why make this recipe
This salad is fresh, cool, and quick to make. It uses simple ingredients you likely have on hand. It works well as a light side dish on hot days and pairs nicely with grilled food or sandwiches.
introduction
Creamy Cucumber Salad is an easy, creamy salad with crisp cucumbers and a mild yogurt dressing. It tastes bright from lemon and fresh dill. This light salad goes well with many meals and even with a creamy side like Creamy Mexican coleslaw.
how to make Creamy Cucumber Salad
- Wash and thinly slice the cucumbers and red onion.
- Mix yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper in a bowl to make the dressing.
- Put the sliced cucumbers and onions in a large bowl.
- Pour the dressing over the vegetables and toss to coat evenly.
- Chill the salad in the fridge for about 15 minutes so the flavors blend.
Ingredients :
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1-2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions :
- In a large bowl, combine the sliced cucumbers and red onions.
- In a separate bowl, mix together Greek yogurt, dill, garlic, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the cucumbers and onions.
- Toss well to coat everything evenly.
- Allow the salad to chill in the refrigerator for about 15 minutes before serving for best flavor.
how to serve Creamy Cucumber Salad
Serve cold as a side dish. It goes well with grilled chicken, fish, or sandwiches. You can also serve it on a bed of lettuce or with pita bread.
how to store Creamy Cucumber Salad
Keep the salad in an airtight container in the fridge. Use within 2–3 days for best texture. The cucumbers will soften after longer storage.
tips to make Creamy Cucumber Salad
- Slice cucumbers thin for a nice texture.
- Adjust garlic to your taste; start with one clove.
- If cucumbers are very watery, salt them lightly and let sit 10 minutes, then pat dry before mixing.
- Chill before serving to let flavors blend.
variation (if any)
- Add a splash of vinegar instead of lemon for a different tang.
- Use sour cream or a mix of yogurt and sour cream for a richer dressing.
- Add dill pickles or chopped fresh mint for a new flavor twist.
FAQs
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes. Regular yogurt works, but the dressing may be thinner. You can strain regular yogurt to thicken it.
Q: Can I make this salad ahead of time?
A: You can make it a few hours ahead. For best crunch, serve within the same day.
Q: Is this salad good for a large group?
A: Yes. Double or triple the recipe to feed more people and keep it chilled until serving.
Q: Can I skip the onion?
A: Yes. You can leave out the onion or use green onions for a milder taste.
Creamy Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing salad with crisp cucumbers, red onion, and a creamy yogurt dressing, perfect for hot days.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1–2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers and red onion.
- Mix yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper in a bowl to make the dressing.
- Put the sliced cucumbers and onions in a large bowl.
- Pour the dressing over the vegetables and toss to coat evenly.
- Chill the salad in the fridge for about 15 minutes so the flavors blend.
Notes
Serve cold and enjoy as a light side dish with grilled meals or sandwiches. It can be stored in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
