Creamy Cucumber Salad Recipe – Featuring fresh dill, red onions, and a Greek yogurt dressing, this cucumber salad recipe is a refreshing side dish you can also enjoy as a light lunch. It takes only 10 minutes to throw together and is packed with sweet, tangy, and salty flavors. Plus, if you’re ready to dive into BBQ season, you have a delicious vegetarian, gluten-free side dish to enjoy!
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Ingredients list for the Cucumber Salad
- 1 or 2 large English cucumbers
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Greek yogurt (or mayonnaise)
- 1 clove garlic, finely minced or crushed
- 1 tablespoon minced fresh dill, plus additional for garnish
- 2 tablespoons red onion, sliced
- Salt and freshly ground black pepper, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the cucumber salad: Peel and thinly slice the cucumber and arrange with the sliced red onion in a large, shallow dish or salad bowl.
2. In a jar, combine olive oil, apple cider vinegar, Greek yogurt (or mayo), garlic, dill, salt, and pepper. Close the lid and shake vigorously to emulsify and pour over the cucumbers in the dish.
3. Cover and marinate for 2 to 3 hours on the counter or more in the refrigerator. Bring the chilled cucumber salad to room temperature before serving and garnish with additional chopped dill, if you want. Enjoy!
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Tips for the cucumber salad recipe
This marinated cucumber salad is a refreshing summertime recipe for any picnic, barbecue or potluck.
What type of cucumber should we use for the salad?
Feel free to use whatever kind of cucumbers you’d like in this salad recipe. We tend to prefer long English cucumbers for this recipe because their skin is super thin, and they don’t really require peeling (you can still peel them if you like, of course). If you have regular field cucumbers on hand, the skins can be tough so we would suggest peeling them. The seeds on regular field cucumbers are also larger so you can them in half lengthwise and scrape the seeds out to keep the cucumber salad from getting too watery.
Can we make the cucumber salad ahead of time?
Yes, this marinated cucumber salad recipe tastes best when it’s made at least 2 hours in advance and refrigerated to let the flavors meld together. Make sure the cucumbers don’t get soggy and stay crispy. If you’d like to make it the day before, prepare the cucumbers and onions and toss with the dressing just before serving.
how to make the dressing
We use Greek Yogurt for the base of the dressing for this cucumber salad, a dollop of mayonnaise is optional. Feel free to use fresh chopped chives instead of dill.
How to store the cucumber salad?
The cucumber salad will last for 2 or 3 days as long as you keep it cold in an airtight container.
More salad recipes you might like
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Apple Feta Spinach Salad
- The Easiest Creamy Cucumber Salad
- Cauliflower Broccoli Ham Salad {Low Carb / Keto}
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I had to add sugar because it was too pungent for me. I put the exact ingredients in. I will test it out at the get together later and see how they like it. Tasted better with the sugar I think, but everyone’s taste buds are different.
I made this recipe, but added a package of 8 ounces cherry tomatoes then cut in half.
