Our creamy cucumber salad is a light summer side made with crisp cucumber, zesty lemon, fresh dill, and a tangy Greek yogurt dressing. It’s an easy, healthy option for backyard barbecues, weeknight dinners, or meal prep.
The BEST Creamy Cucumber Salad
There’s nothing quite like a fresh, crunchy salad on a warm evening. This creamy cucumber salad pairs crisp cucumber and thinly sliced red onion with a tangy, herb-forward dressing made from Greek yogurt, lemon, and apple cider vinegar. It comes together quickly—ready to serve in about 30 minutes—and keeps well in the refrigerator for a couple of days, making it a great choice for entertaining or meal prep.
Why you’ll love it
Refreshing: Crisp cucumbers and bright lemon make this a cooling, invigorating side dish for hot weather.
Quick and easy: Minimal prep and no cooking—ready in about 30 minutes.
Balanced flavors: Creamy Greek yogurt, a touch of honey, and plenty of fresh dill create a perfectly balanced dressing that complements the vegetables.
Cucumber Salad Ingredients
Below are the main ingredients that make this salad fresh and flavorful. Each element plays a simple but important role in texture and taste.
- Cucumbers: Choose firm cucumbers and slice them thin for the best texture and easy eating. The cucumber provides a refreshing crunch and hydrates the salad.
- Red onion: Thinly sliced red onion adds color, crunch, and a bit of sharpness. If you prefer a milder taste, soak the slices briefly in cold water before adding them to the salad.
- Greek yogurt: Swapping mayonnaise for plain Greek yogurt keeps the dressing creamy while adding protein and a pleasant tang.
- Apple cider vinegar: A touch of vinegar brightens the dressing with gentle acidity.
- Lemon juice: Fresh lemon juice adds lift and brightness; it can be used to reduce the need for extra salt.
- Honey: A small amount of honey balances the tart elements and rounds out the flavor.
- Fresh dill: Dill is a classic match for cucumber—its fresh, grassy flavor defines the salad’s summer character.
- Garlic powder: A hint of garlic powder gives depth without overpowering the delicate flavors.
- Salt and pepper: Used to season and bring all the components together.
A Few Tips
Get uniform cucumber slices
Use a mandoline or a sharp knife to slice cucumbers evenly. Even slices ensure consistent texture and better presentation.
Substitutions for Greek yogurt
If you don’t have plain Greek yogurt, you can substitute with sour cream, plain regular yogurt, or mayonnaise. Each will change the flavor slightly—sour cream and mayo give a richer profile, while regular yogurt will be a bit thinner.
Avoid a watery salad
To prevent cucumbers from releasing excess water into the salad, place the sliced cucumbers in a strainer, sprinkle with a small amount of salt, and let them sit for 15 minutes. Rinse briefly and pat dry before adding to the dressing. This step helps keep the dressing creamy and prevents dilution.
Common Questions
Do you peel cucumbers for salad?
Peeling is optional. The skin adds texture and nutrients, but if you prefer a milder, smoother bite, peel the cucumbers before slicing. Make sure slices are thin enough that the skin won’t be tough.
How long does this salad last in the fridge?
Stored in an airtight container, the salad keeps well for 2–3 days. Stir gently before serving—cucumbers may release a bit of water as they sit.
How do you keep cucumbers from getting watery?
Salt the sliced cucumbers briefly in a strainer to draw out excess water, then rinse and pat dry. This simple step locks in crunch and stops the dressing from becoming watery.
Serving Suggestions
This creamy cucumber salad is a versatile side that complements many main dishes. Serve it with grilled meats, seafood, or vegetarian mains. It also works well as a light lunch with a scoop of protein on top or as a refreshing accompaniment to sandwiches.
- Grilled chicken or chicken breasts: The cool, creamy salad contrasts nicely with smoky, savory chicken.
- Salmon or fish cakes: Dill and lemon pair beautifully with seafood.
- Burgers or plant-based patties: Use the salad as a colorful side or a topping for burgers.
- Steak or roasted vegetables: The acidity in the dressing helps cut through richer flavors.
Related Salad Ideas
- Broccoli salad with a light dressing
- Salmon salad with yogurt-dill dressing
- Butter lettuce with lemon vinaigrette
Creamy Cucumber Salad Recipe
This version serves about 4 people. Prep time: 30 minutes. No cooking required.
Ingredients
- 2 medium cucumbers, thinly sliced (about 8 cups sliced)
- 1/2 large red onion, thinly sliced (about 1 cup)
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 3/4 teaspoon salt, divided (1/2 teaspoon for cucumbers, 1/4 teaspoon for dressing)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh dill
Instructions
- Slice the cucumbers thinly and place them in a strainer. Sprinkle with 1/2 teaspoon of salt, toss, and allow to sit for at least 15 minutes to draw out excess water. This helps keep the salad crisp and prevents the dressing from becoming watery.
- While the cucumbers sit, whisk together the Greek yogurt, apple cider vinegar, lemon juice, honey, 1/4 teaspoon salt, garlic powder, and black pepper in a large bowl until smooth.
- Add the thinly sliced red onion and chopped fresh dill to the dressing and mix to combine.
- Rinse the cucumbers briefly to remove excess salt, then pat them dry with paper towels. Add the cucumbers to the dressing and toss until evenly coated.
- Serve immediately, or refrigerate to chill. Stir again before serving if the cucumbers release any liquid.
Nutrition (approx. per serving)
Calories: 30 kcal; Carbohydrates: 4 g; Protein: 3 g; Fat: 0 g; Sugar: 3 g. Nutrition values are approximate and intended as a guideline.
Notes
- Make the salad up to a day in advance; if making earlier, keep it chilled and give it a quick stir before serving.
- Adjust dill and lemon to taste—both can be increased slightly for a brighter flavor.
- For a creamier version, substitute up to half of the yogurt with sour cream or mayonnaise.