Martha Stewart’s 5-Ingredient Cucumber Salad: A Genius Year-Round Recipe!

Mixed leafy greens are always in my fridge because they add diversity in texture, color, and shape to my meals. The downside? They tend to wilt under a nicely seasoned protein, especially during those warm summer months. It’s always a letdown to see your carefully prepared salad from the previous night lose its appeal.

This isn’t an issue with cucumber salads. They are robust enough to be dressed ahead of time and can stay in your fridge or lunch box without becoming soggy. You can mix your dressing right in with the cucumbers; they’ll handle it just fine.

My Favorite: Martha Stewart’s Cucumber Salad

I often find myself making Martha Stewart’s Cucumber Salad with Sour Cream and Dill Dressing. It’s effortless to prepare and absolutely delightful, mainly because of the sour cream dressing, which is nothing short of brilliant.

The recipe uses sour cream, a common leftover item in many fridges. Martha suggests using reduced-fat sour cream for a lighter dressing that complements the crispness of the cucumbers, but full-fat sour cream is also perfect if you prefer a richer texture.

What’s more, the recipe is a quick fix. No need for marinating or lengthy chilling. Just chop, mix, and it’s ready to eat. If you do prefer a colder dish, the salad does well in the fridge, where the flavors blend beautifully over time.

The cucumbers themselves are subtly complex: their waxy skin provides a satisfying crunch, while the juicy center adds a refreshing sweetness. With the addition of salt, pepper, sour cream, fresh dill, and a hint of lemon, the cucumbers slightly release their moisture.

This moisture helps thin the sour cream into a velvety, tangy dressing that coats every cucumber slice perfectly. It’s a simple yet effective technique. I like to add extra chopped dill on top to enhance the visual appeal with a burst of green.

Tips for Perfecting Martha Stewart’s Cucumber Salad

For this salad, Persian and Kirby cucumbers are my top choices due to their smaller size and fewer seeds, which make for a more enjoyable texture. They are also less watery than the larger English variety. However, if you only have English cucumbers, they will suffice. Just halve them and remove some seeds for a better consistency.

This salad pairs wonderfully with roasted or pan-seared salmon. The dill and lemon dressing enhances the fish’s rich flavor. It’s always my choice for a light, refreshing, and satisfying meal, especially when I have leftover dill and lemon halves from other salmon dishes.

Whether it’s part of a summer barbecue spread or a packed lunch, this cucumber salad with its creamy dill dressing adds a cool, refreshing touch to any meal.