This Creamy Cucumber Salad with Dill and Red Onion is a quintessential summer side dish that’s incredibly refreshing, light, and bursting with fresh flavors. Crisp cucumbers and thinly sliced red onion are tossed in a tangy, creamy yogurt and sour cream dressing, brightened by fresh dill. It’s the perfect cool complement to grilled dishes, sandwiches, or as a vibrant stand-alone salad.
Creamy Cucumber Salad with Dill and Red Onion
Ingredients:
Ingredient Quantity
Large cucumbers, peeled and thinly sliced 2
Plain Greek yogurt 1/4 cup
Sour cream (or additional yogurt for a lighter option) 1/4 cup
White wine vinegar (or apple cider vinegar) 1 tablespoon
Honey (optional, for sweetness) 1 teaspoon
Small red onion, thinly sliced and soaked in water for 5 minutes 1
Fresh dill, chopped 2 tablespoons
Salt To taste
Pepper To taste
Optional: Crumbled feta cheese or shredded carrots 1/4 cup (for added flair)
Instructions:
Step 1: Prep the Cucumbers and Onion Peel the 2 large cucumbers and slice them thinly using a mandoline or a sharp knife for uniform pieces. Thinly slice the 1 small red onion. Place the sliced red onion in a bowl of cold water and let it soak for 5 minutes. This step helps to mellow its sharp flavor. After soaking, drain the onion well and pat it dry with a clean paper towel.
Step 2: Make the Creamy Dressing In a medium mixing bowl, whisk together the 1/4 cup plain Greek yogurt, 1/4 cup sour cream (or additional yogurt for a lighter option), 1 tablespoon white wine vinegar (or apple cider vinegar), and 1 teaspoon honey (if using) until smooth and well combined. Season the dressing generously with salt and pepper to taste, tasting as you go to achieve your preferred balance of flavors.
Step 3: Combine Ingredients Add the sliced cucumbers and the prepared (drained and dried) red onion to the creamy dressing in the bowl. Stir in the 2 tablespoons chopped fresh dill, ensuring all the cucumbers and onion slices are evenly coated with the dressing and dill.
Step 4: Chill Before Serving Cover the salad bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the flavors to meld together beautifully and ensures the salad is delightfully cool and refreshing. If desired, just before serving, garnish with 1/4 cup crumbled feta cheese or shredded carrots for added color and flavor.
Step 5: Serve Cold Transfer the chilled creamy cucumber salad to a serving bowl. Enjoy it cold alongside grilled meats, sandwiches, as part of a picnic spread, or as a light and refreshing standalone dish.
Tips for Success
Peel Alternately: For a visually appealing salad and to retain some nutrients, consider peeling the cucumbers in an alternate stripe pattern, leaving some green peel intact.
Don’t Overdress: Start with the recommended amount of dressing, then adjust as needed. The exact amount of dressing might vary slightly depending on the size and moisture content of your cucumbers. You want the vegetables coated, not swimming.
Soak the Onion: This simple step is a game-changer! Soaking the thinly sliced red onion in cold water effectively removes its harsh, pungent bite, leaving behind a mild sweetness and a pleasant crunch that’s much more enjoyable in the salad.
Use Fresh Herbs: While dried dill can be used in a pinch, fresh dill truly elevates this dish. Its vibrant, aromatic flavor is far superior and makes a significant difference in the overall taste of the salad.
