Crisp cucumbers, tangy-smooth dressing, fresh dill, and a pop of sweet-sharp red onion—this Creamy Cucumber Salad is the refreshing side you’ll reach for all summer (and beyond). It’s fast, make-ahead friendly, and built to sit happily alongside grilled meats, sandwiches, and weeknight mains.
Why You’ll Love It
- Ultra-refreshing crunch: Salted cucumbers stay crisp, not watery.
- Balanced creaminess: Greek yogurt + a touch of mayo (or all yogurt) keeps it light but luxe.
- Herby lift: Fresh dill and lemon/vinegar brighten every bite.
- Meal-prep smart: Components can be prepped ahead; toss just before serving.
Ingredients
- 2 large English cucumbers (or 6 small Persian), thinly sliced
- ½ small red onion, very thinly sliced
- 1 tsp kosher salt, plus more to taste
Creamy Dressing
- ¾ cup Greek yogurt (2% or whole)
- 2 tbsp mayonnaise (adds silk; sub yogurt for lighter)
- 1–2 tbsp lemon juice or white wine vinegar (to taste)
- 1 tsp Dijon mustard (optional depth)
- 1–2 tsp honey or sugar (to balance acidity)
- 2–3 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 small garlic clove, finely grated (optional)
- ¼ tsp black pepper, more to taste
Using garden cucumbers? Peel if skin is thick, and scrape out seeds before slicing.
Time & Yield
- Prep: 15 minutes (plus draining)
- Drain/Chill: 20–30 minutes
- Total: ~40–45 minutes
- Yield: About 6–8 side portions
Instructions
1) Slice & Salt (Key to Crispness)
- Toss sliced cucumbers with 1 tsp kosher salt in a colander. Let sit 20–30 minutes to draw out excess water.
- Pat dry gently with paper towels. (Don’t rinse.)
2) Make the Dressing
- In a bowl, whisk yogurt, mayo, lemon/vinegar, Dijon, honey, dill, garlic (if using), pepper until smooth.
- Taste and adjust acidity/salt/sweetness—you want bright, lightly tangy, and seasoned.
3) Toss & Chill
- Fold cucumbers and red onion into the dressing until coated.
- Chill 15–20 minutes for flavors to marry. Garnish with more dill before serving.
Nutrition (Per Serving, 1 of 8)
Approx. 80–110 kcal, 6 g fat, 7 g carbs, 3 g protein, sodium varies with salt and yogurt brand.
Pro Tips for a Non-Watery, Balanced Salad
- Salt first, dress later: The quick drain step is the difference between crisp and soupy.
- Thin slices win: Use a mandoline or steady knife work for even crunch.
- Season to the finish: Cucumbers are mild—taste again right before serving.
- Serve cool, not icy: Extreme cold mutes flavors; a few minutes at room temp helps.
Variations & Twists
- Scandi Vibes: Swap dill for chives + add ½ tsp caraway or celery seed.
- Herb Garden: Mix dill with mint and parsley; add a squeeze of lime.
- Extra-Crunch: Stir in ½ cup thin-sliced radishes or diced celery.
- Protein Boost: Add flaked hot-smoked salmon or drained chickpeas for a light lunch.
- Dairy-Free: Use thick plant-based yogurt, 1 tsp olive oil in place of mayo.
Make-Ahead & Storage
- Best texture: Salt/drain cucumbers and slice onion up to 24 hours ahead; keep chilled separately. Mix dressing and refrigerate separately.
- Assembled salad: Keeps 1–2 days covered in the fridge. Stir before serving; add a pinch of salt/lemon to wake it up.
What to Serve It With
- Grilled salmon, chicken kebabs, or burgers
- Lemon-herb shrimp or falafel pitas
- Summer spreads with corn on the cob and tomato salads
Why This Recipe Works
Salting locks in crunch, yogurt-mayo gives a silky yet light body, and dill + acid keep flavors bright. It’s the quick side that makes everything on the plate taste a little fresher.
Final Thought: Keep a bowl in the fridge and watch it vanish—cool, creamy, and exactly what hot days (and busy nights) call for.