Polish Cucumber Salad Recipe for One (Mizeria)

This easy Creamy Cucumber Salad is a refreshing classic, perfect for a quick snack, side dish, or a light lunch on warmer days. Crisp slices of English cucumber are gently seasoned and tossed in a tangy, dill-infused sour cream dressing, creating a delightful combination of fresh and creamy flavors. Whether you’re enjoying it solo or pairing it with grilled meats or sandwiches, this small-batch recipe comes together quickly and easily, making it ideal for one or two servings.

If you find yourself with an abundance of cucumber,s you might like these small batch Tzatziki sauce recipe.

Ingredients Notes

• Cucumbers: My go-to for this salad is English cucumbers, however, you can use small cucumbers or a standard cucumber. If using a standard cucumber cut it lengthwise and remove some of the seed before slicing. The cucumber should be mostly peeled, leaving just a few slivers of the skin on.
• Sour Cream: Feel free to substitute a low-fat version or use plain yogurt. Both work very well with just slight flavor differences. You can use less sour cream if you prefer a less creamy salad.
• Lemon: Freshly squeezed lemon balances the flavors and complements the dill.
• Fresh Dill: Using a fresh bunch of dill is best and I don’t recommend using dried dill.
• Salt & Pepper: Salt is used to intensify the flavor of the cucumbers and the black pepper is for flavor.
• Optional Ingredients: Adding a few simple ingredients like red onion slices to balance this creamy cucumber salad. Add sweetness by sprinkling in some white sugar, or for a nice summer flavor add in a few cherry tomatoes.

Step by Step Recipe Directions

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)

Wash and peel the cucumber and slice thin. Add the cucumber slices to a bowl and sprinkle with salt, and let sit for 10 minutes.

Drain any excess water from the bowl and stir in the sour cream and fresh dill.

Add in fresh-squeezed lemon and pepper.

Cover and chill until ready to serve.

Recipe Tips

• Choosing Cucumbers: English cucumbers are ideal due to their thin skin and minimal seeds, but regular cucumbers can also be used if peeled and seeded.
• Preventing Watery Salad: Sprinkle cucumber slices with salt and allow them to sit for 10 minutes before mixing to draw out excess moisture. Pat dry with a paper towel before combining with the dressing.
• Enhancing Flavor: Use fresh dill for the brightest taste, but if unavailable, dried dill can be substituted (use half the amount).
• If you are doubling or tripling the recipe, a Mandolin makes this go much faster.
• Chill the cucumber salad for at least an hour to give the flavors time to meld together.

How to Store Leftovers

This cucumber salad is best enjoyed immediately for optimal freshness and crispness. However, if needed, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Give it a gentle stir before serving again.

Can I make this with a non-dairy alternative?

Yes, use your favorite non-dairy or vegan sour cream substitute. The flavor will be just a bit lighter.

What type of cucumber should I use for Mizeria?

A small Persian cucumber or an English cucumber works great.