Cucumber Salad With Sour Cream and Dill Dressing

This Cucumber Salad with Sour Cream and Dill Dressing is one of those side dishes that always makes its way to our table in warmer months. It’s crisp, cool, and creamy—the perfect balance of refreshing and rich. I first learned to make this from my grandmother, who would pull fresh dill straight from her garden and toss it into whatever needed a little brightness. This version is inspired by her simple kitchen style, with just a handful of ingredients and a whole lot of flavor.

Whether you’re grilling outside, hosting a family dinner, or looking for something to pair with roasted meats or sandwiches, this salad never disappoints. It’s also quick enough to whip up last minute—ready in just 15 minutes!

Why You’ll Love This Salad

• Creamy & Refreshing: A perfect blend of cool cucumbers and tangy sour cream.
• Quick & Easy: Just 15 minutes from start to finish.
• Perfect for Summer: Light, chilled, and ideal for BBQs and picnics.
• Healthy: Low-calorie and made with reduced-fat sour cream.
• Make Ahead Friendly: Chill it for up to 4 hours before serving.

Ingredients

• ½ cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh dill, plus more for garnish (optional)
• Coarse salt and ground pepper, to taste
• 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

Instructions

Step 1: Make the Dressing

• In a medium bowl, whisk together the sour cream, fresh lemon juice, and chopped dill.
• Season with salt and pepper to taste and whisk until smooth and well combined.

Step 2: Add the Cucumbers

• Add the thinly sliced cucumbers to the bowl.
• Toss gently to coat all the cucumber slices with the creamy dill dressing.

Step 3: Chill and Serve

Make-Ahead & Storage Tips

• Make Ahead: You can prepare this up to 4 hours in advance for a chilled, flavorful salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Tip: If you prep in advance, drain off any excess water before serving, as cucumbers tend to release moisture.

Variations

• Add Thinly Sliced Red Onion: For extra bite and color.
• Use Greek Yogurt: Swap sour cream for a tangier, higher-protein alternative.
• Add Garlic: A small grated garlic clove adds depth and zing.
• Try Vinegar Instead of Lemon: For a more traditional Eastern European flavor.

What to Serve With

This salad pairs beautifully with:

• Grilled meats like chicken, steak, or sausages
• Baked salmon or cod
• Roast chicken or turkey sandwiches
• Barbecue dishes and picnic spreads
• Fresh rye bread or crusty baguette

Frequently Asked Questions

Can I use English cucumbers instead of Kirby?
Yes! Just slice them thin and optionally remove seeds if they’re large.

Is this salad keto-friendly?
Yes, just ensure your sour cream is low-carb and watch added ingredients.

Can I make it dairy-free?
Absolutely. Use dairy-free sour cream or plain unsweetened yogurt alternatives.

Does it get watery over time?
Yes, cucumbers release water. Serve fresh or drain excess liquid before serving.

Final Thoughts

Simple, crisp, and cooling—Cucumber Salad with Sour Cream and Dill is the kind of side that elevates a summer meal without stealing the show. It’s easy to make, endlessly adaptable, and brings a taste of old-world charm to any plate. Whether served chilled at a BBQ or next to a warm roast, it’s always a welcome addition.