This Creamy Cucumber Salad blends crisp cucumber slices with a rich, tangy dressing that’s herbaceous, smooth, and incredibly refreshing. Perfect for summer barbecues or cozy dinner spreads, it balances crunchy textures with a cool creaminess that soothes the palate. The magic lies in the mix of sour cream, Greek yogurt, and a whisper of vinegar or lemon juice, all tied together with fresh dill, chives, and cracked black pepper. Whether served alongside grilled meats, spicy mains, or even as a light lunch with crusty bread, it never fails to deliver flavor in every forkful.
It’s quick to prepare, easy to scale, and best of all—gets better as it chills.
Ingredients: (Serves 4–6)
For the Salad:
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- ½ small red onion, very thinly sliced (optional, for color and bite)
- ½ teaspoon salt (to sweat cucumbers)
- Cracked black pepper, to taste
For the Creamy Dressing:
- ½ cup sour cream
- ¼ cup Greek yogurt (or mayonnaise for a richer variation)
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon sugar or honey (balances the tang)
- 1 tablespoon fresh dill, finely chopped (or 1 tsp dried)
- 1 tablespoon fresh chives or green onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon Dijon mustard (optional, for a gentle kick)
- Salt and pepper to taste
Optional Add-ins & Garnishes:
- Thinly sliced radishes
- Crumbled feta or goat cheese
- Toasted sunflower or pumpkin seeds
- Sprigs of dill or edible flowers for garnish
Instructions:
- Prepare the Cucumbers:
Thinly slice the cucumbers using a sharp knife or mandolin for uniform thickness. If using regular cucumbers with thick skin or large seeds, consider peeling and seeding them first. Place the slices in a colander, sprinkle with ½ tsp salt, and toss to coat. Let sit for 20–30 minutes to draw out excess moisture—this keeps your salad from becoming watery later. - Pat Dry:
After sweating the cucumbers, rinse lightly and pat dry with a clean kitchen towel or paper towels. Gently press to remove any lingering moisture without mashing the slices. - Make the Creamy Dressing:
In a mixing bowl, whisk together sour cream, Greek yogurt, vinegar or lemon juice, sugar or honey, dill, chives, garlic powder, mustard (if using), and a pinch each of salt and pepper. Taste and adjust seasoning—add more lemon for tang, or herbs for freshness. - Toss and Coat:
Add the drained cucumber slices and onion (if using) into the dressing bowl. Toss gently until everything is evenly coated in the creamy mixture. The salad should look glossy and well-seasoned, with herbs speckled throughout. - Chill and Let Flavors Mingle:
Cover and refrigerate the salad for at least 30 minutes before serving—this not only helps the flavors deepen but gives the cucumbers time to firm up and soak in the herbed dressing. - Serve and Style:
Transfer to a shallow serving bowl. Garnish with a sprinkle of fresh dill, extra chives, or your favorite crunchy toppings for texture. Serve cold, straight from the fridge, for the best contrast of temperature and flavor.
Serving Suggestions:
- Pairs wonderfully with spicy grilled meats, schnitzel, or smoked salmon.
- Serve as part of a mezze spread with hummus, olives, and flatbread.
- Layer over toasted rye with smoked mackerel for a Nordic-inspired snack.
- Add roasted chickpeas or seeds for texture and plant-based protein.
Storage Note:
Keep leftovers in an airtight container in the fridge for up to 2 days. The dressing may loosen slightly due to moisture from the cucumbers—just stir before serving.
With your flair, My, I can totally picture a layered variation of this—maybe served in individual glasses with a citrus foam topper or spooned into mini cucumber cups for an elevated appetizer. Want to try a tropical version with mango, lime, and coconut yogurt next? I’m all in!