Cucumber Salad with Sour Cream and Dill Dressing is one of those timeless side dishes that seems to appear at every summer gathering. It’s crisp, cool, and creamy—the perfect harmony of refreshing and rich flavors. This recipe is inspired by my grandmother’s kitchen, where fresh dill from the garden often found its way into simple yet flavorful dishes.
Whether you’re firing up the grill, hosting a family dinner, or just looking for something light to accompany roasted meats or sandwiches, this salad is always a winner. Best of all, it’s quick to prepare and ready in just 15 minutes!
Why You’ll Love This Salad
-
Creamy & Refreshing: Juicy cucumbers meet tangy sour cream for a perfect summer bite.
-
Quick & Easy: 15 minutes from start to finish—no fuss, no stress.
-
Perfect for Summer: Light, chilled, and picnic-ready.
-
Make Ahead Friendly: Can be chilled up to 4 hours in advance for extra flavor.
Ingredients
-
½ cup reduced-fat sour cream
-
2 tablespoons fresh lemon juice (from 1 lemon)
-
2 tablespoons chopped fresh dill, plus extra for garnish (optional)
-
Coarse salt and freshly ground black pepper, to taste
-
4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
Instructions
Step 1 – Make the Dressing
In a medium bowl, whisk together the sour cream, lemon juice, and chopped dill.
Season with salt and pepper to taste, whisking until smooth.
Step 2 – Add the Cucumbers
Add the sliced cucumbers to the bowl and toss gently until evenly coated in the creamy dill dressing.
Step 3 – Chill and Serve
Cover and refrigerate for at least 30 minutes (or up to 4 hours) before serving for the best flavor. Garnish with extra dill if desired.
Make-Ahead & Storage Tips
-
Make Ahead: Prepare up to 4 hours before serving for a well-chilled salad.
-
Storage: Store in an airtight container in the refrigerator for up to 2 days.
-
Tip: Cucumbers release water over time, so drain excess liquid before serving if needed.
Variations
-
Add thinly sliced red onion for extra bite and color.
-
Swap sour cream for Greek yogurt for a tangier, protein-packed version.
-
Mix in a small grated garlic clove for added depth.
-
Replace lemon juice with vinegar for a more traditional Eastern European twist.
Serving Ideas
Pairs beautifully with:
-
Grilled chicken, steak, or sausages
-
Baked salmon or cod
-
Roast chicken or turkey sandwiches
-
Barbecue spreads and picnic buffets
-
Fresh rye bread or crusty baguette
Frequently Asked Questions
Can I use English cucumbers instead of Kirby?
Yes—just slice them thin and remove the seeds if they’re large.
Is this salad keto-friendly?
Yes, as long as your sour cream is low-carb.
Can I make it dairy-free?
Absolutely! Use a dairy-free sour cream or plain unsweetened yogurt alternative.
Does it get watery over time?
Yes, cucumbers naturally release water, so serve fresh or drain before eating.
Final Thoughts
Light, crisp, and cooling—Cucumber Salad with Sour Cream and Dill Dressing is a simple yet elegant side that elevates any summer meal. With its old-world charm, fresh flavors, and effortless preparation, it’s a recipe you’ll return to all season long.