving
1/2 small red onion, very thinly sliced
1/2 cup full-fat sour cream
1/4 cup mayonnaise
1 tsp finely grated lemon zest
1 tsp kosher salt, divided
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp honey
1 tsp Dijon mustard
1 small garlic clove, finely grated
1/4 tsp freshly ground black pepper

INSTRUCTIONS

1. Drain the cucumbers:
Toss the cucumbers with 3/4 tsp salt in a colander. Set them over a bowl for 20 minutes, then pat them thoroughly dry.

2. Mellow the onion:
Meanwhile, combine the red onion, lemon juice, vinegar, and honey in a large bowl. Let the mixture rest for 10 minutes.

3. Make the dill dressing:
Whisk the sour cream, mayonnaise, lemon zest, Dijon, garlic, black pepper, and remaining 1/4 tsp salt into the onion mixture. Then stir in the dill.

4. Finish the salad:
Add the dried cucumbers and gently toss until evenly coated. Chill for 15 minutes, then stir once more and garnish with additional dill before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Slice the cucumbers evenly: Aim for slices about 1/8-inch thick. Thin, consistent slices absorb the creamy dill dressing while keeping a satisfying crunch.
• Dry them very well: The salting step draws out excess moisture, but patting the cucumbers dry is equally important. Otherwise, the dressing can become thin and watery.
• Prepare ahead without losing texture: Make the dressing up to one day ahead, then refrigerate it separately. Add the cucumbers 15–30 minutes before serving for the freshest, crispest result.