Creamy Cucumber Salad

Creamy Cucumber Salad is a cool, crisp, and refreshing side dish that’s perfect for warm days and hearty meals alike. Made with thinly sliced cucumbers, a tangy creamy dressing, and a touch of dill or onion for extra flavor, this simple salad delivers a satisfying crunch and a bright, zesty bite in every forkful.

Why You’ll Love This Recipe

I love how quick and fuss-free this salad is to make. It’s light yet flavorful, with a creamy texture that balances out the crispness of fresh cucumbers. It pairs well with everything from grilled meats to sandwiches or classic comfort foods. Whether I’m prepping it for a backyard BBQ or just want something easy and refreshing, this salad never lets me down.

Ingredients

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

• Fresh cucumbers (English or regular, thinly sliced)

• Sour cream or Greek yogurt

• Mayonnaise (optional, for added richness)

• White vinegar or lemon juice

• Granulated sugar

• Salt and black pepper

• Fresh or dried dill (optional)

• Red onion or green onion (thinly sliced, optional)

Directions

1. I start by thinly slicing the cucumbers—if I use regular ones, I sometimes peel them and remove the seeds.

2. If I have time, I sprinkle a little salt over the cucumber slices and let them sit for 15–20 minutes to draw out excess water, then pat them dry with a paper towel.

3. In a large bowl, I mix the sour cream (or yogurt), vinegar or lemon juice, sugar, and a bit of mayo if I’m using it.

4. I season the dressing with salt, pepper, and dill, then stir until it’s smooth.

5. I toss the cucumbers in the dressing until they’re well coated. If I’m adding onion, I stir it in at this point too.

6. I chill the salad in the fridge for at least 30 minutes before serving—it helps the flavors blend and the texture improve.

Servings and timing

This recipe serves about 4 to 6 people. It takes 10 minutes to prep, and chilling time is around 30 minutes for best results.

Variations

Sometimes I use Greek yogurt instead of sour cream for a tangier, higher-protein option. I also love adding thinly sliced radishes or chopped fresh herbs like parsley or chives for extra flavor. When I want a punch of acidity, I use apple cider vinegar in place of white vinegar. For a heartier version, I mix in diced tomatoes or even chickpeas.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may release more liquid over time, so I give the salad a good stir before serving again. I don’t reheat it—it’s best served cold or slightly chilled.

FAQs

Can I make Creamy Cucumber Salad ahead of time?

Yes, I often make it a few hours in advance. It tastes even better once the flavors have had time to meld in the fridge.

Should I peel the cucumbers?

It depends on the type. I usually leave the skin on English cucumbers since it’s thin, but I peel regular cucumbers to avoid bitterness or waxy texture.

How do I keep the salad from getting watery?

I salt the cucumbers and let them sit for a bit to draw out excess water before mixing them with the dressing. This helps keep the salad creamy, not soupy.

What’s the best vinegar to use?

I usually use white vinegar or lemon juice, but apple cider vinegar also adds a nice tang with a hint of sweetness.

Can I use dried dill instead of fresh?

Yes, I often use dried dill when fresh isn’t available. I just use about one-third the amount since dried herbs are more concentrated.

Conclusion

Creamy Cucumber Salad is a simple yet satisfying dish that adds a refreshing contrast to any meal. I love how it comes together in minutes and brings crisp texture and creamy flavor to the table. Whether I’m enjoying it at a summer cookout or alongside a weeknight dinner, this salad always feels like the perfect side.