Easy Creamy Cucumber Dill Salad in 10 Minutes
A refreshing, creamy cucumber dill salad that comes together in just 10 minutes. Perfect as a light lunch, side dish, or snack, with a tangy dressing and crunchy cucumbers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large English cucumbers
- 1 cup (240 ml) sour cream
- 1/4 cup (15 g) fresh dill, finely chopped
- 2 tablespoons (30 ml) white wine vinegar
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 small clove garlic, minced
- 1/2 teaspoon (3 g) fine sea salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- 1/4 cup red onion, thinly sliced (optional)
- 1/2 teaspoon (2 g) sugar (optional)
Instructions
- Prep the cucumbers (2 minutes): Wash and dry the cucumbers. Trim off the ends. If using English cucumbers, leave the skin on. Slice into thin rounds, about 1/8-inch (3 mm) thick. If using regular cucumbers, peel, halve lengthwise, scoop out seeds, then slice.
- Salt the cucumbers (5 minutes, mostly hands-off): Place sliced cucumbers in a colander or fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss gently. Let sit for 5 minutes. Rinse briefly with cold water, then pat dry with a clean kitchen towel or paper towels.
- Make the dressing (2 minutes): In a large mixing bowl, combine sour cream, white wine vinegar, olive oil, minced garlic, and a pinch of black pepper. Whisk until smooth and creamy. Add a tiny pinch of sugar if desired.
- Add the dill (1 minute): Fold in the finely chopped fresh dill. Reserve a small amount for garnish if desired.
- Combine (1 minute): Add the dried cucumber slices to the bowl with the dressing. If using red onion, add it now. Toss gently until every slice is coated.
- Rest and serve (optional, but recommended): Let the salad sit at room temperature for 5 minutes before serving. Serve immediately, or refrigerate for up to 2 hours for a colder, more marinated flavor.
Notes
For best texture, salt the cucumbers to draw out excess water. Use cold cucumbers but room-temperature sour cream. Do not chop dill too far in advance. Taste as you go. Salad is best within 30 minutes of making; if making ahead, keep dressing and cucumbers separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 320
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: cucumber dill salad, creamy cucumber salad, easy cucumber salad, 10 minute salad, summer salad, side dish