If you’re craving a light, refreshing side that feels like a gentle hug on a warm day, this Creamy Cucumber Salad Recipe is your new best friend. Bursting with crisp cucumbers and a luscious, herb-infused dressing, it strikes the perfect balance between tangy, creamy, and crunchy. Whether you’re gearing up for a backyard barbecue or just want a quick, vibrant salad, this recipe delivers amazing flavor with minimal fuss, turning simple ingredients into something truly special.
Ingredients You’ll Need
This Creamy Cucumber Salad Recipe is a celebration of simplicity where every ingredient plays a key role in creating that fresh, creamy, and tangy bite. From the cool crunch of cucumbers to the bright pop of fresh dill, each component is essential to making this dish shine.
- ½ cup sour cream: Provides the creamy base that makes everything come together with richness and smoothness.
- 2 tablespoons fresh dill, chopped: Brings a fragrant, slightly citrusy herb note that pairs beautifully with cucumbers.
- 1 tablespoon olive oil: Adds a subtle fruity depth and helps unify the flavors.
- 1 tablespoon lemon juice: Injects freshness and a zesty brightness that lifts the dressing.
- ½ teaspoon garlic powder: Gives a mellow garlicky warmth without overpowering the salad.
- ½ teaspoon sea salt: Enhances all the other flavors and balances the creaminess.
- ¼ teaspoon black pepper: Adds just the right touch of spice for a rounded taste.
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers): The star ingredient, crisp and hydrating, delivering that classic cucumber crunch.
- 1 small red onion, thinly sliced (about 1 cup): Offers a sharp, slightly sweet bite that contrasts beautifully with the creamy dressing.
How to Make Creamy Cucumber Salad Recipe
Step 1: Whisk Together the Dressing
Start by grabbing a large bowl and whisking the sour cream, fresh dill, olive oil, lemon juice, and garlic powder until smooth and well combined. This mixture brings the creamy, herby, and tangy base that makes the salad irresistible. Season it with sea salt and black pepper, tasting as you go to hit that perfect flavor balance.
Step 2: Add Cucumbers and Onions
Next, toss in your thinly sliced cucumbers and red onion directly into the bowl with your dressing. Use a gentle folding motion to coat every slice in that luscious, creamy mixture. The cucumbers maintain their crispness, while the onion adds a subtle zing—together, they create a delightful texture that’s refreshing and satisfying.
Step 3: Chill or Serve Immediately
You can serve this Creamy Cucumber Salad Recipe right away for a fresh, crisp experience, or refrigerate it for a little while to let all the flavors mingle and deepen. Chilling enhances the creaminess and allows the dill and lemon notes to infuse the cucumbers perfectly.
How to Serve Creamy Cucumber Salad Recipe
Garnishes
For an extra pop of flavor and color, consider garnishing with a sprinkle of additional fresh dill or a few thin lemon slices. A light dusting of cracked black pepper on top right before serving can also elevate the dish’s aromatic presence.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, fish, or pork, as it provides a cooling and creamy contrast to smoky, charred flavors. It’s also a fantastic companion to hearty sandwiches or as a refreshing side in a picnic spread.
Creative Ways to Present
For a charming presentation, serve this Creamy Cucumber Salad Recipe in individual glass cups or small mason jars, layering it with colorful veggies or fresh herbs. You could also use it as a vibrant topping for tacos or flatbreads to add a crunchy, creamy twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to an airtight container and stored in the refrigerator. The salad will stay fresh and delicious for up to 2 days, but it’s best enjoyed sooner while the cucumbers retain their crisp texture.
Freezing
Because this salad relies on fresh cucumbers and a creamy dressing, freezing is not recommended. Cucumbers tend to become watery and mushy once thawed, which would diminish the texture significantly.
Reheating
Reheating is unnecessary for this salad since it’s best served cold or at room temperature. If you prefer, you can let it sit out for a few minutes before serving to take the chill off.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt works beautifully as a healthier substitute, lending a similar creamy texture with a slight tang that complements the salad perfectly.
How do I keep the cucumbers from getting soggy?
To maintain crispness, slice the cucumbers just before assembling the salad. Also, salting and draining them briefly before mixing can help reduce excess moisture if you prefer a less watery salad.
Can I add other vegetables to this salad?
Yes, feel free to toss in thinly sliced radishes, cherry tomatoes, or bell peppers for extra color and crunch. Just keep in mind that the classic flavor shines brightest with cucumbers and red onion.
Is fresh dill necessary, or can I use dried dill?
Fresh dill is ideal because it offers the brightest, most vibrant flavor. If you must use dried dill, use about one-third of the amount since it is more concentrated, but the salad might lose a bit of its fresh herb aroma.
Can this salad be made vegan?
To make it vegan, substitute sour cream with a plant-based alternative like coconut cream or cashew cream, and ensure your olive oil and seasonings are vegan-friendly. The texture and flavor will differ slightly but remain delicious.
Final Thoughts
Give this Creamy Cucumber Salad Recipe a try and watch how quickly it becomes a household favorite. It’s one of those magical dishes that feels both indulgent and wholesome, perfect for any season. Plus, it’s so easy and fast that you can whip it up whenever a fresh, tasty bite calls your name. Your taste buds will thank you!
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Creamy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and creamy cucumber salad made with a tangy sour cream dressing, fresh dill, and a hint of garlic. Perfect as a light side dish or a cool accompaniment to summer meals.
Ingredients
Dressing
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 24 ounces cucumbers, sliced (about 6 cups or 12 mini cucumbers)
- 1 small red onion, thinly sliced (about 1 cup)
Instructions
- Prepare the dressing: In a large bowl, whisk together sour cream, fresh dill, olive oil, lemon juice, and garlic powder. Season the mixture with sea salt and black pepper according to your taste preferences, ensuring the flavors are well combined.
- Add the vegetables: Add the sliced cucumbers and thinly sliced red onions into the bowl with the dressing. Toss gently but thoroughly to coat all the vegetables evenly with the creamy dressing.
- Serve or chill: You can serve the cucumber salad immediately for a fresh taste or cover and chill it in the refrigerator if you prefer a cooler, more melded flavor. This salad keeps well chilled for several hours.
Notes
- For a dairy-free version, substitute the sour cream with a plant-based yogurt.
- Use mini cucumbers or English cucumbers for less bitterness and fewer seeds.
- Chilling the salad for at least 30 minutes enhances the flavors.
- Add fresh chopped chives or green onions for an extra punch of flavor.
- This salad is best consumed within 2 days for optimal freshness.
