Cucumber Dill Salad

Cucumber dill salad with crisp cucumber slices tossed in a tangy sour cream and dill dressing. Thin slices stay crunchy when you chill briefly before serving.

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Prep Time 10

Chill time 10

Total Time 20

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 60

Ingredients Method Notes

Ingredients

3 cucumbers, thinly sliced

3 cucumbers Thinly slice; see notes for salting and drying to reduce water.

1/2 cup sour cream

0.5 cup sour cream Use regular sour cream for classic tang and creamy texture.

2 tbsp white vinegar

2 tbsp white vinegar Adds brightness to the dressing.

1 tbsp fresh dill, chopped

1 tbsp fresh dill Chopped fresh dill gives best herbal flavor.

1/2 tsp sugar

0.5 tsp sugar Balances the vinegar tang.

Salt and pepper, to taste

salt Add to taste; salting briefly helps prevent watery salad.
pepper Add to taste.

Method

Prep the cucumbers

Thinly slice the cucumbers and place them in a bowl. Lightly salt briefly, then pat dry so the salad stays less watery.

Make the dill dressing

Whisk together the sour cream, white vinegar, fresh dill, sugar, salt, and pepper until smooth and evenly combined. The dressing should look creamy with visible dill flecks.

Toss and chill

Pour the dressing over the cucumbers and toss to coat. Keep tossing until every slice is lightly covered.

Serve

Chill for at least 10 minutes before serving to let the cucumbers absorb flavor. Serve cold for the best crisp bite.

Notes

Pro tip: briefly salt the cucumber slices, then pat them dry—this helps avoid watery pooling and keeps the salad crisp. Refrigerate in a covered container for 1–2 days; it’s best the same day. Freezing is not recommended. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang with less fat.