This Creamy Dill and Cucumber Salad is crisp, cool, and tastes even better when made ahead. It’s an easy side dish that’s perfect for summer meals, cookouts, or any busy weeknight dinner.
There’s something about a cool, creamy cucumber salad that just makes any meal feel complete. This Creamy Dill and Cucumber Salad is fresh, crisp, and loaded with bright flavor from fresh dill, crunchy English cucumber, and thinly sliced red onion. A simple dressing made with sour cream, honey, white wine vinegar, and a touch of garlic powder brings everything together into a creamy, tangy salad that’s light enough for warm weather but delicious all year long.
This is one of those back-pocket side dishes you’ll find yourself making again and again. It comes together in about 10 minutes, uses everyday ingredients, and pairs with just about everything—from grilled chicken and burgers to roasted salmon and pasta dinners.
The best part? It actually gets even better after it chills for a bit, making it perfect for meal prep, potlucks, picnics, and busy weeknight dinners. It’s cool, creamy, and always one of the first dishes to disappear.
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Why You’ll Love this Recipe
Every great dinner needs a side that doesn’t require a second thought. This is one of those recipes that just works with almost everything.
- Ready in just 10 minutes with no cooking required.
- Simple, fresh ingredients you can find year-round.
- Great make-ahead side dish—it tastes even better after chilling.
- Pairs with almost any dinner, from grilled meats to pasta.
- Cool and refreshing, especially during warmer months.
- Perfect for BBQs, picnics, potlucks, and family dinners.
Simple Ingredients and Substitutes
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- Sour Cream – Sour Cream is the creamy element to the dressing. You can substitute in plain greek yogurt. You could also use mayonnaise, but taste before adding in any salt.
- Honey – Honey brings the sweetness to the dressing. You can substitute in agave or white granulated sugar.
- White Wine Vinegar – I used white wine vinegar for this recipe, for flavor and neutral color. You can substitute in red wine vinegar, apple cider vinegar, or even rice wine vinegar. If you do not have any vinegar, you could also use lemon or lime juice.
- Garlic Powder – I used powder vs fresh garlic so that there were no large pieces in the salad. However, you can use fresh minced garlic or garlic paste in this recipe.
- Fresh Dill, finely chopped – Fresh is best in this recipe for flavor and for color. If needed, substitute about one-third the amount of dried dill. Start with a little and add more to taste. You could replace with other fresh herbs, such as basil, tarragon, or even cilantro.
- English Cucumber, diced – English cucumbers have a delicate thin skin that can be eaten and very fine seeds that can be left in. If you get a regular cucumber, you will want to peel it and may need to cut out the seeds, which can be large.
- Red Onion – red onion has a less pungent flavor that pairs so nicely with the vingear, honey, and crisp cucumber. Shallots would also be great in this. You could use white or yellow onions, but perhaps go lighter or soak them in cold water and vinegar to remove some of their bite before adding to the salad.
See recipe card for quantities.
Simple Equipment
Nothing special required for this recipe. Just a cutting board, sharp chef’s knife, a mixing spoon, and a large mixing bowl.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Cut the Cucumber in half lengthwise. Then thinly slice both halves. Cut the red onion in half, then placing the flat side down, thinly slice one half.
Talking Tip!
Mix the dressing in the large bowl first, then add the salad so that you don’t have to clean two bowls. Depending on the salad, you can toss immediately or wait until closer to serving time. For example a delicate Mesclun salad should be tossed just before serving as it will wilt fast. This cucumber salad can be tossed up to a day in advance and still be crisp.
In a medium-large bowl, mix together the sour cream, vinegar, honey, chopped dill, white wine vinegar, garlic powder, salt, pepper.
Add the sliced cucumber and onion, then mix everything together.
Taste for salt and pepper and add more as needed.
That’s it! Serve and enjoy.
Variations on this Cucumber Salad Recipe
This recipe is a great basic recipe to have on hand. Yet, there are so many ways to customize with other ingredients you love. Or change it up to make again and again throughout the year!
- Greek-Inspired: Add crumbled feta cheese and a handful of chopped tomatoes.
- Protein-Punch: Stir in a spoonful of Greek yogurt and add seasoned and roasted chickpeas for extra protein.
- Extra Crunch: Mix in thinly sliced radishes or celery. Or try roasted sunflower or pumpkin seeds.
- Quinoa Bowl: Make it a meal by adding in cooked quinoa. Multiply the dressing recipe by two for every 2 cups of quinoa added.
- Lighter Version: Substitute plain Greek yogurt for some or all of the sour cream.
- Fresh Herb Blend: Add chopped parsley or chives along with the dill.
Dill and Cucumber Salad Recipe FAQs
No! English cucumbers have thin, tender skin that’s completely edible and adds a nice pop of color. If you’re using a regular cucumber with thicker skin, you may prefer to peel it.
Yes, you can make this cucumber salad ahead. In fact, it’s even better after chilling for 30 minutes to an hour, giving the flavors time to come together. You can store it in an airtight container in the refrigerator up to a day in advance. Leftovers will also last 2-3 days.
It’s best enjoyed within 2–3 days. The cucumbers will soften and release more liquid over time, but the salad will still taste delicious.
Yes. Cucumbers naturally release water as they sit. Simply stir the salad before serving or drain off a little of the excess liquid if needed.
Absolutely. Substitute your favorite dairy-free sour cream or plain dairy-free yogurt for a similar creamy texture. Or replace the sour cream with a tablespoon of olive oil for more of a vinaigrette salad.
It pairs beautifully with grilled chicken, burgers, salmon, pork chops, kabobs, sandwiches, or even as part of a picnic or BBQ spread.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Creamy Dill and Cucumber Salad Recipe
Ingredients
- ½ Cup Sour Cream
- 1 Tablespoon White Wine Vinegar
- 2 teaspoons Honey
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- ¼ Cup Fresh Dill, finely chopped
- 1 English Cucumber
- ½ Red Onion
Instructions
- In a medium-large bowl, mix together the sour cream, vinegar, honey, chopped dill, white wine vinegar, garlic powder, salt, pepper.
- Cut the Cucumber in half lengthwise. Then thinly slice both halves. Add to the bowl with the sour cream dressing.
- Cut the red onion in half, then placing the flat side down, thinly slice one half. Add to the bowl with cucumber. Then mix everything together. Taste for salt and pepper and add more as needed.
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