Introduction
This cucumber and red onion salad is a cool, refreshing side dish featuring crisp cucumbers, thinly sliced red onions, and a smooth, tangy dill dressing. It comes together quickly and pairs well with grilled meats, seafood, or light summer meals.
Description
The salad blends crunchy, fresh vegetables with a creamy, herb-filled dressing made from dill, sour cream, and lemon. The flavors balance brightness and richness, making this dish both simple and satisfying. It is ideal for warm-weather gatherings or as a crisp contrast to heavier main dishes.
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Ingredients
For the Salad
2 large cucumbers, thinly sliced
1 small red onion, very thinly sliced
Salt, for drawing moisture from cucumbers (optional but recommended)
For the Creamy Dill Dressing
1 cup sour cream or Greek yogurt
2 tablespoons mayonnaise (optional, for extra creaminess)
1 tablespoon lemon juice or white vinegar
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon sugar (optional, for balance)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
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Instructions
1. Prep the Cucumbers
1. Slice cucumbers thinly. If desired, place them in a colander and sprinkle lightly with salt.
2. Let sit for 15–20 minutes to draw out excess water.
3. Pat dry with paper towels.
2. Slice the Onion
1. Thinly slice the red onion.
2. If you want a milder flavor, soak the slices in cold water for 10 minutes, then drain.
3. Make the Dressing
1. In a bowl, mix sour cream (or yogurt), mayo, lemon juice, dill, sugar, garlic powder, salt, and pepper.
2. Taste and adjust seasoning.
4. Combine
1. Add cucumbers and red onions to a large bowl.
2. Pour the dressing over the top.
3. Mix gently until everything is evenly coated.
5. Chill and Serve
1. Refrigerate at least 30 minutes for flavors to blend.
2. Serve cold.
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Tips
Salting the cucumbers prevents the salad from becoming watery.
Use English or Persian cucumbers for thinner skins and better texture.
Add more dill if you prefer a stronger herb flavor.
If the dressing becomes too thick after chilling, stir in a splash of lemon juice or cold water.
Greek yogurt makes the salad lighter and tangier; sour cream makes it richer.
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Variations
Creamy Cucumber Dill with Vinegar Bite: Increase vinegar or add apple cider vinegar.
Cucumber Salad with Added Crunch: Add sliced radishes or diced celery.
Sweet and Creamy Version: Add an extra teaspoon of sugar.
Low-Calorie Version: Use all Greek yogurt instead of sour cream.
Herb Blend: Add parsley or chives along with the dill.
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Correction (Common Mistakes and How to Fix Them)
Salad too watery: Salt the cucumbers longer or drain excess liquid before mixing.
Too tangy: Add a little more sour cream or a pinch of sugar.
Not enough flavor: Increase dill, lemon, salt, or pepper.
Onions too strong: Soak red onion slices in cold water before using.
Dressing too thick: Thin with 1–2 teaspoons of water or lemon juice.
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Enjoy
Serve chilled as a refreshing side dish for barbecues, picnics, or weeknight dinners. This salad adds brightness and coolness to any meal.