When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.
While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.
Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.
A Refreshing Summer Side Dish for Every Table.
Ingredient Guide
- Mayonnaise – Adds creaminess and a rich base for the dressing.
- Sour Cream – Brings tang and balances the richness of the mayo.
- Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
- Sugar – Softens the vinegar’s tang and rounds out the dressing.
- Sea Salt – Enhances the flavor of the vegetables and dressing.
- Black Pepper – Adds a gentle heat and depth to the salad.
- Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
- Cucumbers – Crisp and refreshing, the star vegetable of this salad.
- Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.
Shopping Made Easy
- Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
- Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
- Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
- Choose sour cream with a higher fat content for a richer, creamier texture.
- Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.
Cooking Notes from the Kitchen
- Slice cucumbers and onions to the same thickness for even texture.
- Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
- Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
- If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.
Can I make creamy cucumber salad ahead of time?
Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.
What can I use instead of sour cream?
Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.
Is rice vinegar necessary?
No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.
How long does creamy cucumber salad last in the fridge?
It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.
Summertime Creamy Cucumber Salad
Description
A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.
Ingredients
Instructions
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Wash, drain, and slice the cucumbers about 1/8 inch thick.
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Chop the dill and slice the onion to match the thickness of the cucumbers.
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In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
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Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
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Chill in the refrigerator for about 15 minutes.
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Taste and adjust the salt just before serving.
Note
Greek yogurt can be used instead of sour cream.
Any sweetener, including honey, can replace the sugar.
Lemon juice or any vinegar you prefer can replace the rice vinegar.
White or Vidalia onions work just as well as red onions.
