This easy Creamy Cucumber Salad has fresh, crisp cucumbers and sweet onions tossed in a creamy Greek yogurt and dill dressing. It comes together in just 10 minutes with a few simple ingredients, and you'll want to make it all summer long!
Michelle's Recipe Rundown
Cucumber salad is a summertime staple in my kitchen. Cool, crisp, light, and refreshing, it's a side dish that goes well with so many things, especially anything grilled. It's perfect for everyday dinners as well as gatherings like picnics, potlucks and barbecues.
Instead of the more traditional sour cream or mayonnaise, I use Greek yogurt to make a lighter, healthier, creamy dill dressing that's slightly tangy with a hint of sweetness. Then I toss it with sliced cucumbers and sweet onions.
The prep time is quick, only about 10 minutes. After that, it'll need an hour or two in the refrigerator to let all of those yummy flavors combine. It's so simple yet so delicious.
And even though this salad is most often served in the summer, I actually make it all year long, even in the winter when I want to have a little taste of summer freshness!
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Ingredients & Notes
This photo shows you all of the ingredients you'll need to make this creamy cucumber and onion salad; amounts are in the recipe card below. I've also included a few notes on making the best selections, preparation and some easy substitutions.
- Plain Greek Yogurt - I use and recommend whole milk yogurt for its thickness and creaminess. Low-fat or non-fat yogurt can be used, but they will be less creamy. Don't substitute regular yogurt, as it is a bit too thin.
- White Wine Vinegar - I prefer the milder, deeper flavor of this vinegar over white distilled vinegar, which can be more sharp. Rice vinegar is another excellent choice.
- Fresh Dill - The flavor of fresh dill is best. If you can't get it, you can substitute dried dill (my favorite is freeze-dried dill); use only ⅓ of the amount of fresh.
- Seasoned Salt - I like the extra flavor this adds. Regular salt can be substituted.
- Cucumbers - My top choices are English cucumbers (aka seedless or hothouse cucumbers) or Persian cucumbers (aka mini cucumbers) because they have thin skins and fewer/smaller seeds. I peel them for this salad, but you can leave the skins on if you prefer.
- TIP: If you use regular cucumbers (aka American cucumbers), I recommend peeling them, as they have thicker, wax-coated skins that can be a bit bitter. If there are a lot of seeds or large seeds, scoop them out.
- Sweet Onion - Such as Vidalia or Walla-Walla; they are milder and less pungent. Regular white, yellow or red onions can be substituted, but they will have a stronger, sharper flavor.
How to Make Creamy Cucumber Salad
This is a brief overview of the steps with photos for visual guidance. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Whisk together the dressing ingredients in a large bowl.
Add the cucumbers and onions; stir to combine. Cover and refrigerate for 1 to 2 hours. Serve cold.
Recipe Tips
- Let it chill for the best flavor. Although you could eat this salad immediately, letting those flavors meld in the fridge for an hour or two will make it taste so much better.
- It's best served the day you make it. That's because, as it sits, the cucumbers will start to release their liquid, and the salad will become watery. For this reason, I don't recommend making it any more than a few hours ahead.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The longer it sits, the more watery and softer it will get, so enjoy the leftovers quickly for the best quality.
TIP: If the salad becomes too watery, simply drain off the excess liquid and gently stir in a little more Greek yogurt to thicken it back up.
Easy Variations
- Swap out the Greek yogurt for sour cream or a combination of sour cream and mayonnaise.
- Try using other fresh herbs, such as parsley, chives, tarragon, basil, or mint.
- Add some crumbled feta cheese right before serving.
Serving Suggestions
Pair this salad with chicken, pork, steaks, fish, seafood, burgers, hot dogs, and more. It's especially good with anything grilled or that you would serve at a summer picnic. Here are a few of my favorites:
You could also use it as a topping on a sandwich or in a wrap to add some crunch and creaminess.
Love cucumbers?
Try my Vinegar-Based Cucumber and Onion Salad, Cucumber and Cream Cheese Sandwiches and Easy Homemade Tzatziki Dip too.
I hope you try this Creamy Cucumber Salad recipe and love it as much as I do. Thanks for visiting today!
More Summer Side Dish Salad Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Creamy Cucumber Salad With Onion and Dill
Ingredients
- ½ cup plain Greek yogurt, I use whole milk yogurt for the best creaminess
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon seasoned salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon chopped fresh dill, See Note below
- 5 cups peeled and sliced cucumbers, halve each cucumber lengthwise, then slice ¼ inch thick; See Note below
- ½ cup thinly sliced sweet onions, such as Vidalia or Walla-Walla
Instructions
- In a large bowl, whisk together the Greek yogurt, white wine vinegar, sugar, seasoned salt, pepper, and dill until well-combined and smooth.
- Add the cucumbers and onions; gently toss until well-combined and evenly coated with the dressing.
- Cover and refrigerate for 1 to 2 hours before serving to allow the flavors to combine.
- Right before serving, give the salad a quick final stir. Serve cold.
Notes
- Fresh dill has the best flavor, but if you can't get it, use about ⅓ teaspoon of dried dill (my favorite is freeze-dried dill; look for it near the produce).
- For the cucumbers, I use and recommend either English cucumbers (aka seedless or hothouse cucumbers) or Persian cucumbers (aka mini cucumbers) because they have thin skins and fewer/smaller seeds. I peel them for this salad, but you can leave the skins on if you prefer.
- If you use regular cucumbers (aka American cucumbers), I recommend peeling them, as they have thicker, wax-coated skins that can be a bit bitter. If there are a lot of seeds or large seeds, scoop them out.
- This salad is best served the day you make it. That's because, as it sits, the cucumbers will start to release their liquid, and the salad will become watery. For this reason, I don't recommend making it any more than a few hours ahead.
- If it does get watery, simply drain off the excess liquid and stir in a little more Greek yogurt to thicken it back up.
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