When summer cucumbers start showing up from the garden, cucumber onion salad is one of those simple sides our family looks forward to. It’s cool, creamy, and crisp, with just enough onion to give it a little bite. I like to keep a bowl in the fridge for a few days so we can scoop it next to grilled chicken, burgers, barbecue, or sneak a few bites when the kitchen is quiet.
Chill Out With Creamy Cucumber Onion Salad
This creamy cucumber salad is one of my favorite no-cook sides when I need something fresh and easy. The only step that takes a little patience is salting the cucumbers for 30 minutes, but it really does help them stay crisp instead of watery. Then you just toss them with a simple tangy sour cream dressing , fresh dill, lemon juice, and onion for a cool, creamy salad that’s perfect with grilled meat, burgers, barbecue, or a simple weeknight dinner.
Do you want more salad recipes with cucumbers? Check out my Cucumber Tuna Salad that makes a nice sandwich and Crisp Cucumber Salad Recipe With Zesty Honey Dressing. If you want a tangy dip for your veggies and grilled meats, try this Refreshing Greek Tzatziki Sauce Recipe.
Ingredients You Will
Get ready to whip up a refreshing cucumber onion salad with these simple ingredients.
- Cucumbers: Choose English cucumbers because they have fewer seeds and thin skins compared to other varieties. They should be fresh with a bright green color and firm texture.
- Sour cream: If you want to achieve a creamier texture and richer flavor, look for full-fat sour cream with no artificial additives. Check the expiration date to ensure freshness.
- Lemon juice: You’ll want the lemon juice squeezed from a fresh lemon to get the most vibrant flavor. Choose lemons that are hefty, firm, and bright yellow.
- Onion: I like to use red onions however Vidallia are also great for a slightly sweeter flavor for your salad.
- Dill: Select fresh dill with vibrant green leaves to get the most aromatic flavor. Dried will work in a pinch but the flavor is better if you use fresh.
How To Make Cucumber Onion Salad
With just a few steps, you can whip up a refreshing cucumber onion salad.
1
Prepare Cucumbers
Wash your cucumbers, then slice thinly using a sharp knife or mandolin on a cutting board. Depending on your personal preference, you cut the cucumbers into rounds or half-moons.
Once you’re done slicing the cucumbers, place them in a colander set over a bowl to catch any liquid during the salting process.
2
Salt Cucumber Slices
Sprinkle a generous amount of salt over the cucumbers. Give the cucumbers a toss to ensure that they’re evenly coated with the salt. Once done, let them sit for 30 minutes to draw out the excess water. This extra step will make the cucumbers crisper.
After the time has elapsed, rinse the cucumbers under cold water to remove any excess salt. You’ll have to spread them out in a single layer on paper towels or a clean towel to pat them to dry. You might need to repeat the drying process if necessary.
Why soak cucumbers in salt water before making cucumber salad?
Soaking cucumbers in salt water reduces excess moisture, which helps prevent your cucumber salad from becoming watery. This step also enhances their flavor and keeps them crisp, making your salad fresh and delicious!
3
Make The Dressing
In a bowl, add sour cream, fresh dill, and lemon juice. Stir well to combine all ingredients, then season with black pepper.
If you want more tang or spice, this is the part where you can adjust the flavor to suit your taste.
4
Assemble The Salad
Chop your onion into fine pieces and toss them into the dressing along with the salted cucumber slices. Using a spoon, toss everything together carefully. Make sure that the vegetables are evenly coated with the dressing.
5
Serve Or Chill
Once your salad is ready, you can immediately serve it while still fresh or refrigerate for 30 minutes to allow the flavors to meld together. Garnish with some fresh dill or parsley to add some aesthetic appeal.
This salad serves well as a side dish for grilled meats and sandwiches. You can even eat it alone as a light lunch. It’s that good!
Gina’s Tips For Recipe Success
- Be careful to use the right amount of salt to draw water out of the cucumbers. For a medium-sized cucumber or if you double the recipe, you might need a little bit more.
- Cut cucumbers evenly.
- My husband enjoys a little sweetness to his cucumber and onions, so sometimes I add a tablespoon of sugar.
- Start with a small amount of black pepper when seasoning the dressing, then taste and adjust as needed.
Make-Ahead Tips
You can make cucumber onion salad ahead and keep it in an airtight container in the fridge for 1 to 2 days. Before serving, give it a good stir so the dressing coats everything again. If it needs a little freshening up, add a small squeeze of lemon juice or a sprinkle of dill.
Creamy Cucumber Onion Salad
Ingredients
- 1 lb English cucumber, 1-2 cucumbers
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 tbsp fresh dill, roughly chopped
- 1 tbsp lemon juice
- 1/4 tsp ground black pepper
- 1/4 cup red onion, finely chopped
Instructions
Prep the Cucumbers:
- Peel the cucumbers if desired.1 lb English cucumber
- Thinly slice using a knife or mandolin and place them in a colander or large sieve set over a bowl.
Salt and Drain:
- Sprinkle the cucumber slices with salt and let them sit for 30 minutes to draw out excess moisture.1/2 tsp salt
- Afterward, pat the cucumber slices dry with a clean towel or paper towels.
Make the Dressing:
- In a large bowl, mix the sour cream, fresh dill, lemon juice, and black pepper until well combined.1/2 cup sour cream, 1 tbsp fresh dill, 1 tbsp lemon juice, 1/4 tsp ground black pepper
Assemble the Salad:
- Add the cucumbers and red onion to the dressing.1/4 cup red onion
- Toss until the vegetables are evenly coated.
Serve or Chill:
- Serve immediately, or refrigerate for 30 minutes for a chilled salad.
- Garnish with additional dill if desired before serving.