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Creamy Cucumber Salad With Onion and Dill

Creamy Cucumber Salad With Onion and Dill is an easy, cool, crisp, light, and refreshing side dish salad that is perfect for summer picnics, backyard barbecues, and potlucks, but it’s also good any time of the year!

This classic summer salad of sliced fresh cucumbers and sweet onions tossed in a creamy dill and Greek yogurt dressing comes together in just a few quick minutes, and it pairs perfectly with grilled chicken, ribs, burgers, and more!

Summer isn’t over yet, folks!

I know that many of you are already in or will very soon be in back-to-school mode, and that can sometimes make it feel like summer is already gone. But, hey, don’t start pulling out the pumpkin spice just yet.

We’ve still got over a whole month before fall officially arrives!

So…I’m still going to share a few more summer recipes so that we can keep on enjoying all of the awesome food that summer still has to offer. I hope you all don’t mind!

Currently, my garden is overflowing with cucumbers. We’ve been snacking on them constantly. I honestly don’t think that there is anything that tastes fresher than a cold, crisp summer cucumber.

I’ve also been adding them to tossed green salads, drinking cucumber water (incredibly refreshing!), and making pickles, but I absolutely love a good cucumber salad.

A creamy cucumber salad is a must-have recipe, and it’s a perfect way to use up some of those garden cucumbers.

The Greek yogurt dressing is slightly tangy with a bit of sugar for a hint of sweetness. Seasoned salt gives it extra flavor, and the fresh dill is the perfect complement to the crisp and crunchy cucumbers and sweet onions.

It’s just another one of those recipes that is incredibly simple but so delicious. Plus, it’ll take you only about 10 minutes to put it together. Then just let it sit in the fridge for an hour or two to let all those yummy flavors combine!

overhead view of a bowl of creamy cucumber salad with a serving spoon on the side

Ingredients you need:

  • Plain Greek yogurt
  • White wine vinegar
  • Sugar
  • Fresh dill (or you can substitute dried dill)
  • Seasoned salt
  • Black pepper
  • Cucumbers
  • Onion (I use sweet onion)

Here’s a look at how to make Creamy Cucumber Salad With Onion and Dill:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one of the creamy dressing in a bowl with a whisk with text that says mix the yogurt, vinegar, sugar, seasoned salt, pepper, and dill in a large bowl until smooth; the other of sliced cucumbers and onions added to the bowl of dressing with text that says add the cucumbers and onions
two images; one of the cucumbers and onions being tossed with the dressing with text that says toss to coat the cucumbers and onions evenly with the dressing; the other of a refrigerator with text that says cover and refrigerate for 1 to 2 hours before serving

Tips & Tidbits:

  • Peeled or unpeeled cucumbers? For this salad, I like them peeled, but it really just depends on your own personal preference (although, if you use grocery-store cucumbers with the waxy coating, I would definitely peel those).
  • Try to use thinner, medium-sized cucumbers that don’t have a lot of big seeds. If needed, scoop out any big seeds.
    • English cucumbers (the long, thin ones that are individually wrapped in the grocery store) are a good option too, as they usually don’t have a lot of seeds or the waxy skin.
  • Slice the cucumbers about ¼ inch thick to keep them crisper longer. If sliced very thin, they will get soggy faster.
  • I use sweet onions, but you can use any kind of onions you like or have on hand.
  • I use whole milk Greek yogurt for its creaminess, but reduced-fat or non-fat yogurt are also okay to use.
  • Sour cream can be used in place of the Greek yogurt.
  • If you can’t get fresh dill, use about 1/3 teaspoon of dried dill (my favorite is the freeze-dried dill that you can often find in the produce section).
  • To make this more than 2 hours ahead of time, store the cucumbers and onions in a separate bowl from the dressing in the refrigerator, and then toss them together and let them continue to chill for 1 to 2 hours before serving. This will ensure a fresh, crisp salad.
  • This salad is best when freshly made, but if you have leftovers, keep it stored in an airtight container in the refrigerator for up to 3 to 4 days (although I do recommend finishing it much sooner than that because the cucumbers will get softer and it will get more watery the longer it sits).
close-up of a spoonful of creamy cucumber salad with onions and dill being lifted out of a bowl

Even though this salad is traditionally served in the summer, I actually make it all year long. It’s especially nice in the winter when you want to have a little taste of summer freshness!

If you also like or prefer vinegar-based cucumber salad, check out the list below.

I hope you try this Creamy Cucumber Salad With Onion and Dill and love it as much as I do. Thanks for visiting today!

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bowl of creamy cucumber salad with onion and dill

Creamy Cucumber Salad With Onion and Dill

Creamy Cucumber Salad With Onion and Dill is an easy, cool, crisp, light, and refreshing side dish salad that is perfect for summer picnics, backyard barbecues, and potlucks, but it's also good any time of the year!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 side dish servings (about a heaping ½ cup each)
Estimated Calories: 61

Ingredients

  • ½ cup plain Greek yogurt, (I use whole milk yogurt)
  • 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
  • 4 medium cucumbers, about 7 to 8 ounces each; peeled, halved lengthwise, and then sliced ¼-inch thick (you'll need a total of about 5 cups sliced cucumbers)
  • ½ cup thinly sliced sweet onions

Instructions

  • In a large bowl, stir together the yogurt, vinegar, sugar, seasoned salt, pepper, and dill until well-combined and smooth.
  • Add the cucumbers and onions; 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 (you can stir it occasionally if you'd like).
  • Serve cold.

Notes

  • Sour cream can be used in place of the Greek yogurt.
  • If you can’t get fresh dill, use about 1/3 teaspoon of dried dill (my favorite is the freeze-dried dill that you can often find in the produce section).
  • To make this more than 2 hours ahead of time, store the cucumbers and onions in a separate bowl from the dressing in the refrigerator, and then toss them together and let them continue to chill for 1 to 2 hours before serving. This will ensure a fresh, crisp salad.
  • This salad is best when freshly made, but if you have leftovers, keep it stored in an airtight container in the refrigerator for up to 3 to 4 days (although I do recommend finishing it much sooner than that because the cucumbers will get softer and it will get more watery the longer it sits).
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

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