You’ll love this classic creamy cucumber salad — light, crisp, and perfect for hot summer days. Thinly sliced cucumbers and sweet red onion are tossed with fresh dill in a tangy sour cream and mayonnaise dressing for a refreshing side, snack, or appetizer.
This easy summer salad is ideal alongside grilled meats, seafood, or burgers and travels well for potlucks, picnics, and family gatherings.
Why this recipe works
A simple, fresh “green” for any menu, this creamy cucumber salad highlights high-quality ingredients and minimal prep. The cool cucumbers and crisp onion balance rich proteins like fried fish, barbecue ribs or grilled burgers. Make it ahead so the flavors meld and the dill and vinegar can gently season the vegetables.
- Made with fresh, natural ingredients
- Simple dressing with pantry staples
- Perfect for summer and easy to make ahead
- Nutritious — cucumbers contribute vitamin K and vitamin C
- Budget-friendly and yields several servings
Here’s what you’ll need
One large English cucumber (seedless), about 2½–3 cups when sliced, 1 cup thinly sliced red onion, ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon vinegar (apple cider or white), 1 tablespoon fresh dill (or ½ tablespoon dried), ¼ teaspoon garlic powder, ¼ teaspoon sugar (optional), salt and black pepper to taste. Optional: a few sliced radishes or cherry tomatoes for color and texture.
How to make it
This salad tastes best after resting in the refrigerator for a while so the dressing can marinate the vegetables.
1. Thinly slice the cucumber (no need to peel) — a mandoline makes consistent 1/8″ slices. Place the slices on a paper towel to drain if desired. Thinly slice the red onion and combine with cucumber in a large bowl.
2. For the dressing, whisk together mayonnaise, sour cream, vinegar, dill, garlic powder and sugar in a small bowl. Toss some of the dressing with the sliced vegetables, add more if needed, then cover and chill for at least 30 minutes (1–2 hours is better).
3. Before serving, season with salt and pepper to taste and serve with a slotted spoon so excess liquid stays behind.
Recipe Tips
Because cucumbers hold a lot of water, press sliced cucumbers in a paper towel to remove excess moisture if you want a firmer, less watery salad.
Serve with a slotted spoon to drain any liquid when plating. The salad can be served slightly chilled or near room temperature; for outdoor events set the serving bowl in an ice-filled larger bowl to keep it cool and crisp.
What type of cucumber
Any slicing cucumber works, but English cucumbers are long, thin, and typically seedless, making them ideal for this salad. You can also use Persian, Lebanese, or Armenian cucumbers if available.
Variations and Substitutions
Feel free to adapt the recipe to what you have on hand:
- Replace mayonnaise with plain yogurt or Greek yogurt for a lighter dressing.
- Use white distilled, rice, or white wine vinegar in place of apple cider vinegar; you may need to adjust the amount to taste.
- Add halved grape or cherry tomatoes for color and sweetness.
- Stir in roasted sunflower seeds or sesame seeds for crunch.
- Swap red onion for green onions or white onion if preferred.
- If you don’t have fresh dill, use dried dill (about half the amount).
This creamy cucumber salad is light, refreshing, and pairs especially well with grilled proteins and fish. It’s a great make-ahead dish for summer gatherings and picnics.
More salad recipes
- Easy Chicken Salad
- Broccoli Crunch
- Classic Egg Salad
- Traditional Tuna Salad
- Seafood Cobb Salad
- Crunchy Asian Salad
If you try this recipe, please leave a comment and rating — feedback is always appreciated.
Creamy Cucumber Salad Recipe
Equipment
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Mandoline slicer or sharp knife
Ingredients
- 1 large English cucumber, thinly sliced
- 1 cup red onion, thinly sliced
- 1 tablespoon apple cider vinegar
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon fresh dill (or ½ tablespoon dried)
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar (optional)
- Salt and pepper to taste
Instructions
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Using a mandoline or sharp knife, thinly slice cucumbers to about 1/8″ and place on a paper towel to drain.
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Thinly slice red onion and add to the cucumbers in a large mixing bowl.
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In a small bowl combine mayonnaise, sour cream, vinegar, garlic powder, dill and sugar (if using). Pour some dressing over the vegetables, toss to coat, add more dressing if needed, then cover and refrigerate for at least 30 minutes (1–2 hours recommended).
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Before serving, season with salt and pepper to taste and serve with a slotted spoon.