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Introduction
Creamy Cucumber Salad with Dill and Red Onion is a crisp, cool, and tangy side dish that shines with simplicity and freshness. Thinly sliced cucumbers are tossed in a creamy, herbaceous dressing laced with lemon juice and aromatic dill, while red onions add a punch of sharpness and color. This chilled salad is perfect for picnics, barbecues, or as a refreshing companion to heavier meals.
Origin and Cultural Significance
Cucumber salad is a beloved dish in many cultures — from Hungarian tejfölös uborkasaláta to German gurkensalat to Southern-style American versions with mayonnaise or sour cream. Dill, a classic herb in Eastern European and Mediterranean cuisine, gives this dish a bright and slightly tangy character. This particular creamy version is a staple in warm-weather gatherings across the U.S., especially in Southern kitchens where fresh produce, cooling salads, and garden herbs take center stage during the summer months.
Ingredients Quantity
- 2 large cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ½ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise (optional for richness)
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
- 1 tablespoon lemon juice (or white vinegar)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Optional Additions
- Chopped chives or parsley for extra herb flavor
- 1 teaspoon sugar or honey to balance acidity
- Crumbled feta cheese for a salty, creamy contrast
- Sliced radishes for extra crunch and color
- Cayenne or crushed red pepper flakes for heat
- Sliced cherry tomatoes for a summery twist
Tips for Success
- Salt the cucumbers: To avoid a watery salad, sprinkle sliced cucumbers with a little salt and let them sit for 15–30 minutes. Then pat dry with paper towels before mixing.
- Use fresh dill: It provides a brighter and more aromatic flavor than dried dill.
- Slice thinly and evenly: For better texture and distribution of dressing, use a mandoline or sharp knife.
- Chill before serving: Let the salad sit in the fridge for at least 20–30 minutes to meld the flavors and keep it crisp.
- Balance the acidity: Lemon juice adds freshness, but you can adjust the amount based on your tang preference.
Instructions
- Prep Cucumbers: Wash and thinly slice the cucumbers. Place in a colander, sprinkle lightly with salt, and let sit for 15–30 minutes. Pat dry with paper towels to remove excess moisture.
- Slice Onion: Thinly slice ½ red onion and set aside.
- Make Dressing: In a medium bowl, combine ½ cup sour cream, 2 tablespoons mayonnaise (if using), lemon juice, dill, salt, pepper, and garlic powder. Mix well until creamy.
- Assemble Salad: In a large mixing bowl, toss cucumbers and red onion with the creamy dressing until everything is evenly coated.
- Chill & Serve: Refrigerate for 20–30 minutes before serving. Garnish with extra dill or lemon zest if desired.
Description
This salad is light, cool, and wonderfully crisp — the cucumbers provide crunch, the red onion adds tangy depth, and the creamy dill dressing brings it all together with refreshing elegance. Every bite is herbaceous, slightly zesty, and irresistibly creamy — making it a perfect complement to grilled meats, spicy dishes, or summer spreads.
Nutritional Information (Per 1-cup serving, approx. 4 servings)
- Calories: 100–120 kcal
- Fat: 9g
- Carbohydrates: 4g
- Sugar: 2g
- Protein: 2g
- Fiber: 1g
- Sodium: 210mg
Note: Using Greek yogurt instead of sour cream and omitting mayo will lower the fat and calories.
Conclusion
Creamy Cucumber Salad with Dill and Red Onion is a refreshing, quick-to-make side that offers a burst of flavor and texture with minimal effort. Its creamy, tangy, and herbal notes make it a standout at summer picnics or dinner tables. Whether paired with barbecue, seafood, or veggie platters, this salad offers cool contrast and fresh flair.
Recommendation
Serve this salad chilled alongside:
- Grilled chicken, salmon, or steak
- Pulled pork sandwiches or fried fish
- Falafel, grain bowls, or Mediterranean platters
For added crunch, toss in toasted sunflower seeds just before serving.
Embracing Healthful Indulgence
For a lighter version:
- Use low-fat Greek yogurt or plant-based yogurt instead of sour cream.
- Skip or reduce mayonnaise — or use olive oil mayo.
- Add more herbs and citrus zest to elevate flavor naturally.
- Bulk up with extra veggies like radish, celery, or cabbage.
This creamy salad can be both nourishing and indulgent — proving that vibrant flavor doesn’t have to come at the expense of health.
Would you like a vegan version of this salad or one with added protein like chickpeas?