Creamy Cucumber Salad with Dill and Sour Cream Dressing

This creamy cucumber salad is an easy, comforting dish that’s fresh, tangy and satisfying. Crisp cucumber slices are tossed in a light, creamy dressing made with Greek yogurt for a healthier touch. It’s quick to prepare and tastes best after chilling for an hour or two.

I usually make a generous batch that lasts a day or two in the fridge. The dressing only takes a few minutes to whisk, and the chill time lets the flavors meld for a cool, refreshing salad.

Ingredients

Cucumbers and onion: I used English (Persian) cucumbers with the skin left on. If you prefer larger cucumbers, peel them first. A small red onion adds a pleasant crunch and mild bite.

Greek yogurt: Provides creaminess in the dressing while keeping the salad lighter than sour cream.

Mayonnaise: Optional—about a tablespoon gives a slightly richer texture.

Sugar, salt, pepper: A pinch of sugar brightens the dressing while salt and pepper balance the tanginess.

Apple cider vinegar: Adds a gentle, fruity tang that complements the cucumbers.

Dill: Fresh dill is ideal; its flavor pairs perfectly with cucumber.

Instructions

Wash 1 lb (about 500 g) English or Persian cucumbers and slice them thinly. A mandoline makes even slices quick and easy. Peel and thinly slice a small red onion.

Place the cucumber and onion slices in a bowl and sprinkle with 2 tsp salt. Let them sit for 15–30 minutes to draw out excess water. Drain the liquid and, if the vegetables are too salty, rinse briefly and drain again. A salad spinner or a colander works well to remove excess moisture.

In a separate bowl, whisk together ½ cup Greek yogurt, 1 tbsp mayonnaise (optional), ½ tsp sugar, ½ tsp pepper, 1 tbsp apple cider vinegar, and 1 tbsp chopped dill. Taste and adjust seasoning with a little extra salt or vinegar if needed. The goal is a smooth, tangy dressing that complements the cucumbers.

Pour the dressing over the drained cucumber and onion, toss gently to coat every slice, and taste. Cover and refrigerate for 1–2 hours to let the flavors meld. Serve chilled.

Store leftovers in an airtight container in the refrigerator for up to one day; the salad maintains its flavor and texture best within that time.

Expert tips

• If you prefer a richer dressing, substitute the yogurt with ½ cup mayonnaise or sour cream.
• Salting the cucumber and onion first keeps the finished salad from becoming watery—draining off the released liquid is key.
• Sliced radish is a nice crunchy addition if you want more texture and color.
• If fresh dill isn’t available, dried dill will work—use it sparingly and taste as you go.
• To increase the amount of dressing, add more yogurt or mayo and rebalance seasoning with extra salt, pepper and a touch more vinegar.

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