My Easy 10-Minute Creamy Cucumber Salad

Cool, crisp, and full of flavor, this cucumber dill salad is summer in a bowl. Thinly sliced cucumbers pair with fragrant fresh dill and a tangy, creamy dressing that’s both refreshing and satisfying. Every bite has the perfect balance of crunch and brightness, making it a go-to side for barbecues, picnics, or simple weekday meals.

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What I love most about this recipe is its simplicity. With just a handful of fresh ingredients, you can whip it up in minutes and have a dish that looks beautiful and tastes even better. It’s light enough for warm afternoons but flavorful enough to hold its own alongside grilled meats or hearty mains.

Ingredients You’ll Actually Want to Use

• Cucumbers – English cucumbers are best since they’re thin-skinned and less bitter. If using regular cucumbers, peel and remove the seeds for the best texture.
• Fresh dill – Essential for that bright, garden-fresh flavor. Dried dill can work in a pinch, but it won’t deliver the same aroma.
• Dressing base – Sour cream or Greek yogurt creates creaminess. Add vinegar or lemon juice for tang, a pinch of sugar for balance, plus salt and pepper to taste.
• Optional flavor boosts – Garlic or shallots can be mixed in if you want a bolder bite.
• Add-ins – Thinly sliced red onions add sharpness and color, cherry tomatoes make it summery, and crumbled feta adds richness that kids (and adults) love.

Why You’ll Love It

There’s a reason this recipe is a family favorite. The cucumbers provide a crisp, cooling texture, while the dill infuses a herby brightness that balances the creamy dressing. The slight tang from vinegar or lemon juice wakes up your taste buds, and the optional touch of sugar softens the edge, creating harmony in every bite.

It’s the perfect foil to richer, heavier dishes. Pair it with grilled chicken, roasted salmon, or even a cheesy quiche, and it elevates the entire meal. And because it’s mostly raw, it retains its freshness, which means every bite is light, vibrant, and satisfying.

I’ve learned that the key is letting it sit for at least 20 minutes. That short marination step allows the flavors to meld, the cucumbers to release just a touch of water, and the dill to fully infuse the dressing.

Step-by-Step Instructions

Even if you’ve never made a cucumber salad, this is foolproof. Here’s how I do it:

1. Slice the cucumbers: Use a sharp knife or mandoline to get thin, even slices. The thinner, the better—they soak up the dressing without becoming mushy.
2. Prep the dill: Strip the leaves from the stems and give them a rough chop. The aroma alone is intoxicating.
3. Mix the dressing: In a bowl, combine sour cream or Greek yogurt, lemon juice or vinegar, sugar, salt, and pepper. Taste and adjust as needed.
4. Combine: Toss the cucumbers, dill, and dressing gently in a large bowl. Avoid smashing the cucumbers—they should stay crisp.
5. Optional extras: Add thinly sliced red onion, cherry tomatoes, or crumbled feta if you like.
6. Let it sit: Refrigerate for 20–30 minutes before serving. The flavors deepen, and the salad tastes even more vibrant.

One time, I skipped the marination step because I was in a rush, and the salad tasted fine—but letting it sit afterward makes it extraordinary. Lesson learned!

Serving Ideas That Make It Shine

One of my favorite things about this cucumber dill salad is how versatile it is at the table. For a casual weeknight, I serve it alongside baked salmon or grilled chicken, and it feels like a restaurant-quality side without the fuss. During summer barbecues, I pile it next to roasted corn on the cob, potato salad, and marinated skewers—it’s the cooling, refreshing counterpoint that balances the richness of grilled meats.

I also love using it as a topping. Spoon a few spoonfuls onto sandwiches, wraps, or even grain bowls for extra flavor and crunch. The dill adds a herby brightness that makes even a simple sandwich feel elevated. And for a fun twist, try layering it in a mason jar with quinoa, chickpeas, and cherry tomatoes for a grab-and-go lunch.

Presentation makes a difference too. I usually serve it in a shallow, wide bowl so the cucumbers aren’t piled too deep—they look fresh, airy, and inviting. A few extra dill sprigs on top never hurt—it gives a “from-the-garden” impression even if the cucumbers came from the store.

Tips From the Expert (That’s Me!)

Over the years, I’ve learned a few tricks that make this salad shine every time.

• Don’t slice cucumbers too thick: Thick slices stay firm but don’t absorb the dressing as well. Thin slices are key for flavor integration.
• Salt lightly, not heavily: Salt draws out water from cucumbers, which is good to soften them slightly, but too much can make the salad watery. I usually toss the slices with just a pinch of salt and drain any excess liquid before adding the dressing.
• Add dressing gradually: You can always add more, but you can’t take it back if you add too much. Start with less, taste, and adjust.
• Don’t skip the marination step: Even 20 minutes in the fridge allows the dill and dressing to infuse fully, making a huge difference.
• Mind the dairy: If using yogurt or sour cream, make sure it’s fresh. A tangy, well-balanced base really elevates the cucumbers without overpowering them.

Once, I tried using dried dill because I was out of fresh, and the salad fell flat. Lesson learned: fresh herbs make all the difference.

Leftovers and Storage

This salad keeps best when stored properly. I usually separate the cucumbers from the dressing if I’m prepping more than an hour in advance. Keep the sliced cucumbers in an airtight container in the fridge, and store the dressing in a small jar. Toss them together just before serving to maintain maximum crunch.

If you’ve already combined everything, store it in a sealed container for up to two days. By the second day, the cucumbers will have released some water, so drain any excess liquid and give it a gentle toss before serving. Leftover salad makes a great quick side or topping for sandwiches the next day.

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