After walking back from the farmers’ market one breezy Tuesday morning, I unpacked a bag that smelled like summer—fresh dill, sweet onions, and two hefty English cucumbers that were still cool from the stall.
That day happened to fall in the middle of our family’s “light and simple” week, a quiet tradition we keep after long holidays or rich Sunday dinners. We don’t call it a fast, not formally, but it’s the kind of week where nobody touches the butter dish and everything feels a bit lighter.
I remember standing by the sink, slicing the cucumbers so thin they curled at the edges. My daughter-in-law was sitting at the kitchen island flipping through a gardening magazine, and I asked her to taste the dressing—just sour cream, vinegar, a touch of sugar, and plenty of dill. She raised her eyebrows with the first bite and said it reminded her of picnics in Hungary when she was little. Funny how the most modest ingredients can stretch across continents and decades.
We ate the salad straight from the serving bowl that night, forks crossing, alongside roasted potatoes and a pot of lemony lentil soup. No ceremony, no big platters—just cool, creamy cucumber ribbons, a porch light buzzing above us, and the hum of early summer evenings returning.
Short Description
Creamy cucumber salad combines thinly sliced English cucumbers, a tangy dill dressing, and a hint of garlic for a refreshing, easy-to-make side dish perfect for warm days.
Key Ingredients
- 2 English cucumbers
- ½ red onion (optional)
- ½ cup sour cream
- 1 Tbsp fresh dill, chopped
- 2 Tbsp white vinegar
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tsp sugar
Tools Needed
- Sharp knife
- Large mixing bowl
- Whisk
- Cutting board
- Measuring spoons and cups
Cooking Instructions
Step 1: Slice the Cucumbers
Peel cucumbers and cut into very thin slices. Add to a large bowl. Add red onion if using.
Step 2: Mix the Dressing
In a small bowl, whisk sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
Step 3: Combine and Chill
Pour dressing over cucumber slices. Stir gently to coat evenly. Cover and refrigerate for 1 hour to let flavors meld.
Step 4: Serve
Give the salad a gentle stir. Taste and adjust salt or vinegar if desired. Serve chilled as a cool side dish.
Troubleshooting:
If dressing seems thick, add a little extra vinegar or a splash of water to thin.
Why You’ll Love This Recipe
Refreshing Crunch: Crisp cucumbers in a silky, tangy coating
Quick Fix: Ready after just a few minutes plus chilling
Health-Conscious: Low-calorie, fresh, with light creamy texture
Versatile Side: Complements grilled meats, sandwiches, or brunch
Make-Ahead Friendly: Perfect to prep in the morning and serve later
Mistakes to Avoid & Solutions
Dressing too thick: Use more vinegar or water to thin slightly
Slices too thick: Soak them too narrow for easy eating
Over-mixing onion: Adds harsh bite
Solution: Toss just before serving if using onion
Undertasting: Salt is key to bring out flavors
Solution: Taste once after chilling and adjust seasoning
Serving and Pairing Suggestions
Serve chilled in a glass bowl for visual appeal
Pair with grilled chicken, fish tacos, or barbecue
Serve buffet style in summer gatherings
Great for picnics, potlucks, or lazy brunches
Storage and Reheating Tips
Store: Airtight container in fridge up to 3 days
Re-stir: Remix before serving—liquid settles
Avoid freezer: Cucumbers lose crunch when frozen
FAQs
1. Can I use regular cucumbers?
Yes, but peel them to reduce bitterness and seed volume.
2. Is Greek yogurt a good substitute for sour cream?
Absolutely, it makes the salad lighter and tangier.
3. Can I add fresh herbs?
Sure, chopped chives or mint make lovely additions.
4. What if I don’t like onions?
Leave them out or soak slices in water to soften bite.
5. Can I add crunch, like seeds or nuts?
Toasted pumpkin seeds or slivered almonds add nice texture on top before serving.
Tips & Tricks
Use a mandoline slicer for ultra-thin, even slices
Stir dressing again before chilling to ensure smooth blend
Chill cucumbers before slicing to help keep them crisp
Adjust sweetness with a bit more sugar if cucumbers taste tart
For a tangier kick, use apple cider vinegar instead of white
Recipe Variations
Greek Style: Use Greek yogurt, add chopped mint, cucumber, and omit sugar
Spicy Version: Add a dash of cayenne or crushed red pepper flakes to dressing
Herby Mix: Swap dill for fresh parsley or tarragon
Creamier: Use half sour cream, half mayonnaise for richer texture
Final Thoughts
That quiet dinner with the cucumber salad turned out to be the most satisfying meal of our week. No meat, no heavy sauces, just crisp, creamy freshness and conversation. Recipes like this remind me how little it takes to make something feel whole. A few cucumbers, a quick whisk of dressing, and suddenly the table feels inviting again.
I’ve made dozens of side dishes over the years, but this one always earns a spot when we’re keeping things gentle and nourishing. When the day’s been long or the appetite short, this salad seems to reset the rhythm – cool, clean, and quietly comforting.
Creamy Cucumber Salad
Print ThisIngredients
- 2 English cucumbers
- ½ red onion (optional)
- ½ cup sour cream
- 1 Tbsp fresh dill, chopped
- 2 Tbsp white vinegar
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tsp sugar
Instructions
Step 1: Slice the Cucumbers
Peel cucumbers and cut into very thin slices. Add to a large bowl. Add red onion if using.
Step 2: Mix the Dressing
In a small bowl, whisk sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
Step 3: Combine and Chill
Pour dressing over cucumber slices. Stir gently to coat evenly. Cover and refrigerate for 1 hour to let flavors meld.
Step 4: Serve
Give the salad a gentle stir. Taste and adjust salt or vinegar if desired. Serve chilled as a cool side dish.
