This simple, four-ingredient Creamy Cucumber Salad, made with Greek yogurt and fresh dill, is one of my family’s favorite summer side dishes.
Creamy Cucumber Salad
My dad’s recipe for Creamy Cucumber Salad is made with sour cream, but I swap it for full-fat yogurt, which has more protein, less fat, and is just as delicious. It’s a fast, fresh and easy side dish perfect for summertime parties, picnics, potlucks and quick weeknight meals. More of my favorite cucumber recipes are this Watermelon Cucumber Feta Salad, Black Bean, Avocado, Cucumber, and Tomato Salad, and Chickpea Salad with Cucumbers and Tomatoes.
Why You’ll Be Making Cucumber Salad All Summer
Easy: This summer salad takes less than 15 minutes to make with only four ingredients, including salt.
Healthy: Cucumbers have a high water content, making them low in calories and carbs. They are packed with vitamins and minerals, like vitamins C and K and potassium. Greek yogurt boosts the protein in this salad while adding calcium and probiotics.
Refreshing: Cucumbers are so refreshing on the dog days of summer, and this creamy cucumber salad is the best summer side to cool you off.
Ingredients
- Cucumbers: Peel two medium cucumbers.
- Greek Yogurt: Use full-fat yogurt for the creamy sauce.
- Salt draws out the excess moisture from the cucumbers.
- Dill: Mix fresh dill into the salad and garnish with more.
How to Make Creamy Cucumber Salad
- Cucumber Prep: Peel and slice cucumbers with a mandolin and sprinkle with salt.
- Gently toss the yogurt and dill with the cucumbers in a large bowl.
- Serve: Eat right away or refrigerate until ready to serve. Garnish with fresh dill.
How can I thicken my cucumber salad?
This is best served the same day, because it will get watery if you make it in advance. If your cucumber salad gets watery, drain in a colander add a little more Greek yogurt to thicken it.
What to Serve with Creamy Cucumber Salad
Serve this salad with your favorite protein, such as steaks, pork chops, grilled salmon, grilled chicken, or burgers. If you want a starchy side, you could make these lemon-parsley potatoes, macaroni salad, corn-tomato-avocado salad, or Mediterranean bean salad.
How to Store Cucumber Salad
Cucumber salad is best eaten the day of so it doesn’t get too watery. If you have leftovers, they’ll last up to 2 days in the refrigerator.
Variations
- Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
- Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo.
- Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
- To make a cucumber onion salad: Add red onion.
- Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
- Spices: You can add garlic powder and black pepper to taste.
- Acid: You can add some white vinegar or fresh lemon juice, for variations.
More Summer Side Recipes You’ll Love
Yield: 4 servings
Serving Size: 3 /4 cup
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mandolin optional but quicker to slice and makes even slices
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Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
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Refrigerate until ready to eat.
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Transfer to a serving bowl topped with more fresh dill, for garnish.
Last Step:
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Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:
- Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
- Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo. You can also use reduced fat yogurt, but I personally think it’s best with full fat.
- Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
- Add red onion.
- Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
- Spices: You can add garlic powder and black pepper to taste.
- Acid: You can add some white vinegar or fresh lemon juice, for variation.
- If you make it, comment below and let us know!
Serving: 3 /4 cup, Calories: 60 kcal, Carbohydrates: 7 g, Protein: 5 g, Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 229.5 mg, Fiber: 1 g, Sugar: 4 g
