If you’re looking for a simple, refreshing side dish, this creamy cucumber salad is always a winner. Crisp cucumbers are tossed in a light, tangy dressing made with sour cream, Greek yogurt, fresh herbs, and a touch of lemon. It’s cool, creamy, and full of flavor! It’s perfect alongside grilled meats, sandwiches, or summer spreads. This is one of those easy salads that comes together in minutes but tastes like a classic you’ve made for years.

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This is one of those recipes I come back to again and again, especially in the warmer months. It’s quick, refreshing, and pairs with just about anything from grilled chicken to simple sandwiches. I love keeping the ingredients simple and letting the fresh herbs really shine.

Ingredient Notes/Substitutions

Cucumbers:
Any cucumber will do! English cucumbers work beautifully since they have fewer seeds and thinner skin, but standard cucumbers are great too! Just peel if the skin is thick. I even love to make this with the miniature cucumbers.
Sour Cream + Greek Yogurt:
Using both gives the perfect balance of richness and tang. Greek yogurt keeps it lighter while still creamy. Plus, it adds a protein boost!
Lemon Juice or Vinegar:
Lemon juice adds brightness, while white vinegar gives a more classic deli-style flavor. Both work well.
Fresh Dill:
Highly recommended for that signature flavor! But if you’re not a dill fan, you can swap in your favorite herb.
Chives:
Adds a mild onion flavor without overpowering the salad. However, you can also use thinly sliced red onion or chopped green onion too.

Tips for the Best Creamy Cucumber Salad

Slice evenly:
Thin, uniform slices help the cucumbers soak up the dressing.
Serve chilled:
This salad tastes best cold and slightly set.
Make it ahead (but not too far):
You can prep it a few hours in advance, but it’s best enjoyed the same day. However, you can refrigerate for up to 2 days.