This Creamy Cucumber Salad is such a light and refreshing summer side dish! It’s made with just 6 simple ingredients and is ready in 10 minutes. Enjoy all those farmers market garden fresh cucumbers in this low calorie salad!
I first shared this recipe on The Recipe Critic where I am a contributor.
Cucumbers are such a refreshing vegetable and so yummy in this creamy cucumber salad. This is such an easy side to throw together! For more great summer side dishes, try my Summer Fruit Salad, Sauteed Zucchini and Squash, and Slow Cooker Baked Beans.
Creamy Cucumber Salad
It’s salad season but that doesn’t mean you have to use lettuce! This Creamy Cucumber Salad is just as refreshing and healthy as a garden salad. Add this to the menu as a side for your next cook out!
The dressing is creamy but still light thanks to Greek yogurt. Add in some lemon juice, fresh dill, garlic, salt, and pepper and you’ve got a delicious dressing to surround those crunchy cucumbers and flavorful onions.
Creamy Cucumber Salad Ingredients:
- English Cucumbers– This type of cucumber is preferred because the seeds are smaller and therefore not as bitter. The skin on these cucumbers is also thinner so there’s no need to peel the beautiful skin off. Small gar
- Red Onion– Not only are red onions beautiful in salads but they are sweeter.
- Plain Greek Yogurt– I prefer FAGE but you can use any brand and percent fat. You can also substitute with sour cream.
- Lemon– Both the juice and rind are used for a bright flavor.
- Dill– Fresh is best but dried can be used. When converting fresh to dry, always half the measurement.
- Garlic– Peel and crush with a garlic press. Substitute with 1/4 teaspoon powdered garlic.
- Salt– This recipe calls for kosher salt. If you choose to use table salt, you need to cut the amount in half since it is a smaller grain.
- Pepper– Fresh cracked has the best flavor and allows you to control the size.
How to Make Creamy Cucumber Salad?
- Cut up the cucumbers and onion. This can be done by hand or using a mandoline slicer for a precise and consistent thickness.
- Make the dressing- Mix together the Greek yogurt, lemon juice & zest, dill, garlic, salt, and pepper in a large bowl.
- Add the cucumbers and onions. Stir until evenly coated. Garnish with additional dill and lemon zest if desired.
- Serve immediately.
Why does this need to be served immediately?
Osmosis! Remember learning about this? This is the movement of water from a region of high concentration to a region of low concentration.
The salt in the dressing triggers osmosis by attracting water from the cucumbers to dilute the salt concentration of the dressing. If not eaten within a couple hours, the creamy dressing will start to become pretty watery.
Can I make this ahead of time?
Yes! Make the dressing and place it in an air tight container, separate from the cucumbers and onions.
Toss the cucumbers and onions with the dressing right before serving.
TOOLS USED TO MAKE THIS SALAD:
- Mandoline Slicer– This makes slicing fruit and vegetables so easy and perfectly uniform. It’s a pretty inexpensive kitchen gadget that pays for its self in the time in saves.
- Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
LOOKING FOR MORE SIDE SALADS? CHECK OUT THESE:
- Greek Panzanella
- Creamy Grape Salad
- Fresh Summer Corn Salad
- Crunchy Asian Broccoli Slaw
- Broccoli Bacon Salad
Creamy Cucumber Salad
- 4 cups English cucumber, thinly sliced (about 2 cucumbers)
- 1/2 small red onion, thinly sliced
For the Creamy Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 1 lemon- zest & juice
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, crushed
- 1 teaspoon kosher salt, (add more to taste)
- Fresh cracked pepper
- Stir the yogurt, lemon juice and zest, dill, garlic, salt & pepper together in a small mixing bowl.
- Mix the cucumber, onion, and yogurt mixture together in a large bowl.*
- Server immediately.