This Lithuanian Cucumber Salad is a refreshing summer salad that brings together creamy sour cream and lots of fresh dill for a truly vibrant side dish. With its crisp cucumbers and tangy, herby dressing, it’s a perfect way to celebrate the flavors of summer. Whether you’re enjoying it at a BBQ or as a simple accompaniment to any meal, this salad is sure to be a hit!
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There’s something about Lithuanian summers that just screams cucumber salad—especially the kind that comes straight from Grandma’s garden. I remember running around the allotments as a kid, sun shining, and the scent of dill hanging in the air. My job was simple: pick the short, knobbly cucumbers, still warm from the sun, while dodging the occasional bee buzzing around the dill flowers.
In less time than it took to swat away a mosquito, we’d have this salad on the table—cucumbers, dill, a dollop of sour cream, and a sprinkle of salt and pepper, all tossed together in a heartbeat.
It’s as if the whole thing captured the essence of a Lithuanian summer in a bowl: fresh, crisp, and completely uncomplicated. Perfect as a side for grilled meats or just on its own when you’re sneaking a taste before it even makes it to the table!
Cucumber & Dill Salad: Is It Truly Lithuanian?
Cucumber and dill salad is a global favorite, with variations popping up all over the place—Polish cucumber salad, also known as Mizeria, and the French Concombre à la Crème, to name a few. But let’s not get bogged down in international salad debates. Instead, I’m here to share a recipe that’s been a cherished part of my family’s dinner table for decades—maybe even centuries.
This classic recipe is as versatile as it gets, making it the perfect side for any meat dish, especially during those warm summer months when freshness is key. So, whether it’s Lithuanian or just universally awesome, this salad is ready to shine on your plate!
Ingredient Notes
Here are all the simple ingredients you will need to make this cucumber salad:
- cucumbers: we dedicated a whole section below to discuss the type of cucumber that should be used.
- green onions: also known as spring onions or scallions. They can be replaced with finely chopped red onion or even chopped chives.
- fresh dill: you may also use frozen or dried dill (if using dried herbs, reduce the amount by about ¼).
- sour cream: or creme fraiche.
- salt and black pepper: to taste
Find the ingredient quantities and detailed instructions in the recipe card at the end of this post.
A Note On Cucumbers
When it comes to the star of this dish, the type of cucumber you use makes a big difference. Opt for short garden cucumbers if you can—they’re not too large, not overgrown, and they aren’t packed with seeds, which helps keep your salad from turning watery. Fresh garden cucumbers are ideal, but if they’re not on hand, Persian cucumbers are your next best bet.
English cucumbers work too, though they’re a bit bigger. If you’re dealing with overly wet cucumbers packed with seeds, just scoop out the majority of those seeds before slicing. A little extra effort ensures your salad stays crisp and delicious!
Step-By-Step Method
If you are using garden cucumbers, especially ones with black spikes, scrub them first to remove any little black dots.
1. Using a sharp knife, slice the cucumbers into semi-circles and thinly slice green onions. You may also use a mandolin slicer to slice cucumbers.
2. Place the sliced cucumber, green onions and dill in a large bowl.
3. Toss everything with sour cream. Season with salt and pepper just before serving and toss again (adding salt ahead of time will make the salad watery - nobody likes soggy salads!).
Recipe Tips & Tricks
If it’s your first time making this delicious Lithuanian cucumber salad, you may benefit from a few tips and tricks:
- If your cucumbers are watery, dab the cucumber slices with paper towels to remove excess moisture before tossing them with sour cream.
- You can take it a step further: mix the cucumber slices with a little bit of salt and leave them in a colander for 10-15 minutes to drain out excess liquid. This is a great extra step to take if you are planning to make the salad ahead of time.
- Choose smaller cucumbers (like Persian Cucumbers, or homegrown short varieties) that have small seeds and aren’t as watery. If you can, pick fresh cucumbers straight from your garden and use them in Lithuanian cucumber salad!
- Serve salad within a couple of hours of making it – due to the moisture in the cucumber, the dressing may become watery and the cucumber starts to lose its crunchy texture – and nobody likes soggy salads, right?
- Use vegan sour cream if you want a plant-based option.
Storage
To keep your cucumber and dill salad fresh, store it in an airtight container in the fridge. It’s best enjoyed within a day or two, as the cucumbers can release excess juices over time. If you’re prepping ahead, keep the salad undressed until just before serving to maintain its crispness and flavor.
What To Serve Lithuanian Cucumber Salad With?
This creamy cucumber salad is incredibly versatile and pairs effortlessly with a variety of main courses. It's the perfect companion to grilled meats, poultry, and fish, making it a popular dish at summer BBQs—especially alongside pork or chicken shashlik. During the winter months, it’s a great side dish for hearty meat dishes like a juicy pork chop.
And let’s not forget those childhood memories: nothing beats this salad with a plate of boiled new potatoes for a simple yet satisfying lunch. Whether you’re enjoying an abundance of cucumbers from the garden or grabbing a store-bought variety, this favorite summer salad is always a winner!
Other Lithuanian Salads To Try Next Time
I hope you enjoyed this cucumber and sour cream salad. For more Lithuanian salad ideas, have a look at some of our favorite recipes below:
Lithuanian Cucumber Salad With Dill and Sour Cream
Ingredients
- 200 g (0.5 lb) cucumbers sliced into semi-circles
- 1 green onion thinly sliced
- 2 tablespoon fresh dill finely chopped
- 40 g (1 heaped tbsp) sour cream
- salt and black pepper to taste
Instructions
- Place the sliced cucumber, green onions and dill in a bowl.
- Toss everything with sour cream. Season with salt and pepper just before serving and toss again (adding salt ahead of time will make the salad watery).
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