Creamy Cucumber Salad
A cool, crisp, and refreshing side dish, this creamy cucumber salad is perfect for summer barbecues, picnics, or as a light accompaniment to grilled meats and seafood.
Ingredients
2 large cucumbers, thinly sliced
½ small red onion, very thinly sliced
½ cup sour cream
¼ cup plain Greek yogurt (or mayonnaise for a richer version)
1 tablespoon fresh lemon juice or white vinegar
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon sugar or honey (optional)
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Wash and thinly slice the cucumbers. If desired, sprinkle them with a little salt and let them sit for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
In a large bowl, whisk together the sour cream, Greek yogurt, lemon juice, dill, garlic, sugar (if using), salt, and pepper until smooth.
Add the cucumbers and sliced red onion to the dressing and toss gently until evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.Garnish with extra fresh dill and freshly ground black pepper before serving.
Tips
For extra crunch, add sliced radishes or celery.
Substitute fresh chives or parsley for the dill if preferred.
Best enjoyed the day it’s made, but leftovers can be refrigerated for up to 2 days. Stir before serving, as the cucumbers may release additional liquid.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6