Creamy Cucumber Dill Salad

If you need a side dish that’s cold, crisp, and instantly makes a meal feel lighter, this cucumber dill salad is it. Thin-sliced cucumbers get tossed in a creamy Greek yogurt and sour cream dressing with tons of fresh dill, a touch of honey, and just enough garlic to make it borderline addictive. If you’ve made my Spicy Asian Cucumber Salad or Logan Cucumber Salad, you already know cucumber salads are kind of my thing, and this dill version deserves a spot in your regular rotation.

Why You'll Love This Creamy Cucumber Dill Salad

This creamy cucumber dill salad is simple, but it tastes like something you’d grab at a really good deli or show up to a summer picnic hoping someone made. The cucumbers stay crunchy, the dill keeps everything bright, and the yogurt-sour cream dressing hits that perfect sweet-and-tangy balance thanks to the honey. It’s the kind of refreshing cucumber salad that works with everything, grilled chicken, burgers, salmon, sandwiches, even spicy foods that need something cool on the side.

It’s also one of those rare sides that actually gets better after it chills. Give it a little time in the fridge and the flavors settle, the garlic mellows, and the dill gets even more fragrant. If you’re looking for an easy make-ahead cucumber salad that’s refreshing, creamy, and never boring, this is the one.

Ingredients You'll Need

• 4 cucumbers, thinly sliced
• ¾ cup Greek yogurt
• ½ cup light sour cream
• ⅓ cup chopped fresh dill
• 2 tablespoons honey
• ½ tablespoon garlic powder
• 1 teaspoon salt
• Optional add-ins if you want to take it up a notch: a squeeze of lemon juice, a little black pepper, thin sliced red onion, or a pinch of crushed red pepper.

Ingredient Notes That Make This Cucumber Salad Better

• Cucumbers: Use firm cucumbers with minimal soft spots. If you are using regular garden cucumbers with thicker skin and bigger seeds, you may want to peel and scoop out some seeds so the salad does not get watery.
• Greek yogurt: This gives you the thick, creamy base and adds a tangy “fresh” flavor. It also keeps the dressing from feeling heavy.
• Sour cream: Adds richness and smoothness that makes the dressing taste more like classic creamy cucumber salad.
• Fresh dill: Dill is the whole personality here. Use fresh if possible. The flavor is brighter and more aromatic than dried.
• Honey: Just enough sweetness to balance the tang from yogurt and sour cream without making it taste like dessert.
• Garlic powder: A subtle savory kick without overpowering the cucumber and dill.

How to Make Creamy Cucumber Dill Salad

Step 1: Slice the cucumbers

Thinly slice the cucumbers and place them in a large mixing bowl. Tip: If you have a mandoline, this is the perfect time to use it. Thin slices soak up dressing better and feel more “deli style.”

Step 2: Mix the dressing

In a separate bowl, combine Greek yogurt, sour cream, chopped dill, honey, garlic powder, and salt. Stir until smooth.

Step 3: Toss

Pour the dressing over the cucumbers and toss gently until all slices are coated evenly.

Step 4: Chill

Refrigerate for at least 30 minutes before serving to allow the flavors to develop and the dressing to cling better.

Step 5: Serve

Serve this creamy, refreshing dill cucumber salad chilled and enjoy.

Pro Tips To Make The Best Cucumber Dill Salad

• Slice the cucumbers thin and evenly: Thin slices give you the best “deli-style” texture and make sure every bite gets coated in that creamy dill dressing. A mandoline makes this fast and consistent, but a sharp knife works too, just try to keep the slices uniform so the salad eats the same all the way through.
• Use the right cucumbers for max crunch: English cucumbers or Persian cucumbers are ideal because they’re crisp with fewer seeds and less water. If you’re using regular cucumbers, consider scooping out the watery seedy center so your salad doesn’t get diluted as it sits.
• Salt and drain if you want it extra thick and not watery: This salad can release water as it chills. If you want the dressing to stay super creamy, toss the sliced cucumbers with ½ teaspoon salt, let them sit 10 to 15 minutes, then drain and pat dry before mixing with the dressing. It’s optional, but it makes a big difference if you’re making it ahead.
• Chill it, don’t skip it: That 30-minute rest isn’t just a suggestion. Chilling gives the dill time to bloom, the honey to melt into the yogurt and sour cream, and the garlic flavor to mellow so it tastes smooth instead of sharp. If you’ve got time, 1 to 2 hours is even better.
• Taste the dressing before you pour it: Yogurt and sour cream brands vary in tang, and honey varies in sweetness. Taste first, then adjust. If you want it sweeter, add a tiny drizzle more honey. If you want more tang, add an extra spoonful of sour cream or a squeeze of lemon.
• Keep the dill fresh and bold: Fresh dill is what makes this salad taste like summer. Chop it right before mixing for the brightest flavor. If you’re using dried dill, start small (about 1 teaspoon dried) since it’s more concentrated, and know the flavor won’t be quite as fresh.
• Toss gently so the cucumbers stay crisp: Mix just enough to coat everything without smashing the slices. If you’re using very thin cucumbers, gentle mixing keeps them crunchy and pretty.
• Make it ahead the smart way: If you’re prepping for a party, you can slice the cucumbers and mix the dressing up to a day ahead. Store them separately, then toss together 30 to 60 minutes before serving so the cucumbers stay extra crisp.
• Fix a watery salad fast: If the salad releases liquid in the fridge, just give it a quick stir and drain off a little of the excess. If you want to thicken it back up, add a spoonful of Greek yogurt and a pinch of dill to refresh the flavor.

Add-Ins and Variations To Try

• Add red onion: Thinly sliced red onion adds a little bite and a pop of color. If you want it milder, soak the slices in cold water for 10 minutes, then drain before mixing in.
• Add lemon for extra freshness: A squeeze of fresh lemon juice brightens the whole salad and makes the dill taste even more vibrant. Start with a small squeeze, toss, then taste and add more if you want it tangier.
• Make it spicy: If you like a little heat, add a pinch of crushed red pepper flakes or a small spoonful of chili crisp. It turns this into a cool-and-spicy side that’s awesome with grilled meats.
• Make it extra herby: Dill is the star, but adding chopped parsley or chives makes it taste even fresher and garden-y. This is a great move if you’ve got herbs that need to get used up.
• Make it more savory: Swap the honey for 1 teaspoon Dijon mustard for a tangier, more savory cucumber dill salad. It’s especially good next to chicken, salmon, or anything smoky off the grill.

Cucumber Dill Salad FAQs

How do I keep cucumber salad from getting watery?

The best trick is salting and draining the cucumbers before you mix everything together. Toss the sliced cucumbers with about ½ teaspoon salt, let them sit 10 to 15 minutes, then drain and pat dry. Also, this salad is crunchiest the day you make it, so if you’re serving it for a party, mix it a few hours ahead, not the night before.

Can I make cucumber dill salad ahead of time?

Yes, and it actually tastes better after it chills because the flavors settle and the dill gets more fragrant. Just know it can loosen slightly as the cucumbers release water. If you want the best of both worlds, prep the dressing and slice the cucumbers ahead, then toss them together 30 to 60 minutes before serving.

How do I store leftover cucumber dill salad?

Store leftovers in an airtight container in the fridge for up to 2 to 3 days. It’ll get a little softer as it sits. If you notice extra liquid in the bottom, just stir and drain off a bit before serving, or add a spoonful of Greek yogurt to thicken it back up.

Can I use dried dill instead of fresh?

You can, but fresh dill tastes way better here. If you’re using dried, start with 1 tablespoon dried dill, then let the salad chill and taste again before adding more. Dried dill gets stronger as it sits.

What cucumbers are best for this salad?

English cucumbers and Persian cucumbers are the best choice because they’re crisp with thinner skin and fewer seeds, which means less water in the bowl. Regular cucumbers work too, but peeling and scooping out the seedy center helps a lot.

Can I make this without honey?

Yes. Honey adds a little sweetness that balances the tangy yogurt and sour cream, but you can skip it if you want a more savory, tang-forward salad. If you leave it out, taste and adjust with a pinch more salt, extra dill, or a squeeze of lemon if you want it brighter.

My Final Thoughts

This cucumber dill salad is crisp, creamy, and refreshing in the best way. The dressing is tangy, slightly sweet, and loaded with dill, and the whole thing gets better after a quick chill. It's one of those healthy side dishes you can throw together in minutes, and it somehow gets better every time you make it. So give it a try and let me know if you like it as much as I do by leaving me a comment and review below.

Healthy Salad Recipes to Try Next

• Dense bean salad
• Carrot ribbon salad
• Iceberg lettuce salad
• Mediterranean pasta salad
• Cold shrimp salad