This easy, four-ingredient, creamy cucumber salad made with Greek yogurt and fresh dill is one of my family’s favorite summer side dishes.
Creamy cucumber salad
My dad’s recipe for Creamy Cucumber Salad uses sour cream, but I’m swapping it out for full-fat yogurt, which is higher in protein, lower in fat and just as delicious. It’s a quick, fresh, and easy side dish that’s perfect for summer parties, picnics, potlucks, and quick weeknight meals. Other of my favorite pickle recipes include this Watermelon Cucumber Feta Salad, the Black Bean Avocado Cucumber Tomato Salad, and the Cucumber Tomato Chickpea Salad.
Why you’ll be making cucumber salad all summer long
Simply: This summer salad takes less than 15 minutes to make and is made with just four ingredients, including salt.
Healthy: Cucumbers have a high water content and are therefore low in calories and carbohydrates. They are packed with vitamins and minerals like vitamins C and K and potassium. Greek yogurt boosts the protein content in this salad while adding calcium and probiotics.
Refreshing: Cucumbers are so refreshing on the dog days of summer, and this creamy cucumber salad is the best summer side dish to cool you down.
Ingredients
- cucumbers: Peel two medium-sized cucumbers.
- Greek yogurt: Use full-fat yogurt for the creamy sauce.
- Salt removes excess moisture from the cucumbers.
- Dill: Mix fresh dill into the salad and garnish with more.
How to prepare a creamy cucumber salad
- cucumber preparation: Peel the cucumbers, cut into slices with a mandolin and sprinkle with salt.
- Gently mix the yoghurt and dill Place in a large bowl with the cucumbers.
- Surcharge: Eat immediately or refrigerate until ready to serve. Garnish with fresh dill.
How can I thicken my cucumber salad?
It’s best to serve it the same day as it gets watery if you make it ahead of time. If your cucumber salad gets watery, drain it in a colander and add a little more Greek yogurt to thicken it.
What to serve with the creamy cucumber salad
Serve this salad with your favorite protein like steaks, pork chops, grilled salmon, grilled chicken, or burgers. If you want a starchy side dish, you can make these Lemon Parsley Potatoes, Macaroni Salad, Corn Tomato Avocado Salad, or Mediterranean Bean Salad.
How to store cucumber salad
Cucumber salad is best eaten during the day so it doesn’t get too watery. If you have leftovers, they can be stored in the refrigerator for up to 2 days.
variations
- cucumbers: Regular cucumbers are used here, but you can also use English or Persian cucumbers and, by the way, you do not need to peel them.
- Cream: Replace the yogurt with sour cream or use a combination of sour cream and mayonnaise.
- Cut cucumbers: If you don’t have a mandolin, use a sharp knife to slice it as thin as possible.
- How to prepare a cucumber and onion salad: Add red onion.
- Herbs: Swap out dill for parsley, tarragon, or chives for a different flavor profile.
- Spices: To taste, you can add garlic powder and black pepper.
- Acid: For a change, you can add some white vinegar or fresh lemon juice.
More summery side dish recipes you’ll love
Yield: 4 portions
Serving size: 3 /4 cup
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mandolin optional, but cuts faster and produces even slices
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Using a mandolin, slice the cucumbers into 3mm thick slices, season with salt and mix with the yoghurt and fresh dill in a large bowl.
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Store in the fridge until ready to eat.
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Transfer to a serving bowl with more fresh dill to garnish.
Last step:
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Change it! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:
- cucumbers: Regular cucumbers are used here, but you can also use English or Persian cucumbers and, by the way, you do not need to peel them.
- Cream: Swap out the yogurt for sour cream or use a combination of sour cream and mayonnaise. You can also use reduced-fat yogurt, but I personally find it tastes best full-fat.
- Cut cucumbers: If you don’t have a mandolin, use a sharp knife to slice it as thin as possible.
- Add red onion.
- Herbs: Swap out dill for parsley, tarragon, or chives for a different flavor profile.
- Spices: To taste, you can add garlic powder and black pepper.
- Acid: For a change, you can add some white vinegar or fresh lemon juice.
- If you make it, comment below and let us know!
Portion: 3 /4 cup, Calories: 60 kcal, Carbohydrates: 7 G, Protein: 5 G, Fat: 1.5 G, Saturated Fatty Acids: 1 G, Cholesterol: 7 mg, Sodium: 229.5 mg, Fiber: 1 G, Sugar: 4 G