Creamy Cucumber Salad Recipe

If you’re craving something crisp, cool, and downright refreshing, you’ll fall head-over-heels for this Creamy Cucumber Salad. It’s that perfect blend of crunchy cucumbers, tangy yogurt dressing, and a pop of dill—making every bite taste like a sunny day.

Ingredients You’ll Need

One of my favorite things about a Creamy Cucumber Salad is how the simple ingredients truly sing together. Each element brings something special—refreshing crunch, zesty brightness, herbal flair, and a swoon-worthy creamy base.

• English cucumbers: These are naturally sweet with tender, almost seedless flesh and thin skins—no bitterness, just pure crunch. If you only have regular cucumbers, peel them completely and scoop out large seeds.
• Kosher salt: Essential for drawing out excess water from the cucumbers, ensuring a salad that’s never watery or diluted.
• Whole milk Greek yogurt: This gives the dressing its dreamy creaminess and slight tang—plus, it’s protein-packed and keeps things light compared to mayo.
• Red wine vinegar: Just a splash delivers the perfect tang, waking up all the flavors in the bowl.
• Zest and juice of 1/2 lemon: The zest brings citrus perfume, and the juice adds brightness—don’t skip either for best flavor!
• Fresh dill: This classic herb is the heartbeat of the dish. For best results, buy a fresh bunch and chop right before using for maximum punch.
• Garlic powder: Adds mellow, savory depth without overpowering—but you can use fresh garlic if you love a bit more bite.
• Black pepper: Freshly cracked is best for big flavor pops throughout your salad.
• Red onion: Sliced paper-thin, it adds a hit of sharpness and gorgeous color ribbons—making the salad irresistible to eat and to look at!

Variations

One of the reasons Creamy Cucumber Salad has such lasting appeal is how easily it adapts. Whether you need to tweak it for dietary reasons, or just want to play with flavor, there’s plenty of room for creativity here.

• Use fresh herbs of your choice: Don’t love dill? Try fresh mint, parsley, or even a little basil for a unique twist that’s still wonderfully aromatic.
• Make it vegan: Substitute a thick unsweetened plant-based yogurt for Greek yogurt, and crank up the lemon a touch for extra brightness.
• Add a little heat: Stir in a pinch of crushed red pepper flakes or a bit of finely minced jalapeño for a salad with a subtle kick.
• Go extra creamy: Fold in a tablespoon of mayonnaise, labneh, or sour cream along with the yogurt for even richer results.

How to Make Creamy Cucumber Salad

Step 1: Prep the Cucumbers

Start by partially peeling the cucumbers—leave some of the skin in stripes for an extra-pretty look and more texture. Slice the cucumbers in half lengthwise, then use a spoon to gently scoop out the seeds (this keeps things extra crunchy and avoids excess water in your Creamy Cucumber Salad). Cut them across into 1/4-inch moons.

Step 2: Salt and Drain

Toss your sliced cucumbers with a generous pinch of kosher salt in a colander and let them rest over the sink for 20–30 minutes. This step pulls out excess liquid, ensuring that every bite of salad stays creamy instead of watery—trust me, this tiny wait is totally worth it!

Step 3: Whip Up the Creamy Dressing

In a large bowl, vigorously whisk together the Greek yogurt, red wine vinegar, lemon zest and juice, chopped dill, garlic powder, and a hearty sprinkle of black pepper and salt. Be generous with the dill—it’s what sends this salad soaring with summery, aromatic goodness. Pop the bowl in the fridge while you finish prepping.

Step 4: Combine and Toss

Once the cucumbers are ready, pat them dry with paper towels. Add them to your chilled dressing, then fold in the thinly sliced red onion. Gently mix until everything is coated in the luscious, tangy dressing. Taste your Creamy Cucumber Salad and adjust salt, pepper, or lemon juice until it sings to your palate.

Step 5: Serve and Garnish

Transfer the salad to your prettiest platter or a big bowl. Scatter with a little extra fresh dill for maximum fragrance (and beauty), and serve immediately—or chill until ready to eat. Every forkful is creamy, cool, and bursting with flavor!

How to Serve Creamy Cucumber Salad

Garnishes

Elevate your Creamy Cucumber Salad with a sprinkle of extra fresh dill or finely sliced chives just before serving. A quick grind of black pepper or a few flakes of lemon zest will also add gorgeous color and irresistible bursts of aroma.

Side Dishes

This salad shines alongside grilled chicken, salmon, or lamb, and is a natural fit with falafel, pita, or fluffy rice pilaf. It’s also dreamy as part of a mezze platter full of hummus, olives, and fresh tomatoes.

Creative Ways to Present

Try piling the salad into individual cups for picnic-perfect single portions, or serve it in lettuce cups for a sophisticated appetizer. Layering the salad on a platter with heirloom tomato slices or radishes makes a showstopping centerpiece at any summer table.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Cucumber Salad keeps well in the fridge for up to 2 days. Store in an airtight container, and if any liquid collects at the bottom, just give it a gentle stir before serving again.

Freezing

Unfortunately, this salad isn’t a good candidate for freezing—the cucumbers and yogurt dressing will lose their beautiful texture and become watery when thawed. It’s best enjoyed fresh or after a short stint in the fridge.

Reheating

Creamy Cucumber Salad is meant to be served chilled, so no reheating is needed! If it’s been in the fridge for a while, let it sit at room temperature for 10 minutes before serving to bring out all the flavors.

FAQs

Final Thoughts

If you’re looking for a salad that’s equal parts easy, vibrant, and utterly refreshing, you simply have to try this Creamy Cucumber Salad. I hope it becomes a go-to in your kitchen—you’re going to adore every crunchy, herby, creamy bite!

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