Crisp Cucumber Salad with Tangy Buttermilk Dill Dressing
This cucumber salad is crisp, cool, and lightly creamy, made with thinly sliced cucumbers tossed in a tangy buttermilk dill dressing. Salting the cucumbers first keeps the texture firm and refreshing, while fresh dill and red onion add brightness and bite. It’s a simple, classic side that pairs beautifully with grilled meats, wings, and rich comfort foods.Thanks for cooking with us. Check out our other recipes. Visit us on Pinteresthttps://thepatientcook.com
Servings 4
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.
SHORTCUT OPTION
If you already have a batch of Creamy Buttermilk Dill Dressing on hand, you can use about ½ cup here instead. It brings the same tangy, herb-forward flavor with even more depth.
- 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.