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Creamy Cucumber Salad

This creamy cucumber salad combines crisp English cucumber, thinly sliced red onion, dill, and basil with a smooth, tangy sour cream dressing. It is a fresh, no-cook side dish that takes only 10 minutes to prepare.

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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 12 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber thinly sliced
  • 1/4 red onion very thinly sliced
  • 1/2 cup sour cream
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp dried dill
  • 1/4 tsp garlic powder
  • Salt, to taste
  • Ground black pepper, to taste
  • Fresh basil, thinly sliced, to taste

Equipment

  • 1 Large mixing bowl
  • 1 Small mixing bowl
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Whisk or spoon

Method
 

  1. 1. Prepare the vegetables

    Wash the English cucumber thoroughly and slice it into thin, even rounds. Peel the red onion and slice it into very thin strips. Place the cucumber and onion in a large mixing bowl.

    2. Make the creamy dressing

    In a separate bowl, combine the sour cream, apple cider vinegar, olive oil, dried dill, garlic powder, salt, and black pepper. Stir until the dressing is smooth and evenly combined.

    3. Combine the salad

    Pour the sour cream dressing over the sliced cucumber and red onion. Gently toss until all the vegetables are evenly coated with the creamy dressing.

    4. Garnish and serve

    Sprinkle the salad with thinly sliced fresh basil. Serve immediately while cold and crisp, or refrigerate for 15–30 minutes before serving.

Notes

  • -English cucumbers work especially well because they have thin skin, small seeds, and a crisp texture.
  • -There is no need to peel an English cucumber, but you may peel it if preferred.
  • -If using fresh dill instead of dried dill, replace the dried dill with about 3 tablespoons finely chopped fresh dill.
  • -The salad can be served immediately when all the ingredients are already cold.
  • -Cucumbers naturally release water as the salad sits, so the dressing may become thinner over time.
  • -Store leftovers in an airtight container in the refrigerator for up to 1–2 days.
  • -Freezing is not recommended because the cucumbers become soft and watery, and the sour cream dressing may separate.