Creamy Cucumber and Onion Salad Recipe with Dill

Creamy Cucumber Onion Salad is a simple summer classic: crisp cucumbers and crunchy onion tossed in a tangy sour cream dressing. This versatile cucumber salad is ready in about five minutes, needs no advance prep, and pairs well with everything from grilled meats to weeknight pasta. It’s an ideal everyday side, easy to adapt for picky eaters and perfect for using abundant summer produce.

When cucumbers are in season, I make salads, pickles, sandwiches, and veggie trays to enjoy them while they’re at their best. This year we grew English cucumbers—long, crisp, and perfect for slicing rather than canning. Their mild flavor and crunchy texture make them particularly suited to a creamy cucumber and onion salad. Paired with a crunchy raw onion and a generous amount of sour cream, this salad becomes a refreshing and satisfying side.

Cucumber Onion Salad

As someone from a Ukrainian background, cucumber salads are a staple in our kitchen. We often vary the basic idea—sometimes adding tomatoes, other times making an oil-and-vinegar version—but a creamy sour-cream-based salad remains a family favorite. This version is straightforward and forgiving: slice the vegetables, mix in the dressing, and taste to adjust seasoning. For milder results, swap raw onion for green onions or chives.

The creamy version works especially well alongside grilled dishes. If the main dish is already rich and creamy—think Alfredo pasta—choose an oil-and-vinegar cucumber salad instead. For grilled chicken, kebabs, burgers, or ribs, the sour cream dressing complements the smoky flavors nicely.

There are many small variations you can try: a pinch of sugar to balance acidity, a 50/50 mix of mayonnaise and sour cream for extra richness, or chopped fresh herbs like dill for a brighter herbal note. Radishes make a nice crunchy addition, and garlic can be added for more depth if you like.

Ingredients for This Cucumber Salad with Onions:

This salad needs just a few simple ingredients. Use good-quality sour cream and fresh vegetables for the best result.

• Cucumbers — Any slicing cucumber will do: English, Persian, or pickling cucumbers sliced into rings or half moons. No need to peel unless the skin is waxed or damaged.
• Onion — A sharp raw onion adds crunch. Swap for sweet Vidalia or sliced green onions for a milder taste. Red onion also works well.
• Sour Cream — Use a thick, full-fat sour cream for the creamiest dressing. Greek yogurt can be substituted for a tangier, lighter version.
• Vinegar or Lemon — A little white distilled vinegar or fresh lemon juice adds brightness and loosens the sour cream slightly.
• Seasonings — Salt and black pepper are essential. Fresh dill is a classic garnish but optional.

How To Make Cucumber Onion Salad:

Keep the cucumber slices on the thicker side so they remain crisp. Aim for about 1/8 to 1/4-inch slices. A mandoline creates uniform pieces, but a sharp knife works perfectly fine.

1. Trim the cucumber ends. Cut long cucumbers in half lengthwise if needed, then slice into rings or half moons.
2. Peel the onion and cut into half-wedges, then thinly slice each wedge so the pieces are bite-sized.
3. Place the cucumber and onion in a large mixing bowl.
4. Add the sour cream directly to the bowl along with the vinegar, salt, and pepper. Adding the sour cream straight to the vegetables keeps the dressing thick and creamy instead of runny.
5. Gently fold the dressing into the cucumbers and onions until everything is evenly coated.
6. Serve immediately for the best crunch and flavor.

Note: For extra flavor, press or finely mince two garlic cloves and add them in step 4.

Can I Make It Ahead?

This salad is at its best when assembled just before serving. If you need to prepare ahead, slice the cucumbers and onions and store them covered in the refrigerator. Add the sour cream dressing right before serving to prevent sogginess. Once dressed, the salad keeps for a few hours at best and is still acceptable for up to one day; if leftovers soften, drain excess liquid and refresh with a spoonful of sour cream and a pinch of salt before serving.

What To Serve With Creamy Cucumber Salad

This creamy cucumber onion salad is a universal side that complements many meals. It’s a great match for grilled chicken, kebabs, burgers, and barbecue ribs, and it also works well next to baked salmon, meatballs, or simple comfort sides like mashed potatoes and rice. Use it to refresh pizza night, sandwich meals, or potluck spreads.

• Grilled meats: chicken, steak, or pork skewers.
• Barbecue favorites: ribs or pulled pork.
• Everyday sides: mashed potatoes, rice, or pasta.
• Casual meals: burgers, sandwiches, or pizza.

More Fresh Summer Salads To Make

Summer is peak season for cucumbers and other garden vegetables. Try variations like cucumber-and-tomato salads, avocado-and-cucumber combinations, or marinated and pickled cucumber recipes to keep salads interesting throughout the season. These simple, fresh salads are easy to make with garden produce or store-bought ingredients year-round.

Cucumber Onion Salad

An easy, creamy cucumber onion salad with sour cream dressing — a quick, refreshing side for summer meals.

By: Alyona Demyanchuk

Prep Time: 5 mins

Total Time: 5 mins

Servings: 10 servings

Course: Salad, Side Dish

Equipment

• mixing bowl

Ingredients

Ingredients:

• 2 lbs English cucumbers
• 1 onion (sliced into half-wedges)
• 1 tsp salt
• 1/4 tsp black pepper
• 3/4 cup sour cream
• 1 tbsp white distilled vinegar (or lemon juice)

Instructions

Directions:

• Slice the cucumbers. Trim the ends, cut long cucumbers lengthwise if needed, and slice into rings or half moons. Cut the onion into wedges and slice thinly.
  
• Transfer the sliced cucumbers and onion to a large bowl. Add the sour cream, vinegar, salt, and pepper.
  
• Fold the sour cream into the vegetables until well coated. Serve immediately for best texture.
  

Notes

• Slice cucumbers 1/8 to 1/4 inch thick so they remain crisp longer.
• Add the sour cream directly into the bowl with vegetables to keep the dressing thick.
• Use 1 cup chopped green onions or chives in place of raw onion for a milder flavor.

Nutrition (per serving)

53 kcal
5 g carbs
1 g protein
3 g fat