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
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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.)
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In a bowl, combine Greek yogurt, lemon juice, olive oil, dill, salt, pepper, and garlic.
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Add cucumber and red onion to bowl and toss until evenly coated.
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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.
