Cold, creamy, and crunchy this cucumber onion salad hits every note you want from a summer side dish.
It’s the kind of recipe that shows up at backyard cookouts, holiday barbecues, and casual weeknight dinners alike, thanks to how simple it is to put together and how well it pairs with just about anything coming off the grill.
Thinly sliced cucumbers and julienned red onion get tossed together, then coated in a creamy dill dressing made with sour cream, mayo, vinegar, and a squeeze of fresh lemon.
After a short chill in the fridge, it’s finished with a crack of fresh black pepper and ready to serve alongside ribs, burgers, or grilled chicken.
Why This Salad Belongs at Every Cookout
There’s a reason cold cucumber salads show up at so many summer gatherings: they’re refreshing, easy to make ahead, and they balance out heavier, smokier dishes coming off the grill.
This version leans into that creamy, tangy combination that pairs so well with barbecue, while still keeping the cucumbers crisp and the onion sharp enough to add real texture and bite.
Because it’s served cold, this salad is a great make ahead option. You can prepare it a few hours before your gathering, let it chill in the fridge, and it’s ready to go by the time your guests arrive.
It also holds up well next to rich, smoky mains, offering a cool contrast that keeps a plate feeling balanced.
Ingredients You’ll Need
Here’s everything required to bring this salad together. The ingredient list is short and straightforward, so a quick trip to the grocery store should cover you.
- 2 hothouse cucumbers (also called English cucumbers)
- ½ red onion, julienned
- 1 garlic clove, thinly sliced
- ¼ cup fresh dill
- 3 tablespoons white vinegar
- ½ cup sour cream
- 3 tablespoons mayonnaise
- ½ teaspoon sugar
- A squeeze of fresh lemon
- Salt and cracked black pepper, to taste
Hothouse cucumbers, sometimes labeled as English cucumbers at the grocery store, are used here because they have thinner skin, fewer seeds, and a milder flavor than standard cucumbers, which makes them a great fit for a salad like this.
Step by Step Instructions
Slice the cucumbers to your desired size, whether that’s thin rounds or half moons, depending on how you like your salad.
Toss the sliced cucumbers together with the julienned red onion and thinly sliced garlic clove in a large bowl.
In a separate bowl, combine the sour cream, mayo, white vinegar, sugar, and a squeeze of fresh lemon. Stir in the fresh dill to make a creamy dill dressing.
Pour the dressing over the cucumber mixture and toss until everything is evenly coated.
Chill the salad in the fridge before serving to let the flavors settle and the salad cool completely.
Finish with a sprinkle of salt and a generous crack of fresh black pepper right before serving.
That’s the whole process. In just a handful of steps, you’ve got a cold, creamy side dish ready to sit alongside whatever’s coming off the grill.
What to Serve It With
This salad is built to pair with classic cookout mains. Ribs, burgers, and grilled chicken are all natural matches, since the creamy, tangy dressing cuts through the richness of grilled and smoked meats.
It also works well next to grilled sausages, pulled pork, or even a simple grilled fish, giving your plate a cool, crisp contrast no matter what’s on the menu.
If you’re planning a full spread, this salad rounds things out nicely next to other classic sides like corn on the cob, baked beans, or a simple pasta salad.
It’s light enough not to compete with other dishes, but flavorful enough to stand on its own.
Tips for the Best Results
Slicing the cucumbers evenly makes a real difference here, both for presentation and for making sure every bite gets the same crunch.
If you have a mandoline slicer, it’s a great tool to use for consistent, thin slices, though a sharp knife works just fine too.
Julienning the red onion, rather than dicing it, gives the salad a nicer texture and a milder onion flavor throughout, since the thin strips distribute more evenly than chunkier pieces would.
Since this salad is served cold, giving it enough time to chill in the fridge really does matter. A quick 15-minute chill will cool it down, but letting it sit for closer to an hour allows the flavors in the dressing to fully develop and soak into the cucumbers and onion.
Fresh dill is worth seeking out here rather than substituting dried dill, since the fresh herb brings a brighter, more fragrant flavor that pairs so well with the creamy dressing.
Yes, this salad is a great make-ahead option. You can prepare it several hours before serving and keep it chilled in the fridge until you’re ready to eat. Just note that the cucumbers may release a bit more liquid the longer it sits, so give it a quick toss before serving.
Hothouse cucumbers, also known as English cucumbers, are recommended here because of their thin skin, mild flavor, and fewer seeds. If you can’t find them, regular cucumbers will work, though you may want to peel them and remove the seeds first.
Sour cream gives this salad its classic tangy, creamy base, but plain Greek yogurt can be used as a substitute if you’re looking for a slightly different flavor or texture.
This salad is best enjoyed within a day or two of making it, since the cucumbers will continue to release moisture over time, which can make the salad watery the longer it sits.
Red onion is used here for its color and milder, slightly sweet flavor compared to yellow or white onion. If you prefer a different onion, you can substitute it, though the flavor and appearance of the salad will change slightly.
No, this salad isn’t spicy. The flavor comes from the creamy dill dressing, tangy vinegar, and a bit of sharpness from the raw onion and garlic, rather than any heat.
It pairs especially well with grilled and barbecued mains like ribs, burgers, and grilled chicken, making it a natural fit for cookouts and warm-weather gatherings.
If you’re using hothouse or English cucumbers, peeling isn’t necessary since their skin is thin and mild. If you’re using a different variety with tougher skin, peeling is recommended for the best texture.
Creamy Dill Cucumber Onion Salad: The Cold, Crunchy Side Your Cookout Needs
Ingredients
- 2 hothouse English cucumbers, sliced
- 0.5 red onion julienned
- 1 garlic clove thinly sliced
- 0.3 cups fresh dill
- 3 tablespoons white vinegar
- 0.5 cups sour cream
- 3 tablespoons mayonnaise
- 0.5 teaspoons sugar
- 1 squeeze of fresh lemon
- 0.5 teaspoons salt
- 0.3 teaspoons cracked black pepper
Instructions
- Slice cucumbers: Slice 2 hothouse (English) cucumbers, sliced to your desired size.
- Combine vegetables: Toss cucumbers with 0.5 red onion, julienned and 1 garlic clove, thinly sliced in a large bowl.
- Make dressing: In a separate bowl, mix 0.5 cups sour cream, 3 tablespoons mayonnaise, 3 tablespoons white vinegar, 0.5 teaspoons sugar, 1 squeeze of fresh lemon, and 0.3 cups fresh dill to make the dressing.
- Toss to coat: Pour dressing over cucumber mixture and toss to coat evenly.
- Chill: Chill in the fridge before serving.
- Season and serve: Finish with 0.5 teaspoons salt and 0.3 teaspoons cracked black pepper before serving.
