This is the salad my Polish grandmother-in-law makes every single summer with cucumbers from her garden, and the bowl is empty before the meat finishes grilling. Cucumber dill salad is the cooling Eastern European side that makes any grilled-meat dinner feel like a Polish countryside lunch: paper-thin English cucumber slices salted to release their water, then tossed with a creamy sour cream dressing punched with white wine vinegar, sliced red onion, plenty of fresh dill, and cracked pepper.
Fun fact: this salad has cousins all over Eastern Europe — Polish “mizeria” (which literally means “misery,” named because the medieval queen Bona Sforza supposedly cried with homesickness every time she ate it), Russian “ogurchny salat,” Hungarian “uborkasalata,” and German “Gurkensalat” all share the same DNA. Cucumbers are 96% water by weight, so the salting step isn’t optional — it’s the difference between a crisp salad and a soup of watery dressing.
Why this recipe works
Salt and drain the cucumber. 10 minutes of salting pulls out water that would otherwise dilute the dressing into milky broth. Pat dry with paper towels before mixing.
Use fresh dill, never dried. Dried dill tastes like dust. Fresh dill is grassy, bright, and floral — it IS the flavor of this salad.
Slice red onion paper-thin. Thick chunks dominate; thin slivers melt into the dressing and give just a hint of bite. A mandoline or sharp knife makes the difference.
Ingredients
Serves 4-6 as a side.
For the salad
2 large English cucumbers (about 1.5 lb)
1 tsp fine salt (for drawing out water)
1/4 small red onion, sliced paper-thin
1/4 cup fresh dill, chopped
For the sour cream dressing
1/2 cup full-fat sour cream
2 tbsp white wine vinegar (or distilled white vinegar)
1 tsp granulated sugar
1/2 tsp salt + 1/4 tsp freshly ground black pepper
1 small garlic clove, finely grated (optional)
Smart substitutions
Greek yogurt: Sub plain Greek yogurt for sour cream 1:1 (tangier, leaner)
Dairy-free: Sub coconut yogurt + 1 tsp extra lemon for sour cream
No dill: Sub fresh mint, chives, or parsley (different but still excellent)
Wash and dry cucumbers. Slice into rounds 1/8-inch thick (use a mandoline for uniform slices, or a sharp knife). No need to peel English cucumbers — the skin is thin and tender.
Step 2: Salt and drain
Toss cucumber slices with 1 tsp salt in a colander. Let drain over the sink (or a bowl) for 10-15 minutes. You’ll see liquid pool below — that’s the water you don’t want in your salad.
Step 3: Pat dry thoroughly
Transfer drained cucumbers to a clean kitchen towel or paper towels. Pat dry — gently squeeze a handful at a time to release final water. Don’t skip this step.
Step 4: Whisk the dressing
In a large mixing bowl, whisk sour cream, white wine vinegar, sugar, salt, pepper, and grated garlic (if using) until smooth and pourable.
Step 5: Combine and toss
Add cucumbers, sliced red onion, and most of the chopped dill (reserve some for garnish) to the dressing. Toss gently with a rubber spatula to coat every slice without breaking them.
Step 6: Chill and serve
Refrigerate 15-30 minutes for flavors to meld. Taste and adjust salt or vinegar. Garnish with reserved dill and extra cracked pepper. Serve cold.
Nutrition information
Calories: 95 kcal per serving
Protein: 2 g
Carbohydrates: 6 g
Fat: 7 g
Vitamin K: 22% DV (from cucumber and dill)
Vitamin C: 8% DV
Pro tips for the best cucumber salad
English/hothouse cucumbers, not regular. Thin skin, no bitter wax, fewer seeds = better salad. Or use Persian/Kirby cucumbers for extra crunch.
Soak red onion in cold water 5 min. Mellows the bite without losing the bright color. Drain and pat dry before adding.
Don’t add dressing until serving day. Mix cucumbers + onion + dill, then dress within 2 hours. Pre-dressed sits in liquid even after salting.
Taste before serving. Cucumbers release residual water that mutes flavor — almost always needs a final pinch of salt and vinegar.
Frequently asked questions
How long does it keep?
Refrigerator 2 days in an airtight container. Dressing thins as more cucumber water releases — drain off excess liquid and add a spoon more sour cream before serving day 2.
Why is my salad watery?
You didn’t salt and drain long enough or didn’t pat dry. Cucumbers are 96% water — without that drain step, the dressing becomes broth within 30 minutes.
Can I make it ahead?
Prep cucumber, onion, dill, and dressing separately. Combine 30 min before serving for best texture. If absolutely needed, combined salad holds 4-6 hours refrigerated.
What’s the difference between this and tzatziki?
Tzatziki is grated cucumber blended INTO yogurt as a thick sauce/dip. This is sliced cucumber TOSSED with creamy dressing — it stays a salad with distinct slices, not a puree.
What do I serve it with?
Grilled meats — kielbasa, bratwurst, pork chops, schnitzel, roast chicken, salmon, kebabs. Also fantastic with crispy potatoes, dumplings, or pierogi.
Can I add tomatoes?
Yes — diced or halved cherry tomatoes add color and sweetness. Add right before serving (tomatoes release water if marinated). Best with a Greek-yogurt version instead of sour cream.
