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Creamy Dill Cucumber Salad Recipe Easy Tangy White Wine Vinegar Dressing

creamy dill cucumber salad - featured image

A fresh, creamy, and tangy cucumber salad featuring sour cream, fresh dill, and white wine vinegar. Perfect for summer meals and quick to prepare.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (English or Persian cucumbers preferred)
  • ½ cup (120 ml) full-fat sour cream
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons fresh dill, chopped, packed
  • 1 small clove garlic, minced (optional)
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Wash and slice cucumbers thinly (about ⅛ inch or 3 mm thick) using a sharp knife or mandoline.
  2. In a mixing bowl, combine sour cream, white wine vinegar, lemon juice (if using), minced garlic (optional), salt, and black pepper. Whisk until smooth and creamy.
  3. Rinse and chop fresh dill, then add it to the dressing and mix gently.
  4. Add the sliced cucumbers to the bowl with the dressing and toss gently but thoroughly to coat all slices evenly.
  5. Chill the salad in the refrigerator for at least 15 minutes before serving. For best flavor, prepare an hour ahead.
  6. If the salad appears watery after resting, give it a gentle toss before serving. Optionally, sprinkle cucumbers with salt and let sit in a colander for 10 minutes before mixing to reduce excess water.

Notes

Use English or Persian cucumbers for fewer seeds and tender skin. Avoid over-salting early to prevent watery salad. Fresh dill is preferred over dried for best flavor. Chill salad before serving for optimal taste. Optional garlic adds depth but use sparingly. For less watery salad, salt cucumbers and drain before mixing.

Nutrition

Keywords: creamy dill cucumber salad, cucumber salad, white wine vinegar dressing, summer salad, easy cucumber salad, tangy cucumber salad, fresh dill salad