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Chopped Creamy Cucumber Dill Salad

Creamy cucumber dill salad with tomatoes and red onion in a bowl.
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This chopped creamy cucumber dill salad is the ultimate summer side, staying crisp and creamy thanks to a simple salting trick. It combines cool cucumbers, sweet tomatoes, and a tangy herb-packed dressing for a refreshing dish that pairs perfectly with grilled meals.

Ingredients

Scale
  • 2 large English cucumbers, chopped into 1/2-inch chunks
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 of a small red onion, thinly sliced
  • 1 teaspoon kosher salt (for draining)
  • 3/4 cup full-fat sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • Salt, to taste

Instructions

  1. Place chopped cucumbers in a colander set over a bowl or sink. Toss with 1 tsp kosher salt and let drain for at least 30 minutes. Pat dry with a kitchen towel.
  2. While cucumbers drain, whisk all dressing ingredients (sour cream through black pepper) in a large mixing bowl. Taste and add salt as needed.
  3. Add the drained cucumbers, halved tomatoes, and sliced red onion to the bowl with the dressing. Gently fold until evenly coated.
  4. Cover and refrigerate salad for at least 15-20 minutes before serving. Garnish with extra fresh dill and pepper.

Notes

Do not skip salting and draining the cucumbers; it prevents a watery salad. For a dairy-free version, use plain vegan yogurt instead of sour cream. Salad keeps well in the fridge for 2-3 days.

Nutrition

Find it online: https://www.stacksipsnack.com/chopped-creamy-cucumber-dill-salad/