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