This creamy cucumber salad has been a staple on my table every summer since I first learned to balance fresh, bright flavors with a cooling, silky dressing. I discovered this particular combination during a backyard barbecue years ago when I wanted something light that still felt indulgent alongside grilled meats. The first time I served it, my neighbor — a notoriously picky eater — asked for the recipe and came back for seconds. That instant validation made me realize how simply balanced ingredients can steal the show.

What makes this version special is the contrast of textures and the concise seasoning: thin, crisp cucumber slices against a smooth sour cream base brightened with white vinegar and fresh dill. The garlic powder and a whisper of sugar amplify the cucumber's sweet notes without overpowering its natural freshness. Chilling the salad for an hour before serving allows the flavors to meld and the cucumbers to soften ever so slightly, creating a dish that feels both refreshing and comforting.

Ingredients

• 2 English cucumbers: Choose firm, bright-green English cucumbers for thin, seed-light slices. These are longer and less watery than regular slicing cucumbers; brands aren’t critical but look for ones without soft spots. If only regular cucumbers are available, peel and scoop seeds to reduce excess moisture.
• 1/2 cup sour cream: Full-fat sour cream gives the creamiest texture and best flavor (Daisy or Breakstone are reliable brands). For a lighter version, use low-fat sour cream or plain Greek yogurt; the texture will be tangier but slightly thinner.
• 1 tablespoon fresh dill, chopped: Fresh dill adds an aromatic, herbaceous note. Use about 1 tablespoon finely chopped; if using dried dill, reduce to 1 teaspoon. Trader Joe’s or any packaged fresh herb from the grocery deli works fine.
• 2 tablespoons white vinegar: Plain white vinegar brightens the dressing without adding color. Rice vinegar is a milder substitute if you prefer less acidity.
• 1/2 teaspoon salt: Use kosher salt or fine sea salt. Taste and adjust—remember cucumbers release water, so seasoning at the end is helpful if you want a stronger finish.
• 1/4 teaspoon garlic powder: Garlic powder integrates smoothly into the dressing; for a fresher bite, swap with 1 small clove of minced garlic but use sparingly to avoid overpowering.
• 1 teaspoon sugar: A small touch of sugar balances the vinegar. You can use granulated sugar, honey (slightly less), or a teaspoon of maple syrup for a different floral note.
• 1/2 red onion (optional): Thinly sliced for crunch and a gentle pungency. Soak slices in cold water for 5 minutes if you want to mellow the bite.

Instructions

Prepare the cucumbers: Peel the cucumbers with a vegetable peeler, leaving small stripes of skin if you prefer visual texture. Use a sharp knife or a mandoline to cut the cucumbers into very thin slices (about 1/8 inch thick). Thin slices absorb the dressing quickly and stay crisp. Place the slices into a large mixing bowl and spread them out so they cool evenly. Make the dressing: In a separate small bowl, whisk together 1/2 cup sour cream, 1 tablespoon chopped fresh dill, 2 tablespoons white vinegar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1 teaspoon sugar until smooth. Whisk until the sugar and salt dissolve and the dressing is glossy—this helps the flavors integrate faster when combined with the cucumbers. Optional onion preparation: If using red onion, slice it thinly into half-moons. To remove sharpness, submerge the slices in cold water for 5 minutes, then drain and pat dry. Add the onion to the cucumber bowl so their textures layer evenly in the final dish. Combine: Pour the dressing over the cucumber slices and red onion (if using). Use two large spoons or clean hands to toss gently until every slice is coated. Taste and add a pinch more salt or a splash more vinegar if you prefer tangier flavors. Chill: Cover the bowl and refrigerate for at least 1 hour before serving. Chilling lets the flavors marry and softens the cucumbers slightly, producing a cohesive texture. Serve cold, directly from the fridge.

Storage Tips

Store left-overs in an airtight container in the refrigerator for up to 3 days. Use a shallow, wide container to keep slices from compressing each other and encourage even cooling. If you anticipate making it more than a day in advance, keep the dressing separate and toss just before serving to preserve maximum crunch. When reheating (if you prefer it at room temperature), let the salad sit covered on the counter for 10–15 minutes before serving; never heat the dairy-based dressing in a microwave.

Ingredient Substitutions

To make this dairy-free, replace the sour cream with an equal amount of plain, unsweetened coconut yogurt or a commercial dairy-free sour cream. If fresh dill isn’t available, 1 teaspoon dried dill weed will work, though the flavor will be less bright—add a squeeze of lemon to compensate. For a lighter dressing, use plain Greek yogurt instead of sour cream in a 1:1 ratio. To reduce sugar, omit the teaspoon entirely or use 1 teaspoon of a granulated sweetener like erythritol.

Serving Suggestions

Serve this salad chilled alongside grilled chicken, smoked salmon, burgers, or a summer grain bowl. Garnish with a sprig of dill and a few freshly cracked black peppercorns for contrast. It pairs beautifully with potato salad or as a crisp contrast to rich, buttery mains. Present in a shallow glass bowl to show off the pale green slices and onion ribbons.

Cultural Background

Variations of creamy cucumber salads appear across many cuisines—from Eastern European versions dressed with sour cream and dill to American diner-style cucumber-onion salads. The use of sour cream and dill is particularly common in Northern and Eastern Europe, where cooling, fermented-dairy-based dressings complement hearty summer harvests. The simplicity of sliced cucumber dressed with a tangy dairy base reflects a long tradition of preserving freshness in warmer months.

Seasonal Adaptations

In summer, use garden-fresh dill and cucumbers for peak flavor. For autumn or cooler months, swap cucumbers for thinly sliced fennel for a different anise note and maintain the dressing ratios. In winter, add roasted beets or use pickled onions for acidity. For holiday tables, garnish with pomegranate seeds and microgreens to add festive color and texture.

Meal Prep Tips

For make-ahead meals, keep the dressing in a mason jar and the sliced cucumbers in a separate container. Assemble up to 4 hours before eating for the best balance of texture and flavor; if prepping longer, wait until just before serving to combine. Portion into individual containers for lunches—use shallow containers to keep slices from becoming soggy and place a paper towel on top to absorb excess moisture if storing for longer than 24 hours.

This creamy cucumber salad is one of those simple pleasures that fits many occasions. Whether you’re feeding a crowd or just want a light, satisfying side for dinner, it’s easy to prepare, adaptable, and reliably delicious. Give it a try at your next summer gathering and watch it disappear.