Creamy Cucumber Salad
A refreshing and creamy cucumber salad that's perfect for summer gatherings or cozy weeknight dinners. This salad combines crisp cucumbers and silky dressing for a satisfying dish that's both light and indulgent.
Ingredients
Main Ingredients
- 4 medium cucumbers — English or Kirby; thinly sliced Use thin slices for the best texture.
- 1 small red onion — thinly sliced, soaked in cold water Soak briefly to soften the bite.
- 1 cup Greek yogurt Use full-fat for richness or substitute with sour cream for a tangier dressing.
- 1/4 cup mayonnaise Use vegan mayo for a dairy-free version.
- 1 tablespoon fresh dill, chopped Fresh herbs brighten the salad.
- 1 tablespoon fresh lemon juice Adds brightness and balance.
- 1 teaspoon honey or maple syrup Provides subtle sweetness.
- 1 clove garlic, minced Optional for depth of flavor.
- to taste salt and freshly ground black pepper
- optional a pinch of red pepper flakes or a splash of rice vinegar For a tangy twist.
Instructions
Preparation
- Wash and thinly slice the cucumbers using a mandoline or a sharp knife.
- Place the sliced cucumbers in a large bowl and sprinkle with salt; let sit for 8-10 minutes to draw out excess water, then pat dry with paper towels.
- Thinly slice the red onion and soak in cold water for 5-10 minutes, then drain and pat dry.
Make the Dressing
- In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, minced garlic, chopped dill, and a generous pinch of salt and pepper.
- Taste and adjust seasoning as necessary.
Combine
- Add the cucumbers and onions to the dressing, then gently toss until every slice is coated.
- Refrigerate for 20-30 minutes for best flavor.
Serve
- Serve the salad chilled, garnished with extra dill and a crack of black pepper.
Notes
To keep the salad fresh, store dressing separately if storing leftovers for more than a day. Adjust the acidity with lemon juice or vinegar carefully to maintain balance in flavors.