This Creamy Cucumber Salad is a light and refreshing side dish that’s the perfect balance of creamy, cool, and slightly zesty—ideal for summer meals, barbecues, or quick weeknight dinners. This salad is a great way to add fresh vegetables to your table while keeping things 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!)
- Perfect for summer meals
- Pairs well with many dishes
The creamy yogurt dressing adds richness without being heavy, making this a healthier alternative to traditional mayo-based salads.
Tips for the Best Cucumber Salad:
- Use English cucumbers for fewer seeds and thinner skin.
- Slice vegetables thinly for the best texture.
- Drain cucumbers slightly to prevent a watery salad.
- Taste and adjust lemon juice or salt before serving.
Easy Variations:
Add Protein
- chickpeas
- grilled chicken
Add More Herbs
- parsley
- mint
Make It Vegan
- use dairy-free yogurt
Add Crunch
- sunflower seeds
- chopped walnuts
Storage Tips:
Refrigerator:
Store in an airtight container for up to 2–3 days.
Stir before serving, as dressing may separate slightly.
More Refreshing Salad Recipes:
- Watermelon Mint Salad
- Sunshine Coleslaw with Lemon Vinaigrette
- Fresh Green Bean Salad
- Chopped Kale Salad
- Crunchy Broccoli Salad
Creamy Cucumber Salad
This Creamy Cucumber Salad is the perfect balance of creamy, cool, and slightly zesty- ideal for summer meals, BBQs, or quick weeknight meals!
Servings: 2
Ingredients
- 2 large 2 large cucumbers halved and thinly sliced
- 1/4 small red onion thinly sliced
- 3/4 cup plain Greek yogurt
- 1-2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove, minced
Instructions
- Thinly slice cucumbers and red onion. (Optional: lightly salt cucumbers and let sit for 10 minutes, then drain excess water for a thicker salad.)
- In a bowl, whisk together the Greek yogurt, lemon juice, olive oil, dill, salt, pepper, and garlic.
- Add cucumbers and red onion to the bowl and toss until evenly coated.
- For best flavor, refrigerate for 15–30 minutes before serving. Serve cold.
Notes
- Use English cucumbers for fewer seeds and thinner skin.
- Slice vegetables thinly for the best texture.
- Drain cucumbers slightly to prevent a watery salad.
- Taste and adjust lemon juice or salt before serving.
