Description
Light, refreshing, and irresistibly creamy, this Creamy Cucumber Salad is the ultimate side dish for warm-weather meals. Crisp cucumbers are tossed in a tangy and smooth dressing made with yogurt, herbs, and a hint of garlic, creating a salad that’s both cooling and full of flavor. Whether you’re pairing it with grilled chicken, sandwiches, or serving it at a picnic, this dish adds a delicious balance to any plate.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Salad:
-
4 cups cucumber, thinly sliced (about 2 large English cucumbers)
-
½ small red onion, very thinly sliced
-
1 tbsp fresh dill, finely chopped (or 1 tsp dried)
-
1 tbsp fresh parsley, chopped (optional)
-
½ tsp salt
-
¼ tsp black pepper
For the Creamy Dressing:
-
¾ cup plain Greek yogurt (or sour cream for extra richness)
-
1 tbsp olive oil
-
2 tsp apple cider vinegar (or lemon juice)
-
1 tsp honey (balances the tang)
-
1 clove garlic, finely grated or minced
-
¼ tsp ground mustard (optional for a subtle tangy kick)
Instructions
Step 1: Slice the Vegetables
-
Wash and dry your cucumbers thoroughly.
-
Slice them very thinly—using a mandoline if you want uniform, delicate slices.
-
Thinly slice the red onion and set aside.
Step 2: Salt the Cucumbers (Optional for Extra Crunch)
4. Place the cucumber slices in a colander. Sprinkle with ½ tsp salt and toss gently.
5. Let them sit for 10 minutes to release excess moisture.
6. Pat dry with paper towels before mixing into the salad. This step helps prevent a watery dressing.
Step 3: Make the Creamy Dressing
7. In a small bowl, whisk together Greek yogurt, olive oil, vinegar (or lemon juice), honey, garlic, and ground mustard if using.
8. Taste and adjust seasoning with a pinch of salt or extra vinegar for more tang.
Step 4: Toss the Salad
9. In a large bowl, combine the cucumbers, red onions, dill, and parsley.
10. Pour the dressing over the veggies and gently toss to coat everything evenly.
Step 5: Chill & Serve
11. Refrigerate the salad for at least 15 minutes to allow the flavors to blend.
12. Stir gently before serving and garnish with extra fresh herbs if desired.
Notes
-
Use English or Persian Cucumbers – They’re seedless, crisp, and less watery.
-
Thin Slices Work Best – Thin cucumbers absorb dressing better and feel lighter.
-
Let It Chill – This salad tastes even better after a short rest in the fridge.
-
Add Crunch – For extra texture, top with sunflower seeds or chopped nuts just before serving.
-
Swap the Yogurt – Use sour cream or a mix of mayo and yogurt if preferred.
- Prep Time: 10 minutes
- Cuisine: American