Creamy Cucumber Salad with Dill and Red Onion

A refreshing cucumber salad with dill and red onion, creamy dressing, perfect for a light lunch or side dish. Simple, quick, and elegant.

Thinly sliced cucumber and crisp red onion combine in a chilled salad that bursts with freshness. The dressing, a blend of sour cream and Greek yoghurt, is light yet rich, balanced by white vinegar and fragrant dill. Salt and pepper lift the flavours, while a hint of sugar or lemon zest can tame the acidity. This dish is ideal as a side for summer barbecues or as a light main meal on a warm day. It takes only a few minutes to prepare and can be made ahead, keeping the ingredients refreshing.

Ingredients

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10 cucumbers (500 g / 1 lb), thinly sliced

1 red onion (200 g / 7 oz), thinly sliced

200 ml sour cream (7 fl oz)

200 ml Greek yoghurt (7 fl oz)

2 tsp white wine vinegar (10 ml / ⅓ fl oz)

1 tbsp fresh dill, chopped (15 g / ½ oz)

1 tsp sea salt (5 g / ⅛ oz)

½ tsp freshly ground black pepper (2.5 g / ⅛ oz)

Optional: pinch of sugar (2 g / ⅛ oz) to balance acidity

Optional: 1 tbsp lemon zest (5 g / ⅛ oz) for brightness

Essential Kitchen Tools

Item	Description
Sharp chef's knife	For crisp, uniform slices.
Mandoline slicer (optional)	Ensures even thickness.
Bowl	Large enough to hold all vegetables.
Cling film	For chilling without drying.
Kitchen towel	To drain excess moisture.

Why This Recipe Works

The key to this salad lies in the contrast between the cool, crisp vegetables and the creamy, tangy dressing. Thin slicing maximises surface area, allowing the salad to absorb the flavours quickly while retaining crunch. The inclusion of dill and vinegar not only brightens the taste but also acts as a natural preservative, helping the cucumbers stay crisp during refrigeration. The balance of salt and acid prevents the salad from becoming flat, ensuring each bite delivers a harmonious profile.

Pro Tips for Better Results

Use a mandoline to achieve uniform slices; this reduces the likelihood of uneven watering. Pat the vegetables dry thoroughly after salting to avoid a soggy texture. Whisk the dressing until silky and consider adding a splash of lemon juice for a subtle citrus lift. When chilling, keep the bowl covered with cling film to maintain moisture and prevent the salad from absorbing fridge aromas.

Nutrition Facts (per serving)

Nutrient	Per serving
Calories	480 kcal
Fat	28 g (24 % DV)
Carbohydrates	12 g (4 % DV)
Protein	18 g (36 % DV)
Fiber	2 g (8 % DV)
Sodium	650 mg (28 % DV)

Creamy Cucumber Salad with Dill and Red Onion

Ingredients

Essential Kitchen Tools

Why This Recipe Works

Pro Tips for Better Results

Nutrition Facts (per serving)

Creamy Cucumber Salad with Dill and Red Onion

Ingredients

Instructions