The 5-Ingredient Martha Stewart Cucumber Salad I Make Year-Round—It’s Genius

Leafy green salads are great. I keep a bag of mixed greens on hand for their variety in texture, color, and shape. The only problem? They wilt when topped with a perfectly seasoned protein, especially on a hot summer day. Nothing dampens the mood more than watching your beautifully packed salad from last night turn into something … less than appetizing.

Cucumber salads don’t have that problem. They’re sturdy enough to handle dressing and can sit in the fridge or your lunch container without turning into mush. There’s no need to pack your dressing separately from your salad. All of the ingredients can harmoniously coexist in the same container. 

Why I Love Martha Stewart’s Cucumber Salad

The cucumber salad I return to all year long, but especially in the summer, is Martha Stewart’s Cucumber Salad With Sour Cream and Dill Dressing. It’s simple and quick, and the best part is the sour cream dressing. In fact, it’s downright genius.

I love that it calls for sour cream—a fridge staple that rarely gets used up in one recipe. Martha’s version opts for reduced-fat sour cream, which gives the dressing a lighter, thinner consistency that enhances the salad’s refreshing bite. No worries, though—full-fat sour cream works beautifully, too.

Another reason I love this recipe? It’s instant gratification. There’s no marinating and no long chilling period—just slice, mix, and enjoy. Of course, if you like that extra crunch from a chilled cucumber salad, it holds up beautifully in the fridge. In fact, the flavors meld and mellow in a lovely way as it sits and marinates in the dressing.

The cucumbers offer a subtle complexity: the waxy exterior gives a pleasant resistance, the crisp flesh delivers a snappy crunch, and the seedy core brings a refreshing burst of sweetness. When combined with salt, pepper, sour cream, fresh dill, and a squeeze of lemon, the cucumbers release some of their water.

That liquid naturally loosens up the sour cream, transforming it into a silky, tangy dressing that clings to every slice. It’s simple but cleverly effective. I like to garnish the salad with more chopped dill on top so that the green color pops. 

My Tips for Making Martha Stewart’s Cucumber Salad

When it comes to choosing cucumbers for this salad, I prefer Persian and Kirby varieties. Their smaller size, thinner skins, and fewer seeds make for a more pleasant bite. They’re softer and more tender than sometimes watery English cucumbers. That said, if an English cucumber is what you’ve got, it’ll still work just fine. Halve it lengthwise and scoop out some of the seeds for a better texture.

I love pairing this salad with roasted or pan-seared salmon. The flavors of dill and lemon perfectly complement the fish’s richness. It’s my go-to when I want something light, fresh, and satisfying. Plus, it’s a clever way to use up leftover dill and lemon halves, which my favorite salmon recipes rely on for flavor. 

Whether you’re serving this salad at a summer barbecue or packing it for lunch, Martha’s dill cucumber salad with sour cream dressing brings a refreshing, cool element to any meal.