Creamy Cucumber Salad Recipe
Introduction
Creamy cucumber salad brings cool comfort to the table and never asks for much in return. Crisp slices of cucumber soak in a silky dressing that tastes bright and fresh. A touch of acidity balances smooth dairy while herbs lift the aroma. The bowl feels light yet satisfying. Home cooks reach for this recipe when a quick side is needed for grilled meat or a simple lunch. The method rewards careful salting and thoughtful slicing. Water content in cucumbers can dilute flavor, so a few smart steps protect texture and taste. The guide below explains exactly how to keep every bite crisp and creamy. You will also learn how to select the best cucumbers, how to build the dressing, and how to adjust seasoning for different meals. Tips explore variations with yogurt, sour cream, or a blend of both. Nutrition notes help you plan portions for weeknights and gatherings. Serving ideas round out the spread so the salad shines next to mains, breads, and grains. Build this recipe once and it quickly becomes a favorite that returns to your table in every season.
Ingredients Needed
The table lists amounts for six servings. Calorie values are approximate and will vary by brand and exact portions.
| Ingredient | Amount | Approx Calories |
|---|---|---|
| Cucumbers English or Persian thinly sliced | 4 medium about 900 grams | 140 |
| Red onion very thinly sliced | 1 small | 40 |
| Fresh dill finely chopped | 0.25 cup | 5 |
| Fresh parsley finely chopped | 2 tablespoons | 2 |
| Plain Greek yogurt whole milk | 1 cup | 190 |
| Sour cream | 0.5 cup | 230 |
| Lemon juice fresh | 3 tablespoons | 12 |
| White vinegar or apple cider vinegar | 1 tablespoon | 3 |
| Olive oil | 1 tablespoon | 120 |
| Sugar optional | 1 teaspoon | 16 |
| Garlic clove grated or minced | 1 small | 4 |
| Fine sea salt for salting cucumbers | 1.5 teaspoons divided | 0 |
| Black pepper freshly ground | 0.5 teaspoon | 3 |
Step-by-Step Cooking Instructions
Wash cucumbers under cool water and pat dry. For English cucumbers keep the peel for color and texture unless the skin feels tough. For thicker skinned varieties peel in alternating strips or peel completely. Slice the cucumbers into very thin rounds. A mandoline set to a thin setting gives even slices. A sharp knife works well with a steady rhythm and a gentle grip.
Place the cucumber slices in a colander set over a bowl. Sprinkle one teaspoon of the salt over the cucumbers and toss with clean hands. The salt draws out excess water. Let the cucumbers sit for twenty minutes. Toss once more halfway through to expose new surfaces. After resting squeeze the cucumbers gently by hand to remove extra liquid. Do not crush them. Aim for firm slices with a little flexibility.
Slice the red onion as thin as possible. If you prefer a milder bite soak the slices in cold water for ten minutes then drain and pat dry. Finely chop the dill and parsley. Set herbs aside.
In a large mixing bowl whisk Greek yogurt sour cream lemon juice vinegar olive oil sugar if using and the remaining half teaspoon of salt. Add the garlic and black pepper. Whisk until smooth and glossy. Taste the dressing. You want a bright tang with mild garlic and a balanced salt level. Adjust with a few drops of lemon or a pinch of salt until it feels balanced.
Add the drained cucumbers and the red onion to the bowl. Sprinkle the chopped dill and parsley over the top. Fold gently with a spatula until the vegetables are evenly coated. Move slowly to avoid breaking the slices. The dressing should cling to the cucumbers without pooling at the bottom. If it looks too thick add a teaspoon of cold water and fold again. If it looks thin fold in a spoon of yogurt to tighten it.
Cover and chill for at least twenty minutes so flavors marry. Stir once before serving and taste again. A pinch of salt or a squeeze of lemon often wakes the salad up after a rest. Serve cold from the fridge or slightly cool for the most refreshing bite.
Tips for Customizing the Recipe
Use the right cucumber for the texture you want. English cucumbers have small seeds and a thin peel which gives a tender bite with clean crunch. Persian cucumbers are petite and crisp with a sweet flavor. Garden cucumbers carry more seeds and more water. For garden varieties cut lengthwise and scoop out seeds with a spoon before slicing to keep the dressing from thinning.
Choose your creamy base with intention. All yogurt brings a sharper tang and fewer calories. All sour cream brings a richer body and a gentle tang. A blend offers balance and coats the cucumbers beautifully. For a lighter salad use two parts yogurt to one part sour cream. For a richer side use equal parts of both.
Balance acidity with care. Lemon juice gives a bright sunny note. Vinegar brings a deeper straightforward tang. Using both creates depth. If your yogurt tastes quite tart reduce vinegar and add a touch more lemon for fragrance. If the dressing tastes flat add a small pinch of sugar to round bitterness without making the salad sweet.
Master the salt step. Salting the cucumbers ahead is the key to crisp texture. Skip this step and the dressing may turn watery. Use measured salt for the draw and rinse your hands after tossing. Gently squeezing after the rest removes just enough moisture without damaging the slices.
Add herbs to match the meal. Dill is classic and pairs well with creamy bases. Parsley brings freshness and a soft peppery note. Chives or green onion add a gentle onion flavor. Mint can step in for a cool finish that suits summer menus and grilled lamb or fish.
Build extra flavor with spices. A small pinch of sweet paprika or ground coriander adds warmth without heat. A faint sprinkle of celery seed brings a deli style note that many guests enjoy. Keep spices light so the cucumbers remain the star.
Make it dairy free with ease. Use a thick unsweetened plant yogurt and whisk with a spoon of olive oil for body. Taste and adjust acidity since plant yogurts vary widely. Salt with care and add extra dill to keep flavor lively.
Plan for make ahead service. Salt and drain cucumbers earlier in the day. Mix the dressing and store separately. Combine just before serving and the texture will stay crisp for hours. Leftovers keep well for a day although the dressing may thin slightly. A quick fold and a spoon of yogurt bring it back.
Scale for a crowd by doubling every ingredient and using a large shallow bowl that offers plenty of surface area. Shallow bowls prevent soggy layers and help the dressing reach every slice. Garnish with a shower of dill and a few thin rounds of cucumber on top for a clean finish.
Nutritional Information
Cucumbers bring hydration and minimal calories which makes this salad a friendly companion to many dishes. A typical serving of one sixth of the recipe lands near one hundred eighty to two hundred fifty calories depending on the blend of yogurt and sour cream. Protein sits around seven to ten grams when Greek yogurt is used. Fat varies with dairy choice. Olive oil adds mainly monounsaturated fat which supports a balanced plan when used in modest amounts. Carbohydrates remain low since the vegetables and dressing carry little sugar. Fiber is gentle yet present thanks to the peel and the herbs.
Sodium content depends on the salting step and final seasoning. Drawing water out requires measured salt, but much of that salt drains away with the liquid. Taste before finishing with more salt since the dressing may already feel seasoned. Lemon juice and dill deliver a sense of brightness that reduces the need for heavy salting.
Micronutrients include vitamin K from fresh herbs, vitamin C from lemon, and small amounts of potassium from cucumbers. Garlic adds allicin and aromatic depth. Choosing a yogurt with live cultures introduces beneficial bacteria that may support gut health. For a lighter plate select two percent Greek yogurt and skip the sugar. For a richer plate keep full fat yogurt and a spoon of sour cream for lush texture.
Serving Suggestions
Serve creamy cucumber salad with grilled chicken or salmon for a balanced dinner. The cool dressing steadies smoky flavors from the grill and keeps the plate lively. A pile of warm rice or buttered potatoes completes the meal without stealing attention. For a picnic place the salad in a chilled container and pack lemon wedges for a last minute splash.
Use the salad as a topper for grain bowls. Spoon over quinoa with cherry tomatoes and roasted chickpeas for a satisfying lunch. Add a handful of fresh arugula for peppery contrast and a drizzle of olive oil at the table for shine. The creamy dressing stands in for a separate sauce so assembly stays simple.
Turn the salad into a sandwich companion. Pile next to turkey sandwiches with crisp lettuce and ripe tomatoes. The cool crunch refreshes each bite and keeps the plate colorful. For a vegetarian spread pair with hummus, olives, and warm flatbread. Guests can scoop salad onto bread and enjoy a soft cool contrast to warm dips.
Compose a brunch platter with smoked fish, sliced cucumbers, halved eggs, and this salad in the center. Add capers and lemon slices. The creamy texture fits beautifully with the salty fish and the rich yolks. Keep everything cold and offer fresh dill and chives in small bowls so guests can add more.
For a simple starter serve small bowls before a spicy main. Heat from curries or grilled meat meets a cool creamy note that calms the palate. Sprinkle a few seeds on top for crunch. Toasted sunflower seeds or pumpkin seeds work well and stay crisp against the dressing.
Pack leftovers for lunch. The texture remains pleasant when stored in an airtight container. Add a splash of lemon and a quick fold before eating. Combine with cold roast chicken or canned tuna for an easy protein boost that needs no extra sauce.
Conclusion
Creamy cucumber salad brings freshness to any menu and rewards a few careful steps with flawless texture. Salting and draining protect the crunch. A balanced dressing of yogurt, sour cream, lemon, and herbs wraps every slice in cool flavor. The method stays flexible, so you can lean light or rich, sharp or mellow, classic or herb forward. Serve it beside grilled foods, fold it into bowls, or set it on a buffet where it disappears fast. Keep this recipe close and you will always have a side that feels clean, crisp, and wonderfully creamy.