This Creamy Cucumber Salad is a light and refreshing side dish with the perfect balance of creaminess, coolness and a hint of flavor, making it ideal for summer meals, barbecues or a simple weeknight dinner. This salad is a great way to add fresh vegetables to your table while still keeping it flavorful and kid-friendly.
Why you’ll love this cucumber salad:
- light and refreshing
- Made with protein-rich Greek yogurt
- Quick and easy (10 minutes!)
- It’s perfect for summer food.
- Goes well with a variety of dishes
The creamy yogurt dressing adds richness without being heavy, making it a healthier alternative to traditional mayonnaise-based salads.
Tips for the best cucumber salad:
- use british cucumbers For fewer seeds and thinner skin.
- Slice vegetables thinly for best texture.
- Drain the cucumbers slightly to prevent them from becoming soggy in the salad.
- Taste and adjust lemon juice or salt before serving.
Easy variations:
Add protein
- chickpeas
- grilled chicken
Add more herbs
Make it vegan
Add crunch
- sunflower seeds
- chopped walnuts
Storage tips:
refrigerator:
Store in an airtight container for up to 1 hour. 2-3 days.
Stir before serving as the dressing may separate slightly.
More refreshing salad recipes:
Creamy Cucumber Salad
This Creamy Cucumber Salad is the perfect balance of creamy, cool and a little savory, making it ideal for summer meals, barbecues or a quick weeknight meal!
Serving Size: 2
Slice the cucumber and red onion thinly. (Optional: You can lightly salt the cucumbers, let sit for 10 minutes, then drain for a thicker salad.)
In a bowl, combine Greek yogurt, lemon juice, olive oil, dill, salt, pepper, and garlic.
Add cucumber and red onion to bowl and toss until evenly coated.
For best flavor, refrigerate for 15 to 30 minutes before serving. Serve cold.
- use british cucumbers For fewer seeds and thinner skin.
- Slice vegetables thinly for best texture.
- Drain the cucumbers slightly to prevent them from becoming soggy in the salad.
- Taste and adjust lemon juice or salt before serving.
