I love a salad that feels effortless and turns simple summer produce into something special; this creamy cucumber salad does exactly that. It’s cool, tangy, and bright, and I often make it alongside heartier mains like a crispy chicken salad for a balanced meal.
Why Make This Recipe
- It’s incredibly refreshing — cucumbers plus a tangy creamy dressing cools you down on hot days.
- Fast and simple: 15 minutes active prep and minimal hands-on time.
- Nutritious and hydrating — cucumbers bring water and vitamin K while yogurt adds protein.
- Crowd-pleaser for picnics, weeknight dinners, and potlucks because it pairs with many mains.
- Personal note: I love this salad because it brightens heavier summer plates without stealing the show and holds up well chilled. I also enjoy the contrast when I pair it with a fruity option like cucumber-melon salad for variety.
Recipe Overview
- Prep time: 15 minutes (plus 15–60 minutes chilling)
- Cook time: 0 minutes
- Total time: 30–75 minutes (depending on chill time)
- Servings: 4 as a side
- Difficulty: Easy
- Method: No-cook assembly with quick salting/draining step for crisp texture and a short chill to let flavors meld. See a similar bright-side approach in this pineapple cucumber salad for pairing ideas.
My Experience Making This Recipe
I tested this salad several times to balance tang and creaminess without overpowering the cucumbers. The biggest discovery was salting the cucumbers briefly then draining — that step keeps the dressing from becoming watery. A short chill (30–60 minutes) consistently improves the flavor.
How to Make Creamy Cucumber Salad That Will Refresh Your Summer Meals
Start by thinly slicing cucumbers and red onion, salt them lightly, and let them sit 10–15 minutes to draw out excess water. Whisk together Greek yogurt, a splash of mayo (optional), vinegar, lemon juice, dill, sugar, and seasonings; drain the cucumbers and toss with the dressing. Chill at least 30 minutes so the flavors marry and the dressing thickens slightly. For another hands-on example of balancing fruit and cucumber in a salad, compare technique with this pineapple-cucumber recipe.
Ingredients (serves 4)
- 3 medium cucumbers (about 1.5 lb), thinly sliced (English or Kirby)
- 1 small red onion, very thinly sliced
- 1 cup full-fat Greek yogurt
- 1/4 cup mayonnaise (optional for extra creaminess)
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp granulated sugar (or 1/2 tsp honey)
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1/2 tsp celery seeds (optional)
- 1 tsp kosher salt (for cucumbers) + additional 1/2 tsp for dressing adjustment
- 1/2 tsp freshly ground black pepper
Equipment recommended: mandoline or sharp knife, large bowl, fine-mesh sieve or colander, whisk.
Step-by-step directions (concise)
- Thinly slice cucumbers (1/8"–1/16") and onion. Toss with 1 tsp kosher salt in a colander; rest 10–15 minutes.
- Meanwhile whisk yogurt, mayo, vinegar, lemon, sugar, dill, celery seeds, 1/2 tsp salt, and pepper until smooth.
- Press or gently squeeze cucumbers to remove excess liquid and pat dry with paper towels.
- Combine drained cucumbers and onion with dressing; toss to coat. Chill 30–60 minutes before serving.
Expert Tips for Success
- Salt then drain: Salting cucumbers for 10–15 minutes and pressing out liquid prevents a soupy dressing. Use a colander and gentle pressure or a salad spinner to speed this up.
- Use full-fat Greek yogurt for stability: It resists separation better than low-fat yogurt and gives a silky mouthfeel. For extra richness, fold in 2–3 tbsp mayonnaise.
- Slice uniformly: A mandoline set to 1–2 mm produces consistent bite and presentation; if using a knife, keep slices thin and even.
- Chill to meld flavors: Refrigerate 30–60 minutes so acid softens the onion and herbs infuse the dressing.
- Taste and adjust at the end: Acid, salt, and sweetness should be balanced — add a pinch of sugar if too tart or extra lemon if flat.
How to Serve Creamy Cucumber Salad That Will Refresh Your Summer Meals
- Serve chilled alongside grilled chicken, pork, or fish for a cool contrast. Try plating near a fruit-forward side like this pineapple cucumber salad.
- Spoon over toasted flatbreads or gyros as a quick slaw-style topping.
- Present in a shallow bowl and finish with a sprinkle of fresh dill and a drizzle of olive oil for an attractive finish.
- Bring to summer picnics: keep dressing separate during transport and toss at the site for best texture.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 3 days; note texture softens after 24–48 hours. If making ahead more than 6–12 hours, store the dressing separately and combine just before serving to preserve crunch. Do not freeze — cucumbers and dairy separate and turn mushy. This salad is served cold; there’s no reheating step.
Recipe Variations
- Dairy-free: Substitute equal parts unsweetened coconut yogurt or plain vegan yogurt and vegan mayo; add a squeeze more lemon to boost tang.
- Keto / low-carb: Omit the 1 tsp sugar; use full-fat Greek yogurt and mayo for richness and net-carb control.
- Add-ins: Fold in crumbled feta, toasted walnuts, or chopped fresh mint for different flavor profiles.
- Herb-forward: Swap dill for fresh mint and lime juice for a bright Mediterranean twist.
Nutritional Highlights
- Hydrating and low-calorie: Cucumbers are high in water and low in calories, making this a light side.
- Protein boost from Greek yogurt: Adds modest protein and calcium compared with a pure mayo dressing.
- Allergen note: Contains dairy and possibly eggs (if using mayonnaise). For allergy-safe versions, use vegan yogurt and egg-free mayo. Aim for a 1/2–3/4 cup serving per person as a side portion.
Troubleshooting Common Issues
- Salad is watery: You likely skipped the salting/draining step. Toss slices with salt, drain in a colander, and pat dry before dressing.
- Too sour or acidic: Stir in an extra tablespoon of yogurt or a pinch (1/4–1/2 tsp) of sugar to balance.
- Onion too sharp: Thinly slice and rinse under cold water, or soak in ice water for 5 minutes before mixing to mellow the bite.
Frequently Asked Questions
Q: Can I use English cucumbers or regular slicing cucumbers?
A: Yes — English cucumbers have thinner skins and fewer seeds, so they require less salting and produce a crisper texture. Regular slicing cucumbers work fine; just remove some seeded center if very watery.
Q: How far ahead can I make this salad for a party?
A: For best texture, make dressing and slice cucumbers up to 24 hours ahead and keep them separate. Combine and chill 30–60 minutes before serving. If pre-mixed, expect peak quality within 24 hours.
Q: Can I omit the mayonnaise entirely?
A: Yes. Omit mayo and increase Greek yogurt to 1 1/4 cups for a lighter version. If you want richness without mayo, add 1–2 tbsp extra-virgin olive oil when whisking the dressing.
Q: My dressing separated slightly — how can I fix it?
A: Whisk vigorously or use an immersion blender to re-emulsify. If separation persists, fold in 1–2 tbsp plain yogurt to stabilize the mixture.
Conclusion
If you want a quick, cooling side that elevates summer meals, this creamy cucumber salad is reliable and simple to scale. For another creamy cucumber take with low-carb options and helpful tips, see this Creamy Low Carb Cucumber Salad – Bobbi’s Kozy Kitchen.
Creamy Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and tangy creamy cucumber salad that’s perfect as a side dish for summer meals.
Ingredients
- 3 medium cucumbers (about 1.5 lb), thinly sliced (English or Kirby)
- 1 small red onion, very thinly sliced
- 1 cup full-fat Greek yogurt
- 1/4 cup mayonnaise (optional for extra creaminess)
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp granulated sugar (or 1/2 tsp honey)
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1/2 tsp celery seeds (optional)
- 1 tsp kosher salt (for cucumbers) + additional 1/2 tsp for dressing adjustment
- 1/2 tsp freshly ground black pepper
Instructions
- Thinly slice cucumbers (1/8″–1/16″) and onion. Toss with 1 tsp kosher salt in a colander; rest 10–15 minutes.
- Meanwhile, whisk yogurt, mayo, vinegar, lemon, sugar, dill, celery seeds, 1/2 tsp salt, and pepper until smooth.
- Press or gently squeeze cucumbers to remove excess liquid and pat dry with paper towels.
- Combine drained cucumbers and onion with dressing; toss to coat. Chill 30–60 minutes before serving.
Notes
For best texture, chill before serving and keep dressing separate if making ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly
- Cuisine: American