Fresh Cucumber with Dill

This creamy cucumber dill salad comes together quickly, takes no time to throw together, and tastes incredibly fresh. Made with cucumber, red onions, fresh dill and a few other carefully selected ingredients, it's the perfect side for your summer picnics or backyard cookouts.

The first time I made this salad for a family BBQ, it disappeared within minutes. Even my picky nephew who normally avoids anything green asked for seconds. That moment showed me that sometimes the simplest dishes are the ones people enjoy most.

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Essential Ingredients

• English cucumbers: Their thin skin and fewer seeds make them the best choice for this refreshing salad
• Red onions: They add a nice kick that works great with the mild cucumbers
• Full-fat sour cream: This forms the creamy base of the dressing, coating each cucumber slice nicely
• Fresh lemon: The juice adds needed acidity while the zest brings out stronger citrus notes
• Fresh dill: This herb is really the star of the show, offering its signature anise-like flavor
• Dijon mustard: Just a little bit adds depth to the dressing without taking over
• Apple cider vinegar: Its gentle acidity works well with the lemon and balances the richness of the cream
• Pink peppercorns: These delicate berries add a subtle peppery note and a pretty pop of color

I'm really picky about the cucumbers I use in this. After trying it many times, I've found that English cucumbers with their crisp flesh and mild taste work best.

Careful Preparation

Getting the cucumbers ready:

Start by peeling your cucumbers for a more delicate and refreshing salad. While this step isn't required, it really makes the texture better. Use a mandoline to slice the cucumber into very thin, even rounds, which helps them soak up more of the dressing flavors.

Slicing the onions:

Thinly slice the red onions, but don't use too much or they'll overpower everything else. If you find raw onions too strong, you can quickly rinse them under cold water after slicing, which takes away some of the bite while keeping them crunchy.

Making the dressing:

In a separate bowl, mix the sour cream with lemon juice and zest, finely chopped dill, Dijon mustard, and apple cider vinegar. Add plenty of salt and freshly ground pepper, then toss in slightly crushed pink peppercorns to release their flavor.

Putting it all together:

Gently pour the dressing over the cucumbers and onions, then mix carefully to coat each slice without breaking them. Cover and chill for at least an hour before serving so all the flavors can blend together properly.

I learned the hard way about getting the red onion amount just right. During one of my first attempts, I added too much, and despite all the other good ingredients, their strong taste took over the whole salad.

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Creative Twists

This cucumber dill salad works great as a starting point for different versions based on what you like or have on hand. Swap out sour cream for Greek yogurt if you want something lighter but still creamy. Toss in some crumbled feta for a Mediterranean touch that adds a nice salty kick. Fresh herbs can also change things up: mint, chives, or basil each give this summer classic a different spin.

Pairing Ideas

This cucumber salad goes well with lots of main dishes. It's great alongside grilled meats at your summer cookouts, adding freshness and lightness. Served with poached or grilled salmon, it creates a perfect harmony that reminds me of Scandinavian flavors I discovered during my years in Sweden. For a complete and nutritious meal, pair it with green or brown lentils that will add plant protein and complement the flavors with their earthy texture.

Nutritional Upgrade

To turn this simple side salad into something more filling, throw in some chickpeas or white beans. These legumes pack protein and fiber that really boost the nutritional value while creating an interesting texture contrast. This beefed-up version makes a great light meal for hot summer days when you don't feel like eating heavy food.

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Storage Tips

This salad keeps well in the fridge for about 24 hours. After that, the cucumbers start releasing water, which waters down the creamy dressing. If you're planning to make it ahead for an event, I suggest keeping the dressing separate and mixing it with the veggies about an hour before serving to get the best texture.

This cucumber dill salad really captures what summer cooking is all about: simple but refined, quick but memorable. Whenever I make it, it takes me back to those long summer evenings in Scandinavia where the light lingers late into the night and outdoor shared meals create unforgettable memories. It's exactly this kind of dish that shows how getting the proportions right and respecting good ingredients can turn the simplest preparations into amazing flavor experiences.

Frequently Asked Questions

→ How long can this salad last in the fridge?

Cucumber and dill salad stays good for about 2 days in a sealed container in the fridge. It’s best enjoyed within 24 hours since cucumbers tend to release water over time.

→ Can I substitute sour cream with something else?

Definitely! Greek yogurt, crème fraîche, or even a plant-based alternative like coconut yogurt can work just as well for a dairy-free option.

→ Do I have to peel the cucumbers?

You don’t need to, especially if you’re using English cucumbers—they have thin skin. Leaving the peel adds extra texture, color, and nutrients.

→ What dishes pair well with this salad?

This salad works great with grilled meat, salmon, lemony chicken, or Mediterranean dishes. It’s also lovely with pita bread and falafel or a simple sandwich.

→ How can I keep my salad from getting watery?

Sprinkle a little salt on cucumber slices and drain them in a colander for 15-20 minutes, then pat them dry with paper towels. It’s optional but handy if you want to make this ahead of time.