When summer rolls around and you’re craving something cool, crisp, and oh-so-refreshing, this Creamy Cucumber Salad is the answer. With its tangy, creamy dressing and crunchy cucumbers, it’s the perfect sidekick for barbecues, picnics, or even a light lunch. I first whipped this up for a family cookout a couple of summers ago, and it was love at first bite—my cousins still talk about it! It’s quick to make, endlessly versatile, and brings a burst of freshness to any table. Let’s dive into this easy, crowd-pleasing dish that’s sure to become your warm-weather go-to.
Why You’ll Love This Creamy Cucumber Salad
- Crisp and Refreshing: Cool cucumbers and a creamy, tangy dressing are a match made in summer heaven.
- Super Quick: Ready in just 10 minutes—no cooking required, just slice and toss.
- Healthy and Light: Low-calorie, veggie-packed, and perfect for balancing heavier meals.
- Make-Ahead Magic: Tastes even better after chilling, making it ideal for meal prep or parties.
- Customizable: Add herbs, spices, or extra veggies to suit your taste.
- Budget-Friendly: Uses simple ingredients you probably already have in your kitchen.
- Crowd-Pleaser: Loved by all ages, from picky kids to foodie friends.
Ingredients for This Creamy Cucumber Salad
You’ll need just a handful of ingredients to make this salad shine:
- Cucumbers: English or garden cucumbers for maximum crunch. Thinly sliced is key.
- Red onion: Finely sliced for a mild, savory bite.
- Greek yogurt: Adds creaminess and tang. Use full-fat for richness or low-fat for a lighter option.
- Sour cream: For extra creaminess and a slight zing. Can swap with more yogurt if preferred.
- Fresh dill: Chopped for that classic, herby flavor.
- Lemon juice or white vinegar: For a bright, tangy kick.
- Garlic: Minced or grated for subtle depth.
- Salt and pepper: To bring all the flavors together.
- Optional add-ins: Cherry tomatoes, radishes, or a pinch of red pepper flakes for a spicy twist.
Prep Tip: Use a mandoline or sharp knife to slice cucumbers and onions super thin for the best texture. For a vegan version, swap Greek yogurt and sour cream for plant-based alternatives. If dill isn’t your thing, try fresh parsley or chives.
How to Make Creamy Cucumber Salad – Step-by-Step
This Creamy Cucumber Salad is so simple, you’ll be tossing it together in no time. Here’s how to do it:
- Prep the Cucumbers: Wash 2 large cucumbers (or 3 medium) and slice them thinly, about 1/8-inch thick. A mandoline makes this quick, but a sharp knife works fine. Place slices in a large mixing bowl.
- Slice the Onion: Peel and thinly slice ¼ of a red onion into half-moons. If the onion is too strong, soak the slices in cold water for 10 minutes, then drain and pat dry. Add to the cucumbers.
- Make the Creamy Dressing: In a small bowl, whisk together ½ cup Greek yogurt, ¼ cup sour cream, 1 tbsp lemon juice or white vinegar, 1 small minced garlic clove, 2 tbsp chopped fresh dill, ½ tsp salt, and ¼ tsp black pepper. Taste and adjust seasoning—add more lemon for zing or salt for balance.
- Toss It Together: Pour the dressing over the cucumbers and onions. Toss gently to coat everything evenly. If using add-ins like halved cherry tomatoes or sliced radishes (about ½ cup), toss them in now.
- Chill for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 15–30 minutes to let the flavors meld. This step makes the salad extra refreshing and tasty.
- Taste and Adjust: Before serving, give the salad a quick toss and taste. Add a pinch more salt, a squeeze of lemon, or extra dill if needed.
- Serve Cold: Transfer to a serving bowl or platter, garnish with a sprinkle of fresh dill, and serve chilled. It’s perfect alongside grilled meats or as a light standalone dish.
Texture Cue: The cucumbers should be crisp with a creamy coating, and the onions should add a slight crunch without overpowering. If the salad gets watery after chilling, drain excess liquid before serving.
Helpful Tips for Creamy Cucumber Salad
- Make Ahead: Prep the salad up to a day in advance and store covered in the fridge. The flavors get better as it sits, but drain any excess liquid before serving.
- Storage Smarts: Keep in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing. Freezing isn’t recommended, as cucumbers lose their crunch.
- Serving Ideas: Pair with grilled chicken, burgers, or fish for a summer meal. It’s also great with crusty bread or as a topping for wraps.
- Flavor Boosters: Add a pinch of smoked paprika, a splash of apple cider vinegar, or a handful of chopped mint for a fresh twist.
- Low-Carb Option: Swap half the cucumbers for sliced zucchini or add more crunchy veggies like celery to keep it light.
FAQs About Creamy Cucumber Salad
Can I make Creamy Cucumber Salad vegan?
Yes! Use plant-based Greek yogurt and sour cream (or just double up on vegan yogurt). The rest of the ingredients are naturally vegan-friendly.
How do I keep Creamy Cucumber Salad from getting watery?
Salt the cucumber slices lightly and let them sit in a colander for 10 minutes before tossing with the dressing. Pat dry to remove excess moisture.
Can I use other vegetables in Creamy Cucumber Salad?
Absolutely! Try adding sliced radishes, cherry tomatoes, or shredded carrots for extra color and crunch. Just keep the pieces small for easy eating.
What’s the best way to serve Creamy Cucumber Salad?
Serve chilled in a bowl or on a platter as a side dish. It’s perfect for picnics, barbecues, or alongside sandwiches for a light lunch.
Can I use dried dill instead of fresh?
Yes, but use sparingly—about 1 tsp dried dill for 2 tbsp fresh. Fresh dill gives a brighter flavor, so it’s worth grabbing if you can.
This Creamy Cucumber Salad is my summer staple—it’s so refreshing and takes me right back to those long, sunny days at family cookouts. I make it every time we fire up the grill, and it’s always the first dish to disappear. My final tip? Slice the cucumbers as thin as you can for that perfect crisp bite. Give it a try at your next gathering and let me know in the comments how you customize it or what you pair it with. Happy chilling!
Creamy Cucumber Salad – Fresh, Easy Summer Side
Ingredients
- 2 cucumbers English or Kirby
- ½ red onion thinly sliced
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh dill chopped
Instructions
- Slice the Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or mandoline for even cuts.
- Make the Dressing: In a large mixing bowl, whisk together the sour cream, olive oil, white vinegar, sugar, garlic powder, salt, and black pepper until smooth.
- Combine Salad: Add the sliced cucumbers and red onion to the bowl with the dressing and toss until everything is evenly coated.
- Add Dill: Sprinkle the chopped fresh dill over the salad and gently mix again.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
Notes
- Use Greek yogurt instead of sour cream for a tangier, lighter option.
- For a crunchier texture, salt the cucumber slices, let them sit for 10 minutes, then pat dry before adding to the salad.
- Add a splash of lemon juice or more vinegar for extra brightness.
- Best enjoyed fresh but can be stored in the fridge for up to 2 days.
