Cucumber Salad With Sour Cream and Dill

I discovered this quick and refreshing cucumber salad thanks to my Czech community, who often mentioned it with fond memories. The crisp cucumber paired with a creamy, delicate dressing makes for a light and flavorful side dish. I love the taste and am sure it will become a favorite in your kitchen, too!

➜ How did I come across this recipe?

Every time I mentioned the cucumber salad with a watery sweet and sour dressing that my family has been making for years, I received a wave of comments. Many people said it should include sour cream and dill—some even remembered their grandmas adding garlic. It quickly became clear that they were thinking of a different version, so I began to dig a little deeper—and sure enough, I found it! 

As it turns out, this creamy cucumber salad is popular not only in the Czech Republic but also in neighboring countries and further east. If you have not tried it yet, give it a chance. I think you will be pleasantly surprised!

What makes this salad special is its simplicity. Thinly slice fresh cucumber, add chopped onion, and pour over a creamy dressing of sour cream, dill, garlic, and lemon juice. Season, stir, and serve—it comes together in minutes using classic Czech ingredients.

And if dill is not your favorite (surprisingly, many people feel the same!), this version of cucumber salad is a great alternative.

➜ Ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

• English cucumber – About 11 ounces (310 g). If you are using a garden-fresh cucumber, there is no need to peel it. Since I made this salad in May—too early for homegrown cucumbers in the Czech Republic—I used a store-bought one and peeled it with a vegetable peeler (affiliate link).
• Onion – A regular yellow onion works well, but a purple (red) onion adds a lovely color contrast to the salad.
• Sour cream – I use light sour cream, which in the Czech Republic typically has a fat content of around 10 to 15 percent.
• Dill – Fresh dill is best. Use only the tender green fronds and set the tougher stems aside.
• Lemon juice – Freshly squeezed. Add it gradually and adjust to taste, as the tartness can vary from one lemon to another. Alternatively, you may use white wine vinegar.
• Fresh garlic – One clove, peeled and either grated, pressed, or mashed into a paste using a knife.
• Salt and freshly ground black pepper – To taste.
• Optional: Sugar – In one Czech version of this recipe, I found a suggestion to add a pinch of sugar (about ½ teaspoon) to balance the flavors. I will leave that up to you, but it is a common trick in Czech cooking that I often enjoy using.

➜ Instructions

Prepare the salad ingredients:

Wash the cucumber and peel it if needed. Cut off the ends if they feel soft to the touch, then slice the cucumber into thin rounds.

I usually use a mandoline slicer (affiliate link) for both, which makes the job quick and easy. A hand grater box (affiliate link) with a thin slicing side also works well, or you can simply use a sharp knife.

Peel the onion, cut it in half, and slice it into thin half-rounds. Gently separate the layers. Peel the garlic and either press it, grate it, or mash it into a paste using the flat side of a knife. Pluck the tender green leaves from the dill and chop them finely with a knife.

Squeeze the juice from the lemon. Be careful to remove any seeds.

Prepare the dressing:

In a small bowl, mix together the sour cream, lemon juice, garlic, and dill. Season with salt and pepper to taste. Stir to combine and set aside.

Assemble the salad:

In a large bowl, combine the sliced cucumber and chopped onion. Pour the dressing over the top and stir gently to coat everything evenly. Serve immediately.

➜ Serving suggestions

This cucumber salad is best served fresh, right after mixing. It makes a light and refreshing side dish that pairs beautifully with:

• Breaded and fried meats such as řízek schnitzel
• Grilled chicken or pork
• Baked potatoes or potato pancakes (bramboráky)
• A slice of crusty chleba bread for a quick, simple lunch

You can also serve it as part of a summer buffet, barbecue, or picnic spread.

➜ Storage tips

• If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to 1 day, although the cucumbers may release some liquid and soften slightly over time. In that case, it is a good idea to give the salad a quick stir before serving to incorporate the released liquid back into the dressing.
• For the best texture and flavor, I recommend making the salad fresh and only preparing the amount you plan to serve. If needed, you can prepare the dressing ahead of time and store it separately in the refrigerator for up to 2 days. Add it to the sliced vegetables just before serving.