Creamy Cucumber Salad

I cannot get enough of this creamy cucumber salad. I’ve already made it more times than I can count this summer, and I have no plans to stop making it. It’s so light and refreshing, and it doesn’t require turning on the stove, which has been ideal during this recent heat wave. Plus, it takes a whole 10 minutes to prepare.

With the weather so hot, I’ve been relying on recipes like this one, Asian carrot cucumber salad, and cucumber tomato feta salad as our dinner side dish. I’ve also taken this creamy cucumber salad to a few picnics and potlucks, and it’s been such a hit. I never have leftovers to bring home!

Key Ingredients

• Greek yogurt – Some cucumber salads use sour cream, but I like to use Greek yogurt as my base. It adds the same creaminess and tangy flavor, but has more protein and is just a bit lighter than sour cream.
• Lemon juice – Fresh lemon juice is best in a recipe like this, but you can also use bottled if needed.
• Mayonnaise – A small amount of mayo is nice for extra creaminess and a bit of richness to balance the tangy yogurt.
• Dill – Fresh dill is best, but in a pinch, you can use 2 teaspoons of dried dill. If you do use dried, I recommend making the dressing or the entire salad ahead of time so the dill can hydrate and infuse the flavor into the dressing.
• Sugar – A tiny amount of sugar is added to balance all the tangy, savory flavors. It’s not much but it does make a difference!
• English cucumbers – While you can certainly use a different cucumber type, I like to use English cucumbers for their crisp texture and mild flavor. They are also bred to have very small seeds, thin skin, and little to no bitter taste, which makes them perfect for eating raw as a snack or in salads. For the best flavor and texture, go with an English cucumber, but if you have other cucumbers, feel free to give them a try!
• Red onion – You can make this salad with just cucumbers if you prefer, but thinly sliced red onion adds lots of extra flavor.

How To Make Creamy Cucumber Salad

This salad is so simple to prepare but so good. The printable instructions can be found in the recipe card at the end of the post.

• Make the dressing. Add all ingredients except for the cucumbers and onions to a bowl. Whisk until combined.

• Add the veggies. Slice the cucumbers into thin coins and the red onions into strips. Toss them in the dressing until evenly coated.
• Enjoy. Serve immediately or chill first.

Tips & Variations

This creamy cucumber salad recipe is so simple that I truly don’t have many tips to share. It’s pretty hard to mess up!

• Slice everything thinly. A mandoline comes in handy here to get even slices, but the most important part is that the cucumbers and (especially) the onions are thinly sliced. No one wants to bite into a big chunk of raw onion!
• Taste test. Don’t hesitate to give the dressing a taste as you mix it, to see if it needs more salt, pepper, sugar, or even dill. I also like to taste it again after the cucumbers and onions are added.
• Try other herbs. Other fresh herbs, like basil, can be used in this salad for some flavor variation. Garlic can also be added.
• Other add-in ideas. While this creamy cucumber salad is simple and perfect exactly as it is, it is fun to get creative sometimes. Sun-dried tomatoes, halved cherry tomatoes, or quartered Roma tomatoes make a great addition, and I’ve seen some people add feta cheese or capers for some salty, briny flavor. A little blue cheese would also add an extra-tangy pop.

Can I Make This Ahead?

You certainly can! In fact, this cucumber salad is even better if it’s been chilled first. However, the longer it is stored, the more moisture is pulled from the cucumbers and the more they lose their crispiness and just become limp. For events and such, make it only a few hours ahead of time, or prep the dressing ahead, then toss with the veggies shortly before serving.

Proper Storage

As I mentioned above, cucumber salads tend to lose their crispiness and go limp when stored for too long. This salad can be kept in an airtight container for up to 4 days, but for peak freshness, eat within 2 days.

Make It A Meal

This creamy cucumber salad is one of my go-to side dishes in the summer, because it’s so quick and easy and doesn’t require the oven. Here are a few of my favorite things to serve it with.

• From the grill: Cucumber salad is a refreshing side dish for pretty much anything off the grill, whether it’s a casual burgers & hot dogs night, or I’m making something like grilled buffalo chicken or grilled black and blue steaks.
• From the air fryer: I also use the air fryer quite a bit in the summer to keep the kitchen cool. This salad is great with everything from air fryer hamburgers and air fryer hot dogs to air fryer BBQ chicken legs.
• At a picnic or potluck: This salad works perfectly as part of a picnic or potluck spread, next to anything from BBQ pulled pork to BBQ chicken sandwiches with the usual sides, like potato salad and broccoli salad.