Classic Cucumber Salad with Dill
A crisp, cooling American classic: thin-sliced cucumbers and onions tossed in a tangy-sweet dill dressing. This no-cook side is ideal for picnics, potlucks, and weeknight dinners, and it gets even better after a short chill.
Cucumber salad shows up across America in summer—often next to grilled burgers, fried chicken, or a plate of barbecue. The simple trick is balance: enough vinegar to brighten, a touch of sugar to round it out, and dill for that unmistakable deli-style freshness. Salt draws out cucumber moisture, which helps the dressing cling instead of turning watery. Chill it briefly and you’ll taste why it’s stayed a classic.
Total Time
45 min
Prep Time
15 min
Servings
6
Ingredients
Vegetables
- •2 large cucumbers (about 1 1/2 lb / 680 g), thinly sliced (English or Persian preferred)
- •1/2 medium sweet onion, very thinly sliced
Salt for draining
- •1 1/2 tsp kosher salt, divided
Dill dressing
- •1/2 cup sour cream
- •3 Tbsp apple cider vinegar (or white vinegar)
- •1 1/2 Tbsp granulated sugar
- •2 Tbsp chopped fresh dill (or 2 tsp dried dill)
- •1/4 tsp freshly ground black pepper
Optional finish
- •1 Tbsp chopped fresh parsley or chives
Instructions
- 1
Salt and drain the cucumbers: Place sliced cucumbers in a colander set over a bowl. Sprinkle with 1 tsp of the kosher salt and toss. Let stand 20–30 minutes to draw out excess water.
- 2
Prepare the onion: Add the sliced onion to a large mixing bowl. If you prefer a milder bite, rinse the onion under cold water for 30 seconds and drain well.
- 3
Make the dressing: In a small bowl, whisk together sour cream, vinegar, sugar, dill, remaining 1/2 tsp kosher salt, and black pepper until smooth.
- 4
Dry the cucumbers well: Rinse the cucumbers briefly under cold water to remove excess surface salt, then pat very dry with a clean towel or paper towels. (This step keeps the salad creamy, not watery.)
- 5
Combine: Add cucumbers to the bowl with onions. Pour the dressing over and toss gently until evenly coated.
- 6
Chill and serve: Refrigerate 15–30 minutes for the flavors to meld. Toss once more, taste, and adjust with a pinch more salt, a splash of vinegar, or a touch more sugar as needed. Finish with parsley or chives if using.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.