Cucumber salad is one of those side dishes that looks simple—and is—but only really works when the details are right. This version keeps things crisp, balanced, and quietly flavorful by taking just a little extra care where it matters.
Salting the cucumbers first draws out excess moisture, preventing the salad from turning watery and allowing the dressing to cling rather than slide off. The dressing itself is creamy without being heavy, tangy without being sharp, and built around fresh dill, a little acidity, and just enough richness to feel satisfying.
If you already have a jar of Creamy Buttermilk Dill Dressing in the fridge, this is the perfect place to use it—it saves time and deepens the flavor even more.
This salad pairs especially well with bold, savory mains. Try it alongside Crispy Buffalo Chicken Wings, spoon it next to Classic Sloppy Joes, Done Right, or serve it as a cooling contrast to Lightened-Up Kung Pao Chicken (Weeknight Style).
It’s the kind of recipe you’ll make once and then keep coming back to—easy, reliable, and exactly what a cucumber salad should be.
Crisp Cucumber Salad with Tangy Buttermilk Dill Dressing
Ingredients
- 1 cucumber, peeled and thinly sliced crosswise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 small red onion, halved and thinly sliced
- 1/4 cup chopped fresh dill
- Kosher salt
- Freshly ground black pepper
Instructions
- Start by salting the cucumbers. Add the sliced cucumbers to a colander and toss with a couple of generous pinches of kosher salt. Set the colander over a bowl or in the sink and let them sit for about 30 minutes. This step pulls out excess water so the salad stays crisp instead of watery.
- While the cucumbers rest, make the dressing base. In a large bowl, whisk together the sour cream, apple cider vinegar, olive oil, Dijon mustard, a pinch of salt, and a few grinds of black pepper until smooth.
- After the cucumbers have released their moisture, gently pat them dry with paper towels. You don’t need to squeeze—just remove surface moisture.
- Add the cucumbers, sliced red onion, and fresh dill to the bowl with the dressing. Toss gently until everything is evenly coated.
- Taste and adjust with more salt or pepper if needed. Chill briefly if you like, or serve right away for a fresh, crisp side that pairs especially well with grilled meats, wings, or rich mains.
I would do shots of this stuff