Creamy Polish Cucumber Salad it’s the classic cucumber salad that’s been refreshing summer dinners for generations. This traditional Polish salad know as Mizeria, which is a salad simply made with thinly sliced cucumbers and mixed with sour cream, dill dressing.
There is a time during the summer in Poland that is called CUCUMBER SEASON, which is the actual cucumber harvesting time. So, when cucumber season arrives, it’s a clear sign to start using Grandma’s cucumber recipe as frequently as possible. In fact, this period is eagerly anticipated, as it marks the perfect opportunity to enjoy fresh, homegrown cucumbers in various dishes.
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Mizeria salad has always been my favorite summer dish. Growing up in Poland, my mom would often serve mizeria not only as a side dish for dinner but also for lunch alongside sandwiches or paired with fried over-easy eggs. Those memories of picking fresh cucumbers and fragrant dill from the garden, preparing, and enjoying cucumber salad are some of my fondest from childhood, reminding me of the simple pleasures of home-cooked meals shared together.
Making this recipe is so satisfying when you use your own garden cucumbers and fresh dill. However, you don’t need a backyard garden to enjoy this easy summer salad. Simply head to the grocery store or nearest farm stand for some slender cucumbers, a bunch of dill, and a vibrant lemon.
POPULAR POLISH CUCUMBER SALAD
This popular Polish cucumber salad recipe is super easy and takes just a few minutes to make. In general, mizeria is best made with the traditional “pickle” type of cucumber, but substitutions may include Persian cucumbers or English cucumbers. The salad dressing is a delicious, winning combination of sour cream, lemon juice and honey that comes together with the perfect balance of sweet and tart flavors. And the one ingredient that mizeria won’t taste its best without is fresh dill.
Fresh dill provides a lovely pop of flavor that enhances the taste of the salad. You can use dry dill, but fresh or frozen is really better in this recipe. I love to use fresh dill a lot in my cooking, so I always have a tub of dill harvested from my garden in the freezer.
This classic Polish dish is versatile and easy to prepare, making it perfect for summer barbecues, potlucks, picnics, or any other summer gatherings. This fresh, light cucumber salad with sour cream, dill, and lemon will quickly become a new family favorite!
WHAT TO SERVE MIZERIA WITH?
Polish cucumber salad is traditionally served as a dinner or lunch salad. Served with a variety of dishes, making it a versatile addition to any meal. It complements grilled or roasted meats such as chicken, pork, or beef, and also pairs nicely with baked, grilled, or fried fish. Additionally, mizeria pairs well with Polish dishes like pierogi or smoked sausage “kielbasa,” and, of course, is a perfect side for mashed or roasted potatoes.
WHAT IS MIZERIA – POLISH CUCUMBER SALAD
Mizeria is a traditional, refreshing Polish salad made with thinly sliced cucumbers dressed in sour cream, lemon juice or vinegar, and garnished with fresh dill. It’s appreciated for its crisp texture, creamy taste, and simple preparation that enhances the natural flavors of the ingredients. Mizeria is served chilled as a side dish, popular during the summer when cucumbers are being harvested. This homemade salad is the perfect complement to various main dishes in Polish cuisine.
Simple veggie-forward salads like this are one of my favorite parts of the summer season! Why not try some of my other delicious summer side salads? Here are a few examples:
- Cucumber Tomato Salad with Mint
- Coleslaw Salad
- Red Cabbage Salad with Apple Orange and Peanuts
- Easy Greek Salad
WHAT’S IN CREAMY POLISH CUCUMBER SALAD MIZERIA
This is just an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card for quantities.
Ingredients notes:
- Cucumbers: Long English cucumbers are easiest to find.
- Fresh Dill: Fresh dill adds a distinct flavor and aroma to the salad.
- Sour Cream: Sour cream is the base of the dressing, for the best flavor and creamiest dressing, I suggest using a full-fat variety. If you don’t want to use sour cream, you can use unsweetened Greek Yogurt instead.
- Lemon juice: Lemon juice adds a refreshing, tangy flavor that complements the creaminess of sour cream. You could substitute white vine vinegar for that hit of needed acidity.
- Lemon Zest: Lemon zest adds a burst of bright, citrusy flavor.
- Honey: Brings out the flavors., but you can leave it out. You can substitute sugar.
- Salt and Pepper.
CAN I USE DRIED DILL INSTEAD OF FRESH DILL? Of course! If you want to use dried dill, you’ll need to use less than the fresh amount. This is because dried herbs are more concentrated than fresh, so you’ll need less to achieve the right amount of flavor. Start off with 1 teaspoon of dried dill in place of the fresh/frozen and add more to taste.
DO YOU NEED A MANDOLINE TO SLICE THE CUCUMBERS?
You don’t necessarily need a mandoline to slice cucumbers for a salad. But I do think the mandoline slices come out so much nicer, thinner more evenly and can make the slicing process quicker. You can also use a food processor with the thin slicer attachment, or the slicer opening on a cheese grater to thinly slice the cucumbers. The slices for this salad should be almost see-through. If you have a sharp knife and good knife skills you can slice the cucumbers very thinly without the mandoline – your salad might be slightly more rustic but it will still be extremely tasty.
TIPS FOR THE VERY BEST CUCUMBER SALAD
- For this recipe, it is best to choose cucumbers with small seeds, garden cucumbers or English cucumber (seedless cucumbers).
- Cucumbers sold in a grocery stores tend to be waxed to help them retain moisture, for this reason, you’ll want to peel these cucumbers. If using cucumbers from the garden or un-waxed cucumbers (mostly found at farmers markets), you may still want to peel them if the skin is thick or bitter.
- When preparing Mizeria salad, the key is to first remove any excess moisture from whichever cucumbers you use. Slice the cucumbers, sprinkle with salt and mix together. Let sit over a colander or mixing bowl for about 10-15 minutes to begin draining out the moisture. Use your hands to squeeze out additional moisture. Gently mix with the dressing, fresh chopped dill and spices.
- Go for fresh dill: Fresh dill adds a pretty touch and bright flavor to this recipe.
- It depends on how tart and acidic you like your salad. I recommend starting with 1 tablespoon of lemon juice, mixing the dressing together, and then adding more if needed.
- Make Vegan Cucumber Salad by replacing the sour cream in this recipe with vegan sour cream or plain coconut yogurt.
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CUCUMBER SALAD MIZERIA FAQ’S AND VARIATIONS
I’m not a fan of dill, what else can I use?
- You can use fresh mint, or fresh chives in creamy cucumber salad. You might also try cilantro, thyme or basil. Each of these herbs provide a different unique flavor profile while still complementing fresh cucumber salad.
Can I add other ingredients to homemade creamy cucumber salad?
- Yes, how about thinly sliced red onion, minced garlic, radish, or feta cheese.
How long in advance can I make this creamy summer salad?
- You can make a creamy cucumber salad a few hours in advance, but not a whole day in advance. If you need to make it the day before, I recommend keeping the dressing and the fresh herbs separate and and tossing them with the salad a couple of hours before serving to maintain texture and freshness.
MORE POLISH RECIPES TO TRY
- Zucchini Carrot Fritters
- Cucumber Tomato Salad with Mint
- Polish Cauliflower Soup
- Rosol Polish Chicken Soup
- Beet Greens Soup – Polish Botwinka
- Yellow Wax Beans with Breadcrumbs
I hope you enjoy this POLISH CUCUMBER SALAD as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Cooking! -A
**Nutritional facts are just estimates. This information comes from online calculators. Although The Tasty Chapter attempts to provide accurate nutritional information, these figures are only estimates.
POLISH CUCUMBER SALAD
Equipment
- Mixing Bowl Set
- Mandoline slicer
- Colander
Ingredients
- 3 large English cucumbers
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon liquid honey
- 1/2 teaspoon freshly cracked black pepper to taste
- 2 tablespoons fresh dill finely chopped (fresh or frozen)
Instructions
- Prepare the Cucumbers: Wash cucumbers thoroughly under cold water, pat them dry with a kitchen towel and peel them if you prefer a less bitter taste.
- Cut the cucumbers: Using a sharp knife or a mandoline slicer, slice the cucumbers into thin even slices. Be careful using the mandoline with cucumbers, I recommend using a safety glove.
- Add the cucumbers to a large bowl or sieve and sprinkle with salt – toss lightly. Leave to rest for 10-15 minutes (this step helps draw out excess moisture). Lightly squeeze out the excess liquid and blot with some kitchen towel – then continue with the recipe.
- Prepare the Dressing: In a large size bowl, combine sour cream, lemon juice, lemon zest, honey, and black pepper. Mix well until smooth, creamy and be sure to take a taste to see if you'd like to adjust anything.
- Finely chop a fresh dill (you'll need about 2 tablespoons, but you can adjust according to your preference for dill flavor).
- Combine Ingredients: Add the cucumbers to the bowl with the dressing. Gently toss everything together until the cucumbers are evenly coated with creamy dressing and dill. Taste and adjust salt and pepper if needed. Top with more fresh dill and a little more freshly ground black pepper.
- Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to a sealed container. Let this chill in the fridge for a bit before serving but it can be served immediately. Enjoy!