This fresh Creamy Cucumber Salad is made with crisp cucumbers, red onions, and dill and then perfectly seasoned with a light dressing. It’s a wonderful summer salad side dish for any cookout or dinner.
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Easy Creamy Cucumber Salad Recipe
When it’s hot out, salads like this are such a great addition to grilled meats. It is also a great way to use up any abundance of cucumbers you may have growing in your garden too!
This cucumber salad is so quick to toss together for a fresh, low-carb side dish for light lunch.
Cucumbers – sliced thin. English cucumbers are my favorite to use but use regular cukes too. I like leaving the skin on but remove the skin if you’d like.
Red onion – I like to slice them as thin as possible with a mandolin slicer. You can use white onions or sliced green onions if you’d like.
For the dressing
Yogurt – I use non-fat plain Greek yogurt but you can use full fat as well.
Extra Virgin Olive Oil – Use any favorite vegetable oil.
Dijon mustard – use regular mustard if you’d like.
Garlic – minced fresh or jarred is great
Fresh Dill – Fresh is best but if all you have is dry dill use about ½ tablespoon instead.
Lemon juice – fresh lemon juice is best but use store bought bottled lemon juice
Fresh ground pepper, to taste
Add thinly sliced red or green peppers, radishes or sliced black olives.
Swap the Greek yogurt for sour cream.
Use ½ mayonnaise and ½ yogurt for a creamier version.
Add a little feta cheese.
For a heartier version, add chickpeas or cooked quinoa.
How to Make Cucumber Salad Recipe:
Step 1: Combine cucumber slices and onions in a serving bowl.
Step 2: In a separate bowl, mix the yogurt, olive oil, mustard, garlic, dill, lemon juice, and pepper together until combined well.
Step 3: Drizzle salad dressing over cucumbers and onions and toss to coat.
Blot the sliced cucumbers with paper towels to remove as much moisture as possible before adding the dressing.
Add more yogurt if the sauce is too thin.
Add more oil if it’s a little too thick.
Can I make Cucumber Salad ahead?
If making ahead, consider leaving the dressing off until just before serving. Another trick is to extract as much water from the cucumbers as possible. Place the sliced cucumbers in a bowl and sprinkle with salt then cover with plastic wrap and let sit for 30 minutes. Then drain the liquid from the bowl and
How to store?
This cucumber salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Creamy Cucumber Salad
- 2 English cucumbers sliced
- ½ red onion thinly sliced
- ¼ cup nonfat plain yogurt
- 1 tablespoons Extra Virgin Olive Oil
- ½ tablespoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon chopped fresh dill
- Juice of one lemon or 2 tablespoon of lemon juice
- Fresh ground pepper to taste
- Combine sliced cucumbers and onions in a serving bowl.
- In a separate bowl, mix the yogurt, olive oil, mustard, garlic, dill, lemon juice, and pepper together until combined well.
- Add more yogurt if it’s too thin and more olive oil if it’s too thin.
- Drizzle salad dressing over cucumbers and onions and toss to coat.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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