Creamy Cucumber Salad – Cool Summer Side Dish

Crisp cucumbers, a tangy dressing, and a touch of fresh dill make this creamy cucumber salad the kind of side dish that disappears fast. It’s refreshing without being fussy, and it pairs with almost anything you’re grilling or roasting. If you like clean, bright flavors with a creamy finish, this one hits the mark.

It comes together in minutes, but tastes like it sat and marinated all afternoon. Keep it simple, serve it cold, and watch everyone go back for seconds.

What Makes This Special

This salad stands out because it’s both light and satisfying. You get that cool crunch of cucumbers, balanced with a creamy dressing that’s not heavy.

Fresh dill brings it to life, while a hint of vinegar or lemon keeps the flavors sharp and bright. It’s budget-friendly, uses basic ingredients, and doesn’t heat up your kitchen.

• Quick to make: Ready in about 15 minutes, plus optional chilling time.
• Flexible: Works with Greek yogurt, sour cream, or a mix of both.
• Make-ahead friendly: The flavors improve as it chills.
• Pairing power: Great with grilled chicken, salmon, burgers, sausages, or a simple veggie platter.

Ingredients

• 2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
• 1/2 small red onion, very thinly sliced (optional)
• 1 cup sour cream, Greek yogurt, or a 50/50 mix
• 2 tablespoons mayonnaise (for extra creaminess; optional)
• 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
• 1–2 tablespoons lemon juice or white wine vinegar
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 small garlic clove, finely grated or minced (optional)
• 1 teaspoon sugar or honey (optional, to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Prep the cucumbers: Wash and thinly slice the cucumbers. If using standard slicing cucumbers with thicker skins or seeds, peel them and scoop out the seeds before slicing to keep the salad from getting watery.
2. Season and drain: Add the cucumber slices to a colander set over a bowl.Sprinkle with a generous pinch of salt and toss. Let them sit for 10–15 minutes to draw out excess water, then gently pat dry with paper towels. This step keeps your salad crisp and prevents a watered-down dressing.
3. Make the dressing: In a mixing bowl, whisk together sour cream (or yogurt), mayonnaise (if using), dill, lemon juice or vinegar, Dijon, garlic, sugar or honey, salt, and pepper.Taste and adjust the acid and salt. The dressing should be bright, creamy, and slightly tangy.
4. Combine: Add the cucumbers and red onion (if using) to the bowl. Toss gently until everything is coated.If it looks too thick, add a splash of lemon juice or a teaspoon of water to loosen.
5. Chill: Cover and refrigerate for at least 30 minutes. Chilling helps the flavors meld and makes the salad extra refreshing.
6. Finish and serve: Stir, taste, and adjust seasoning before serving. Add a pinch of dill or cracked black pepper on top for a fresh finish.

Storage Instructions

Store the salad in an airtight container in the refrigerator for up to 2 days.

The cucumbers will release some water as they sit, so give the salad a quick stir before serving. If it thins out, add a spoonful of sour cream or yogurt to bring back the body. For best texture, keep the cucumbers salted and drained ahead of time, and toss with the dressing shortly before serving.

Health Benefits

• Hydration: Cucumbers have a high water content, which helps with hydration on hot days.
• Vitamins and minerals: Cucumbers provide vitamin K and small amounts of vitamin C and potassium.
• Protein boost: Using Greek yogurt adds protein while keeping the salad light.
• Probiotics: If you choose live-culture yogurt, you’ll get a gut-friendly boost.
• Lower calorie option: Skipping mayonnaise or using a yogurt-only base keeps calories in check without sacrificing creaminess.

Common Mistakes to Avoid

• Skipping the draining step: Not salting and draining the cucumbers can lead to a watery salad.This single step makes a big difference.
• Overdressing: Start with less dressing than you think you need. Cucumbers soften and release liquid, which stretches the dressing naturally.
• Heavy-handed garlic: A small amount goes a long way. Too much can overpower the fresh flavor.
• Using the wrong cucumbers: English or Persian cucumbers are best.They have thin skins and fewer seeds, so they stay crisp.
• Underseasoning: Cucumbers are mild. Be sure to taste and adjust salt, acid, and dill so the flavors pop.

Alternatives

• Dairy-free: Use a dairy-free yogurt (unsweetened, plain) or a cashew cream blended with lemon juice and a splash of water.
• Vinegar-forward: Swap lemon juice for white wine vinegar or apple cider vinegar for a sharper bite.
• Herb switch: Try chives, parsley, or mint instead of dill. Mint makes it extra cooling.
• Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or a sprinkle of smoked paprika.
• Extra veggies: Toss in thinly sliced radishes, cherry tomatoes, or shaved fennel for color and crunch.
• Protein add-ins: Stir in flaked canned salmon, rotisserie chicken, or chickpeas to turn it into a light lunch.
• Lighter dressing: Use all Greek yogurt and skip the mayo, then thin with lemon juice to taste.

FAQ

Can I make this ahead?

Yes.

For the best texture, slice and salt the cucumbers ahead of time, store them separately, and mix with the dressing a few hours before serving. If you need to make it fully in advance, chill it and stir before serving.

Should I peel the cucumbers?

If using English or Persian cucumbers, peeling isn’t necessary. If you’re using standard slicing cucumbers with thick skins or a waxy coating, peeling improves texture and flavor.

How do I keep the salad from getting watery?

Salt and drain the cucumbers, pat them dry, and avoid overdressing.

If the salad loosens in the fridge, stir and add a spoonful of yogurt or sour cream to thicken.

What can I use instead of dill?

Chives, parsley, or mint are great alternatives. You can also combine herbs—dill and chives together are especially nice.

Is Greek yogurt better than sour cream here?

Both work well. Greek yogurt is lighter and higher in protein, while sour cream is richer and silkier.

A 50/50 blend gives you the best of both.

Can I make it without mayonnaise?

Absolutely. The mayonnaise adds extra silkiness, but you can skip it and use all yogurt or all sour cream without losing the creamy texture.

What should I serve this with?

It pairs well with grilled meats, fish, veggie kebabs, or sandwiches. It also works as a topping for baked potatoes or as a cooling side to spicy dishes.

Final Thoughts

Creamy cucumber salad is the kind of simple dish that earns a spot in your warm-weather rotation.

It’s crisp, cool, and easy to customize with whatever you have on hand. Take a few minutes to salt and drain the cucumbers, whip up a bright dressing, and let the fridge do the rest. Serve it alongside your favorite summer mains, and enjoy a refreshing side that always hits the spot.