Chatting About Creamy Cucumber Dill Salad (and a Little About Life)
Alright, so let me tell you: Creamy Cucumber Dill Salad is one of those things I make when the weather can’t decide if it’s going to boil me alive or just tease me with a little humidity. You know the days—when you open the fridge five times, hoping snacks will magically appear. This salad is my go-to, mostly because it’s so cool and refreshing but also because it reminds me of my aunt’s kitchen, where I first learned how to use dill without accidentally making everything taste like a pickle jar exploded. (And hey, there are worse fates.)
Last summer, I whipped up a big bowl for a picnic and, no joke, half my family was scraping the bowl before we even got to the main course. I should’ve made more. Lesson learned, right? Oh, and if you’re wondering—yes, my dog tried to steal a slice off the table. He’s got good taste.
Why I Keep Making This (And Maybe You Will Too)
I make this when I want something super simple but still feels (sort of) fancy. My family goes crazy for this because it’s cold and creamy, and somehow it always tastes like summer. And if I’m honest, it’s also because I can throw it together in about ten minutes, assuming I don’t get distracted by TikTok or the neighbor’s cat in the yard. Sometimes I get annoyed because the cucumbers water down the dressing, but actually, I find it works better if I just salt them a bit first—problem solved, mostly.
This recipe is also a lifesaver on days when turning on the oven feels like a crime against humanity. Plus, if you get store-bought dill (not judging), you still get that fresh pop. My cousin swears it tastes better with Greek yogurt, but I honestly think sour cream is the way to go. (You do you, though!)
What You’ll Need (With a Few Swaps, If You Want)
- 2 large cucumbers (English, Persian, or just whatever you’ve got—my grandma always insisted on Kirby, but I grab whatever’s not sad-looking)
- 1/2 small red onion, thinly sliced (or a handful of scallions if you don’t love raw onions—sometimes I skip it if I’m not in the mood)
- 1/2 cup sour cream (Greek yogurt works, but it’s a little tangier—sometimes I do half and half if the fridge is low)
- 2 tablespoons mayonnaise (I’ve forgotten this before; it’s fine, just a little less rich)
- 1 tablespoon fresh dill, chopped (dried will do in a pinch, but use less—otherwise, it gets a bit “potpourri”)
- 1 tablespoon white wine vinegar (or lemon juice, if that’s what you’ve got—apple cider vinegar works too, actually)
- Salt and pepper, to taste (sometimes a pinch of sugar too, though I usually resist)
Here’s How I Make It (Honestly, It’s Not Fussy)
- Prep the cucumbers: Slice ‘em thin—use a mandoline if you have one, but a knife does the job if you’re not in a rush. (I leave the skins on for crunch, but peel them if you want.)
- Salt the slices: Toss the cucumber slices in a colander with a big pinch of salt. Let them hang out for 10 minutes or so. This is where I usually sneak a taste and remember why I love cucumbers.
- Pat them dry: Grab a clean tea towel and blot the cucumbers. Don’t worry if they look a bit wilted—totally normal. They’ll perk up soon enough.
- Mix the dressing: In a big bowl, stir together sour cream, mayo, dill, vinegar, a little salt and pepper, and the onion. Add that pinch of sugar if you like it a bit sweeter. Honestly, don’t stress about exact amounts.
- Combine: Toss the cucumbers into the dressing. Give it all a good mix (hands work if you’re feeling wild, but a spoon is fine). Taste and adjust—sometimes needs a smidge more salt or dill.
- Chill out: Pop it in the fridge for at least 30 minutes, if you can wait. This is apparently when the magic happens, but, uh, sometimes I eat it right away.
Notes Straight From My Messy Kitchen
- I once tried using only dried dill—way too strong. Fresh is best if you can swing it.
- If the salad gets watery, I just drain off the extra liquid or scoop it out with a slotted spoon. No big deal.
- Actually, I think this tastes even better the next day, but it’s rarely left over in my house.
- Skip onions entirely if you’re not an onion person—no judgment; I do it sometimes, too.
Some Experiments That Worked (and One That Really Didn’t)
- I swapped half the cucumbers for thin-sliced radishes once—turned out great, extra peppery crunch.
- Added a handful of chopped fresh parsley when I was out of dill—surprisingly tasty, but different vibe.
- Tried adding feta: too salty for me. Maybe you’d like it?
- Once tried to make a vegan version with cashew yogurt—it, um, wasn’t my favorite. Maybe I did it wrong; let me know if you crack the code.
What If You Don’t Have the “Right” Equipment?
Mandoline slicer is amazing if you have one (but be careful—it’s a finger-slicer, too). If not, just use a sharp knife and go slow. Or, if you’re really in a pinch, I’ve even used a veggie peeler to make ribbons. It all tastes good in the end.
How Long Does This Actually Keep?
Technically, it’ll last about two days in the fridge if you cover it. But honestly, in my house it never lasts more than a day! If the dressing gets a bit runny overnight, just give it a quick stir before serving.
How I Like to Serve It (And a Family Quirk)
I love this alongside grilled chicken or burgers, or sometimes I just eat a bowl on its own and call it lunch. My dad insists on putting it on rye bread, which is… odd, but not bad. I also bring this to potlucks (someone here does, too!) and it always disappears first. Sometimes I sprinkle extra dill on top for drama.
A Few Pro Tips I Learned the Hard Way
- I once tried rushing the chilling step—it tasted fine, but the flavors weren’t as bright. So let it chill, even if you’re hungry.
- Don’t skip salting the cucumbers first, otherwise your salad gets watery and sad no matter how thick the dressing is.
- If you double the recipe, make sure your bowl is actually big enough (ask me how I know—salad avalanche!).
FAQ (Because Folks Really Have Asked Me These!)
- Can I make this dairy-free? – Probably! Try a plant-based yogurt or mayo. I haven’t nailed it personally, but some folks have luck with coconut yogurt like this one.
- What’s the best way to slice cucumbers thin? – Honestly, a mandoline is easiest (watch your fingers) but a sharp knife or even a cheese slicer will do. If the slices aren’t perfectly even, who cares?
- Can I use dried dill? – Yep, start with about 1 teaspoon. But it’s way more aromatic than fresh, so go easy or you’ll taste nothing but dill.
- Does this freeze well? – Nope! I tried once by accident (don’t ask) and it turned into a soggy mess. Just make what you’ll eat.
- My salad is watery—what gives? – That’s the cucumbers doing their thing. Next time, salt and drain ‘em a bit longer. Or just drain off the liquid; it’s still tasty. (On second thought, try using English cucumbers—they’re a bit firmer!)
Oh, and if you want a deep dive on cucumber salad history (because why not?), Saveur has a fun article. But anyway, hope you love this Creamy Cucumber Dill Salad as much as my family does. And if not, well, more for me, right?
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
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1In a large bowl, combine the sliced cucumbers and red onion.
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2In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, sugar, salt, and black pepper until smooth.
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3Pour the creamy dressing over the cucumber and onion mixture.
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4Toss everything gently until the vegetables are evenly coated with the dressing.
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5Refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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