Cool, creamy, and lightly tangy, this Summer Breeze Cucumber Salad is the ultimate refreshing side dish for warm days. Crisp cucumber slices are coated in a smooth sour cream dressing infused with garlic, dill, and a splash of vinegar. It’s a bright, no-fuss salad that complements grilled meats, picnic spreads, or light summer meals with effortless charm and fresh flavor.
Why You’ll Love This Recipe
This salad is a celebration of simplicity and freshness. With only a handful of ingredients and no cooking required, it comes together in minutes and pairs well with a wide range of dishes. The creamy sour cream dressing contrasts beautifully with the crisp cucumbers, while dill adds a fresh herbal note. Whether you’re looking for a light lunch, a cool side for BBQs, or an easy make-ahead salad, this recipe delivers clean, satisfying flavor every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 cups fresh cucumbers, thinly sliced
- 1 cup full-fat sour cream
- 2 tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1 tsp white vinegar
- Salt and pepper to taste
Directions
- In a large mixing bowl, combine the sour cream, white vinegar, garlic powder, salt, and pepper. Whisk until the dressing is smooth and evenly mixed.
- Add the thinly sliced cucumbers and chopped fresh dill to the bowl.
- Gently toss the cucumbers in the dressing until they are thoroughly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Just before serving, garnish with additional dill or a dash of freshly ground black pepper if desired.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes (plus chilling time)
Calories per serving: Approximately 120 kcal
Variations
- Greek yogurt substitute: Replace sour cream with plain Greek yogurt for a tangier and higher-protein version.
- Add onions: Thinly sliced red onions or shallots can add a punch of flavor and color.
- Vinegar swap: Use apple cider or rice vinegar for a different tang.
- Spicy twist: Add a pinch of red pepper flakes or a splash of hot sauce for subtle heat.
- Herb mix: Mix in fresh mint or parsley alongside dill for an herby blend.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the dressing may separate slightly.
- Reheating: This salad is served cold and should not be reheated.
- Make-ahead tip: Prepare the dressing and slice cucumbers in advance, but combine them shortly before serving to maintain crispness.
FAQs
Can I use low-fat sour cream?
Yes, low-fat or even non-dairy sour cream alternatives can be used, though texture and flavor may vary slightly.
Should I peel the cucumbers?
Peeling is optional. If the skin is thick or waxed, peeling is recommended for a more tender texture.
Can I make this salad vegan?
Yes, substitute sour cream with a plant-based version for a dairy-free option.
What type of cucumbers work best?
English or Persian cucumbers are ideal for their thin skins and minimal seeds, but any variety can be used.
How thin should I slice the cucumbers?
Aim for slices about 1/8 inch thick for the best texture and flavor absorption.
Can I add other vegetables?
Yes, radishes, cherry tomatoes, or shredded carrots pair well in this salad.
Why does the salad get watery?
Cucumbers release water over time. Salting and draining them beforehand can reduce this, but it’s optional.
Is this salad suitable for picnics?
Yes, it travels well and stays cool. Just keep it chilled until serving.
Can I use dried dill?
Fresh dill is recommended, but if using dried, reduce the quantity to about 2 teaspoons.
How long should I chill the salad?
At least 30 minutes is ideal, but up to 2 hours yields the most developed flavor.
Conclusion
Summer Breeze Cucumber Salad is a light, creamy, and refreshingly crisp side that celebrates the best of summer produce. With its straightforward preparation and cool, tangy flavor profile, it’s a versatile addition to any warm-weather meal. Whether you’re hosting a backyard barbecue, packing a picnic, or looking for a simple side, this salad is a delicious way to keep things fresh and flavorful.
PrintSummer Breeze Cucumber Salad
Cool, creamy, and lightly tangy, this Summer Breeze Cucumber Salad combines fresh cucumbers with a sour cream dressing, dill, and garlic for a crisp, refreshing side perfect for warm weather.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + chilling
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups fresh cucumbers, thinly sliced
- 1 cup full-fat sour cream
- 2 tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1 tsp white vinegar
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine sour cream, vinegar, garlic powder, salt, and pepper. Whisk until smooth.
- Add sliced cucumbers and chopped dill. Gently toss until all cucumbers are evenly coated.
- Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavor.
- Garnish with extra dill or a sprinkle of freshly ground pepper before serving.
Notes
- Use English or Persian cucumbers for fewer seeds and thinner skin.
- Adjust vinegar and salt to taste for preferred tanginess.
- Great served alongside grilled meats or sandwiches.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg