Creamy cucumber salad is the kind of simple, bright dish that makes hot days happier and weeknight dinners feel special. It balances cool, crisp cucumbers with a tangy, creamy dressing and a little crunch from fresh herbs or onion; I’ve made this version dozens of times and love how fast it comes together. For a different summer combo, try a refreshing cucumber-melon salad that highlights similar crisp flavors.
Why Make This Recipe
- It’s refreshingly light and perfect for hot weather, offering cool hydration from the cucumbers.
- Ready in about 15 minutes with a short chill — great for last-minute sides or potlucks.
- It pairs well with grilled proteins or spicy dishes, adding a creamy counterpoint to bolder flavors; I often serve it alongside a grain like curried quinoa.
- Nutritious and low in calories when you use Greek yogurt, with vitamins and plenty of water from cucumbers.
- Personal note: I love this salad because it’s forgiving — you can tweak acidity, herbs, or texture and it still shines.
Recipe Overview
- Prep time: 15 minutes (plus 20–30 minutes chilling)
- Cook time: 0 minutes
- Total time: 35–45 minutes
- Servings: 4 as a side
- Difficulty: Easy
- Method: No-cook assembly with optional quick salting/draining to remove excess moisture. Use a bowl and a fine mesh sieve or colander for draining.
My Experience Making This Recipe
I tested several versions, adjusting salt and acidity until the dressing balanced tang and creaminess without overpowering the cucumber. One discovery: thinly slicing on a mandoline gives the best texture but I usually use a sharp knife for control.
How to Make Creamy Cucumber Salad That Will Refresh Your Summer Meals
Start by thinly slicing 2 large cucumbers (about 4 cups) and 1 small red onion; I prefer an English cucumber for fewer seeds. Salt the slices lightly and let them rest in a colander for 10–15 minutes, then press or pat dry to remove excess water. Whisk a dressing of 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 tablespoon chopped dill, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt; fold the drained cucumbers and onions into the dressing, chill 20–30 minutes, and serve. For more ideas on chilling and texture techniques, I sometimes refer to notes I took while making a creamy mango sorbet — cold really improves texture and melds flavors.
Expert Tips for Success
- Salting and draining: Lightly salt cucumber slices and let them sit in a colander for 10–15 minutes to avoid a watery salad. Press gently with a spoon or paper towel before dressing.
- Knife vs. mandoline: Use a sharp chef’s knife for safety and consistent 1/8-inch slices; a mandoline gives perfect thinness but always use the guard.
- Temperature matters: Bring the dressing ingredients to room temperature before whisking to prevent separation, then chill the finished salad at 36–40°F (2–4°C) for best flavor integration.
- Yogurt selection: Full-fat Greek yogurt yields a silkier, more stable dressing; if using low-fat yogurt, add 1 tablespoon of mayonnaise or sour cream for richness.
- Equipment: A fine mesh sieve, medium mixing bowl, and a zester (for lemon) are the only essentials to streamline prep.
How to Serve Creamy Cucumber Salad That Will Refresh Your Summer Meals
- Serve chilled as a bright side to grilled chicken, fish, or kebabs for contrast; it balances rich proteins and smoky flavors beautifully.
- Add it to a casual sandwich or wrap for crunch and moisture instead of mayonnaise. For a seafood spread, pair with a smoked fish dip to create a cool, varied appetizer table.
- Plate on a large shallow bowl and garnish with extra dill, a drizzle of olive oil, and a sprinkle of flaky sea salt for a restaurant-style presentation.
- Make it a side for summer gatherings and follow with a light dessert like a creme brûlée pie for a special finish.
Storage and Reheating Guide
Store in an airtight container in the refrigerator at 36–40°F (2–4°C). Consume within 3 days for best texture; cucumbers will soften over time. Do not freeze — freezing breaks cucumber cell walls and ruins the texture. If the salad becomes watery, drain excess liquid and briefly whisk in 1–2 tablespoons more yogurt to refresh the dressing. Serve cold or bring to room temperature for 10 minutes before plating; do not heat.
Recipe Variations
- Dairy-free: Substitute full-fat coconut yogurt or a silken tofu dressing and add 1 teaspoon Dijon mustard for body.
- Vegan: Use vegan mayonnaise and nondairy yogurt, and swap honey (if used elsewhere) for maple syrup.
- Crunch boost: Add 1/2 cup toasted sunflower seeds or chopped walnuts for texture and extra nutrition.
- Spicy twist: Stir in 1 teaspoon sriracha or 2 tablespoons minced jalapeño for heat without losing the cooling effect.
Nutritional Highlights
- High water content from cucumbers helps hydration and keeps calories low.
- Greek yogurt provides protein and calcium; use low-fat options for a lower-calorie version.
- Allergens: Contains dairy (yogurt, optional mayonnaise) and possibly eggs if a traditional mayo is used; adjust for allergies by using vegan substitutes. Aim for a 1/2-cup serving as a standard side portion.
Troubleshooting Common Issues
- Salad is watery: Salt and drain cucumbers first, then press out liquid before dressing. If it’s already mixed, drain and re-dress briefly.
- Dressing is thin: Thicken with an extra tablespoon or two of Greek yogurt or a teaspoon of cornstarch slurry heated gently if you must (then cool).
- Bitter cucumbers: Remove large seeds and rub peels; seedless English cucumbers are less likely to be bitter.
- Dressing separates: Bring dairy and room-temperature ingredients together before chilling; if separation happens, whisk in a teaspoon of mustard or an egg yolk (for cooked applications) to emulsify.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes — you can prepare the cucumbers and dressing separately up to one day ahead. Store cucumbers drained in an airtight container and the dressing in a jar; toss and chill for 20–30 minutes before serving to let flavors blend.
Q: How thin should I slice the cucumbers?
A: Aim for about 1/8-inch slices. Thin slices absorb dressing and remain crisp; use a sharp knife or mandoline set to 1–2 mm for even results. If slices are thicker, increase chilling time so flavors penetrate.
Q: Is there a way to keep the salad from getting soggy at a picnic?
A: Pack the dressing and cucumbers separately and combine just before serving. Keep the container chilled in an insulated cooler and only mix as guests are ready to eat to maintain crispness.
Q: Can I add other vegetables or fruits?
A: Yes — radishes, thinly sliced fennel, or even halved cherry tomatoes work well. If you add high-water fruits like watermelon, use a slotted spoon to serve to avoid watering down the dressing.
Conclusion
If you want another creamy cucumber idea with a low-carb spin, this Creamy Low Carb Cucumber Salad – Bobbi’s Kozy Kitchen offers a tasty alternate approach and helpful variations.
Print
Creamy Cucumber Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing, creamy cucumber salad that’s perfect for hot weather, balancing cool cucumbers with a tangy dressing.
Ingredients
- 2 large cucumbers, thinly sliced (about 4 cups)
- 1 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 1 tablespoon chopped dill
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
Instructions
- Lightly salt the cucumber and onion slices and let them rest in a colander for 10–15 minutes.
- Press or pat dry to remove excess water.
- In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, white wine vinegar, dill, sugar, and kosher salt.
- Fold the drained cucumbers and onions into the dressing.
- Chill the salad for 20–30 minutes before serving.
Notes
Adjust salt and acidity to taste. Use a sharp knife or mandoline for slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg