Creamy Cucumber Salad ~ refreshing salad of crisp sliced cucumbers in a simple Greek yogurt (or sour cream) and dill dressing. Assembles in 10 minutes and goes perfectly with almost any meal.
For some reason I always associate this fresh Creamy Cucumber Salad with summertime, farm stands and grilling, but last week I happened to have all the ingredients in the refrigerator and was looking for an easy side so I made it with Apricot Glazed Pork Tenderloin.
I realized I’ve been totally crazy saving this easy, tasty, healthy side dish just for summer.
You can make it with full fat sour cream but I’ve abandoned that ship for plain Greek yogurt in a lot of recipes, saving my calories for dessert and haven’t looked back.
Back in the day when bell-bottomed hip huggers were in style (the first time) and I could eat pretty much anything I used to enjoy this Creamy Cucumber Salad with full fat sour cream.
Today I rarely buy sour cream unless my son-in-law is coming for dinner because I know he prefers it. I top baked potatoes and even nachos with plain Greek yogurt and I don’t miss it a bit. Well . . . maybe a teensy bit.
If you prefer sour cream, by all means use it instead of the Greek yogurt along with the rest of the ingredients.
what’s in creamy Cucumber Salad?
- English/seedless cucumber
- Plain Greek yogurt (may substitute sour cream)
- red onion
- lemon juice
- dill (fresh or dry)
- white vinegar
- milk (whatever percentage you normally buy)
- Salt and pepper to taste
how to make creamy cucumber salad:
English cucumbers are used in this recipe because the seeds are usually small. If the seeds in your cucumber are larger, cut the cucumber in half lengthwise, scrape out the seeds then slice for the salad.
In a medium size mixing bowl, blend the plain Greek yogurt, finely diced onion, lemon juice, dill, vinegar and milk then season with salt and pepper according to your taste. I like a thicker sauce but if yours is too thick, add another splash (starting with 1 tablespoon) of milk.
Thinly slice the cucumber leaving the skin on then add the slices to the sauce, combining well. Cover and refrigerate 10-15 minutes and give it a light stir before serving.
how long will it last?
Stored in an airtight container, this salad will last 1-2 days in the refrigerator. Of course it’s at its crispy best right after it’s made.
can i make the salad ahead of time?
Yes, I’ve made this salad ahead many times. The trick is to keep the dressing and sliced cucumbers separate until closer to serving time.
Slice the cucumbers and transfer them to a zip top bag then prepare the dressing in a mixing bowl. Cover and refrigerate both and blend later.
what goes with this salad?
I mean it when I say this Creamy Cucumber Salad goes with almost anything! Here are a few suggestions:
Honey Balsamic Pork Tenderloin – just 20 minutes to juicy flavor-packed pork with a sweet-savory glaze. Cooks all in one skillet!
Potato Pancakes – this salad goes perfectly with these authentic Polish Potato Pancakes – lightly crisp outside, tender potato inside.
Beef Sliders – mini ground beef patties topped with caramelized onions and gooey melted cheese. One of my family’s favorites!
Fried Fish – instead of classic cole slaw, try a side of Creamy Cucumber Salad at your next fish fry!
Love the flavors of cucumbers and dill? Give this Cucumber Dill Salmon a try! It’s one of the most popular recipes on the blog several years running.
If you tried this Creamy Cucumber Salad recipe or any other on the blog then I hope you’ll leave a comment and some stars!
Creamy Cucumber Salad
- 2 English/seedless cucumbers
- 1/2 cup plain Greek yogurt OR sour cream
- 3 tablespoons red onion finely chopped
- 3 tablespoons fresh dill chopped (may use dry dill)
- 1 tablespoon white vinegar
- 2 tablespoons milk 2% used
- salt and pepper to taste
- fresh lemon juice to taste
- In a medium size mixing bowl, blend the plain Greek yogurt, finely diced onion, lemon juice, dill, vinegar and milk then season with salt and pepper according to your taste.
- Thinly slice the cucumber leaving the skin on then add the slices to the sauce, combining well. Cover and refrigerate 10-15 minutes and give it a light stir before serving.
- NOTE: English cucumbers are used in this recipe for their small seeds. If the seeds in your cucumber are larger, cut the cucumber in half lengthwise, scrape out the seeds with a teaspoon then slice for the salad.