Creamy Cucumber, Onion & Dill Salad

Description
This Creamy Cucumber, Onion and Dill Salad is cool, crisp, tangy, and incredibly refreshing. Fresh cucumber slices are tossed with thinly sliced red onion and plenty of dill, then coated in a smooth sour cream and Greek yogurt dressing. It is the perfect side dish for summer barbecues, grilled chicken, burgers, roasted meats, sandwiches, or a light family lunch. The salad comes together quickly with simple ingredients, but allowing it to chill before serving gives the flavors time to develop. For the best texture, remove some of the moisture from the cucumbers before mixing them with the dressing. This prevents the salad from becoming watery and helps every cucumber slice stay coated in the creamy dill sauce.
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

For the Salad

• 3 large cucumbers
• ½ small red onion, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon salt, for draining the cucumbers

For the Creamy Dill Dressing

• ½ cup sour cream
• ½ cup plain Greek yogurt
• 1½ tablespoons fresh lemon juice
• 1 tablespoon white vinegar or apple cider vinegar
• 1 small garlic clove, finely grated
• 1 teaspoon granulated sugar or honey
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra fresh dill, optional

Instructions

Prepare the Cucumbers

Wash and dry the cucumbers. Peel them completely, leave them unpeeled, or remove alternating strips of skin for a decorative appearance. Slice the cucumbers into thin rounds approximately ⅛-inch thick. A sharp knife or mandoline slicer works well for making evenly sized slices.
Place the cucumber slices in a colander and sprinkle them with one teaspoon of salt. Toss gently and allow them to rest for 20–30 minutes. The salt will draw out excess moisture, which keeps the finished salad thick and creamy instead of watery.
After resting, gently press the cucumbers with clean paper towels or a kitchen towel to remove the released liquid. Do not rinse them unless they taste overly salty.

Prepare the Onion

Thinly slice the red onion. For a milder onion flavor, place the slices in a bowl of cold water for 10 minutes. Drain them thoroughly and pat dry before adding them to the salad.

Make the Creamy Dill Dressing

In a large mixing bowl, combine the sour cream, Greek yogurt, lemon juice, vinegar, grated garlic, sugar or honey, salt, black pepper, and chopped dill. Whisk until the dressing is completely smooth and creamy.
Taste the dressing and adjust it as needed. Add more lemon juice for extra freshness, a small amount of sugar for sweetness, or additional black pepper for a stronger flavor.

Assemble the Salad

Add the drained cucumber slices and red onion to the bowl of dressing. Fold everything together gently until the vegetables are evenly coated. Avoid stirring too aggressively, as this can break the delicate cucumber slices.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. Chilling allows the dill, garlic, onion, and creamy dressing to blend together.
Before serving, stir the salad gently and taste for seasoning. Garnish with additional fresh dill and freshly ground black pepper.

Tips and Notes

English cucumbers or Persian cucumbers are ideal because they contain fewer seeds and release less water. Regular cucumbers also work well, but removing the seeds can improve the final texture.
Do not skip the salting and draining step when using regular cucumbers. It is the best way to keep the dressing creamy.
For a lighter salad, use only Greek yogurt instead of sour cream. For a richer version, replace the yogurt with additional sour cream.
This salad is best served on the same day it is prepared, although leftovers can be refrigerated in an airtight container for up to two days. Some liquid may collect at the bottom, so stir gently before serving.

Optional Additions

• Halved cherry tomatoes
• Thinly sliced radishes
• Chopped chives
• Crumbled feta cheese
• A pinch of smoked paprika
• Fresh parsley

Approximate Nutrition

Per serving: 105 calories, 4g protein, 9g carbohydrates, 6g fat, 1g fiber, and 5g sugar.