Quick And Easy Creamy Cucumber Salad Recipe
This recipe is for all of us who are obsessed with cucumbers! They’re mildly flavored with that perfect crunch. If you sit back and just crave a bowl of cucumber some days, you’re not alone! This is the best way to enjoy such a wonderful veggie. While this salad is the ideal summer salad, it’s also a salad that’s perfect for any time of the year. My ideal creamy cucumber salad is not complete without some fresh onion and dill. While keeping the ingredients nice and simple, these two add so much lovely flavor without completely overpowering the refreshing qualities of this salad. As a matter of fact, my favorite part about this salad is all the dill! I love dill and it’s so perfect in a salad like this. So now that I have you hooked, let’s get started!
For the dressing:
Greek yogurt and mayo – You can use just greek yogurt or just mayo, or you can switch up the ratio. Feel free to sub yogurt with sour cream. Fresh dill – The key here is getting yourself some fresh dill! The flavor can’t be matched. Vinegar – I used white vinegar for this recipe. The flavors in this salad are delicate so I didn’t want to use a strong type of vinegar. Sugar – You can also use honey or agave. This will help balance out the creaminess and vinegar, but can be left out if you prefer. Salt and pepper – Season to taste. If you have a pepper mill, fresh cracked pepper is great in this salad!
For the salad:
English cucumbers – I did peel the cucumbers so any variety will work in this recipe. You can leave the peel on if you prefer. I also removed the flesh from the cucumber. Red onion – I love to have an extra pop from the onion in this recipe! You can use any type of onion you like. Even pickled onion will work if you don’t like them raw. Feta cheese – The more the merrier, I always say. Feel free to use more or less feta as you see fit.
While I did everything in two steps, you can realistically just toss all the ingredients into a bowl and mix. The reason I like to mix the dressing separately is so that I can make sure the sugar, salt, and pepper are all evenly dispersed.
What Else Can I Mix in My Cucumber Salad?
The vegetable world is your oyster here! I personally like to keep things simple with cucumbers and onion, but the versatile creamy dill dressing will complement anything. Give these a try:
Grape/ cherry tomatoes (left whole) Celery Bell peppers Small broccoli florets Sliced radish
You can even serve this salad over a bed of your favorite type of lettuce!
How To Serve
This refreshing salad is perfect alongside some good BBQ or picnic food. Try these recipes out!
Beer Can Chicken Beef Brisket Gyros Baked Honey Glazed Pork Ribs Perfect Pulled Pork or Instant Pot BBQ Pulled Pork Instant Pot BBQ Pork Ribs Garlic and Paprika Chicken Lemon Dill Pan Fried Salmon
How to Store Leftovers
Store leftovers in the fridge in an airtight container. While the ingredients will last 5-7 days in the fridge, it’s best enjoyed within a couple days. The longer everything sits together the more moisture is drawn from the cucumbers.
Other Delicious Salad Recipes to Try
Chicken Ranch Pasta Salad Classic Potato Salad Greek Pasta Salad Waldorf Salad Cucumber Sandwiches Tabbouleh Salad Greek Salad Summer Fruit Salad with Lemon Dressing Easy Coleslaw
title: “Creamy Cucumber Salad” ShowToc: true date: “2024-11-07” author: “Ronda Bell”
We take the classic combination of dill and cucumber to the next level by adding a heavenly yogurt-mayonnaise dressing and zesty spring onions. Enjoy this elegant recipe for a family dinner, or bring it to your next summer gathering, barbecue, or potluck. What differentiates our dressing from most other creamy dressings is that we optimize for creaminess while keeping an eye on health. For this reason, we combine our vegan mayo (you can use any other mayo) and a thick, fat-free Greek-style yogurt (you can use non-dairy yogurt if you are vegan) to achieve a mouthwatering silky and creamy texture while cutting the calories and the fats in half. We season the dressing with salt and black pepper for flavor, apple cider vinegar for tang, and maple syrup for a touch of sweetness to balance the sourness and acidity of yogurt and vinegar. If you don’t mind the calories and the saturated fats, you can substitute vegan mayo for regular mayo and fat-free yogurt for full-fat yogurt. Either way, this creamy cucumber salad is delicious!
Cucumber
We use English cucumber here, but American cucumber works equally well. Pick your favorite.
Green onions
We prefer green onions (also called scallions or spring onions) to regular onions because they have a fresher and milder onion flavor. We use both the white part and the green tops. Substitute white onion, red onion, or shallots for green onions.
Dill
Fresh dill is delicious with creamy dressing and fresh cucumber, so we strongly recommend it here. Substitute Italian parsley, chives, fresh fennel fronds, or fennel seeds for fresh dill.
Dressing
Vegan mayo
You can use our homemade vegan mayo, a store-bought vegan mayo, or a regular mayonnaise.
Greek yogurt
We use fat-free Greek yogurt (the thick one) to cut the mayo in half, making the dressing lighter, fresher, and with more protein, less saturated fats, and fewer calories. You can substitute fat-free Greek yogurt with whole-fat Greek yogurt or with unsweetened non-dairy yogurt. You can also use sourcream instead of yogurt. Tip: When you buy fat-free yogurt, make sure it doesn’t contain added sugar. Unfortunately, this is often the case with fat-free products, so keep an eye on the label.
Apple cider vinegar
Apple cider vinegar is for tang, which is delicious in this creamy cucumber salad. Substitute fresh lemon juice or white wine vinegar for apple cider vinegar.
Maple syrup
The natural sweetness of maple syrup balances the sourness of yogurt and vinegar. Substitute honey, agave syrup, date syrup, or sugar for maple syrup.
Salt and black pepper
We recommend sea salt and freshly ground black pepper. Kosher salt works, too, but its larger granules might take more stirring to dissolve in the dressing. Rinse and dry the cucumber, spring onions, and dill. Thinly slice the cucumber. You can do so with a sharp knife or with a mandoline slicer. Thinly slice the green onion and finely chop the dill. Add all to a large mixing bowl. Tip: Reserve some of the scallion tops to garnish the salad. In a small bowl, add the vegan mayo, Greek yogurt, apple cider vinegar, maple syrup, salt and black pepper. Whisk until creamy. Pour the dressing over the vegetables and stir until well combined. Let marinate for 15 minutes before serving on a platter, topped with scallion tops and freshly ground black pepper. Tip: The cucumbers will release water, making the dressing a little runny. We LOVE the combination of cucumber water with the dressing; it tastes similar to a ranch dressing. So we scoop it and drizzle it over the salad once it is plated.
Zucchini fritters Chickpea fritters Lentil patties Falafel BBQ Tofu Grilled proteins like pastured chicken or grilled tofu.
It’s also delicious next to stuffed veggies like:
Stuffed bell peppers Stuffed tomatoes Stuffed zucchini Zucchini boats Stuffed eggplant
Stuffed Bell Peppers
Stuffed Tomatoes
Stuffed Zucchini
Stuffed Eggplant
We don’t mind this. We give the salad a quick toss or scoop out the liquid that gathers at the bottom of the bowl and serve it in a pouring jar to drizzle back on top of the salad. Alternatively, toss in a couple of dollops of yogurt to thicken the salad. Refrigerator: transfer leftovers to an airtight container and store for three days. Freezer: this recipe is not suitable for freezing.
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