Creamy Cucumber Salad
The ultimate 10-minute summer cucumber salad! Made with crisp English cucumbers, red onions, and a light yogurt dill dressing. Perfect for quick weeknight meals or BBQs.
Ingredients
For the Salad
- 1 large English cucumber
- 1 small red onion
For the Dressing
- 1/2 cup greek yogurt or sour cream
- 1 tbsp lemon juice
- 1/4 cup fresh dill , chopped
- Pinch of salt and black pepper
Instructions
- Make the creamy dressing. In a large bowl, combine the yogurt (or sour cream), olive oil, lemon juice, and fresh dill. Season with a pinch of salt and black pepper.
- Prepare the cucumber and onion. With a sharp knife or mandolin, slice the cucumber 1/4-inch thick. Peel the red onion and thinly slice.
- Toss together. Combine the sliced cucumbers and onions, then toss with the creamy dressing. Serve immediately, or refrigerate for 30 minutes to let flavors develop.
Notes
Choose the right cucumber. I always go for English cucumbers for their sweetness and tender skin. English cucumbers are also great, but try to avoid American cucumbers, as they have thick skin and don’t contain much flavor. I also prefer to keep the skin on, for crunchiness and color.
Slice them thinly. Thin slices give your salad better texture and absorb the creamy dressing. For easy and quick slicing, use a mandolin!
Make ahead - If you are making the salad ahead and keep it in your fridge for a longer time, consider salting your onions. Salt draws out the water, making them firmer and less watery. Simply place the sliced cucumbers in a colander over a bowl, sprinkle with salt and let sit for 15 minutes. Pat dry and use them for the salad.