Creamy Cucumber Salad with Dill and Red Onion: The Cool, Crisp Classic Your Summer Table Needs
Slice cucumbers thinly using a mandoline or sharp knife. If using garden cucumbers, you may want to peel and deseed them first to reduce bitterness.
Pro Tip: Sprinkle cucumbers with a pinch of salt and let them sit in a colander for 10–15 minutes. This draws out excess water and keeps your salad from getting watery.
2. Slice the Onion
Cut the red onion into very thin slices. For a milder taste, soak the slices in cold water for 10 minutes, then drain before adding.
3. Mix the Creamy Dressing
In a bowl, whisk together sour cream, mayo, vinegar, dill, salt, and pepper. Taste and adjust — it should be creamy with a slight tang and that unmistakable dill aroma.
4. Combine & Chill
Toss cucumbers and onions with the dressing until evenly coated. Chill for at least 20 minutes to let the flavors meld.
5. Serve Cold
Garnish with extra dill or a pinch of pepper, and serve cold. It pairs beautifully with grilled meats, sandwiches, or even as a topping for baked potatoes.
Storage & Make-Ahead Tips
Make ahead: Best served the day it’s made, but you can prep the dressing and veggies separately and mix right before serving.
Storing leftovers: Keep in an airtight container for up to 2 days. Stir before serving.
