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Creamy Creamy Cucumber Dill Salad

Creamy cucumber dill salad with fresh tomatoes in a bright white bowl.
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A refreshing and indulgent side dish with a tangy, herb-flecked creamy dressing. This salad stays crisp and never watery, perfect for summer gatherings or a light meal.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1 teaspoon kosher salt
  • 1/2 cup full-fat sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Place sliced cucumbers in a colander, toss with 1 tsp kosher salt, and let drain for 15-20 minutes.
  2. While cucumbers drain, whisk together sour cream, mayonnaise, lemon juice, dill, vinegar, sugar, pepper, and garlic powder in a large bowl.
  3. Rinse the salted cucumbers under cold water, then pat them very dry with a clean kitchen towel.
  4. Add the dried cucumbers, sliced red onion, and halved tomatoes to the bowl with the dressing.
  5. Gently fold everything together until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

Salting the cucumbers is crucial to prevent a watery salad. For a lighter version, substitute Greek yogurt for sour cream. Fresh dill is recommended, but 1 tbsp dried dill can be used in a pinch. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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