Creamy Cucumber Salad

I adore this creamy cucumber salad—it’s crisp, tangy, and refreshing, with cooling cucumbers enveloped in a silky, herb-infused dressing. It’s the perfect side dish for warm weather or any time I’m craving something light and vibrant.

Why You’ll Love This Recipe

I love how effortlessly this salad comes together. The simple combination of fresh cucumbers and a creamy dressing delivers so much flavor, yet it feels refreshingly light. It’s great alongside grilled dishes, but equally satisfying on its own when I want a crisp, flavorful snack or side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (English or Persian), thinly sliced

• Sour cream or Greek yogurt

• Mayonnaise (optional, for extra richness)

• White vinegar or lemon juice

• Fresh dill (or dried)

• Fresh chives or parsley, chopped

• Garlic clove, minced or garlic powder

• Sugar or honey (optional, to balance acidity)

• Salt and freshly ground black pepper

Directions

1. I thinly slice the cucumbers and place them in a bowl—sometimes I lightly salt them and let them drain for 10 minutes, then pat dry to reduce excess water.

2. In a separate bowl, I whisk together sour cream (or Greek yogurt), a spoonful of mayonnaise if I want extra creaminess, vinegar (or lemon juice), garlic, dill, chives, a touch of sugar or honey, salt, and pepper—tasting and adjusting until it’s perfectly balanced.

3. I pour the creamy dressing over the cucumbers and gently toss until each slice is coated.

4. I refrigerate the salad for about 20–30 minutes so the flavors meld and the cucumbers crisp up in the sauce.

5. Before serving, I give it another quick toss, taste, and adjust seasoning if needed—then serve chilled.

Servings and timing

I usually make enough for 4 servings. Prep time is about 10 minutes, plus chilling time. It’s best served after chilling for half an hour, though I sometimes enjoy it right away for an even crispier bite.

Variations

• I swap fresh dill for mint or basil for a different herbal note.

• I substitute Greek yogurt entirely for a lighter, tangier dressing.

• I add thinly sliced red onion or scallions for sharp flavor and crunch.

• I include halved cherry tomatoes or diced radishes for pops of color and extra texture.

• I stir in feta crumbles or diced avocado just before serving for added richness and dimension.

Storage/Reheating

I store any leftover salad in an airtight container in the fridge for up to 2 days. I avoid freezing it since cucumbers release water and the texture changes. Before eating leftovers, I gently stir it again—sometimes adding a splash of vinegar or a pinch of fresh herbs to revive the flavor.

FAQs

How do I prevent the salad from becoming watery?

I lightly salt the cucumbers and let them sit in a colander for 10 minutes, then pat them dry before tossing—they’ll stay crisp longer in the creamy dressing.

Can I make this ahead of time?

Absolutely—I mix it and chill for up to 2 hours before serving. Just give it a quick stir and adjust seasoning if needed.

Is this salad dairy-free?

Yes—I make a dairy-free version by using coconut yogurt or a vegan mayo base instead of the dairy cream.

Can I use regular cucumbers instead of English cucumbers?

Yes—I slice regular cucumbers (any variety), but I often peel and seed them to reduce bitterness and help keep the texture crisp.

How can I make the dressing lighter?

I lighten it by using only Greek yogurt, skipping the mayonnaise, and reducing the sugar—while still keeping it creamy and flavorful.

Conclusion

I love how this creamy cucumber salad is bright, refreshing, and effortlessly tasty. It’s a simple side that enhances any meal or stands alone as a crisp and satisfying snack. I hope it becomes a staple in your kitchen as much as it is in mine!