Summer Cucumber Salad

Summer Cucumber Salad

Jessica 3

"This recipe is a quick, no-cook way to use your freshly grown or store bought cucumbers during the summer. As a child, my mother had a vegetable garden and this was a staple recipe in my house when the cucumbers were in season. Delicious, refreshing, and easy!"

Ingredients 40 m {{adjustedServings}} servings 87 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix the dill, chives, and sour cream together in a small bowl. Stir the lemon juice into the sour cream mixture; allow to sit at room temperature for 30 minutes.
  2. Place the cucumber slices in a large bowl. Add the sour cream mixture to the cucumbers and stir gently until evenly coated. Serve immediately.
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Reviews 11

  1. 12 Ratings


Hubs rates this four stars because he missed the typical vinegar usually included in cucumbers with dill and sour cream. I give it five stars because I welcomed no vinegar in this salad! So five stars it is! I love cucumbers prepared this way, but never really liked the tang of the vinegar so much. Using lemon juice instead of the vinegar took away the "puckeriness" of the vinegar while still contributing just enough tang to give it some dimension. I also loved the addition of the chives, something I've never included. Other than using full fat sour cream and adding salt and pepper, I stuck to the recipe as written and found it perfect. Hubs added vinegar to his...


Great cucumber salad! I love fresh dill and fresh chives. I used white wine vinegar instead of lemon juice, 2 cucumbers, and added salt and cracked black pepper.


As written, I had a few issues with this recipe. First, I found there was way too much dressing for only one cuke. Also, it was pretty bland. I added 2 more cukes, 1 T vinegar, and 1/2 t salt, and it was just about perfect. Definitely let it chill in the fridge for awhile before eating so all the flavors can blend.