This Creamy Cucumber Salad Recipe makes the perfect side dish to bring to a warm weather get-together, potluck or backyard BBQ! This salad is light, creamy and will remind you of the classic that grandma made growing up.
I grew up eating a salad like this creamy cucumber one—an old-fashioned favorite my grandma made. Light, healthy, and perfect for warmer weather. Got garden or farmers market cucumbers? This is the recipe to use them in!
The version we made growing up had tomatoes in it, like in this Cucumber Tomato Yogurt Salad, which you can easily add to this salad if you want.
This delicious cucumber salad is a great side dish for your warm weather get-togethers, lunches throughout the week or a pairing to your favorite main dishes.
Cucumbers have always been a favorite vegetable of mine. I love them in salads, on a veggie tray, as part of a pita sandwich or a rice bowl.
There is something about those crunchy, crispy cucumber slices mixed with a creamy, cool dressing and fresh herbs. It creates such a refreshing cucumber salad.
I use cucumber in so many of my salads like this Tomato Cucumber Feta Quinoa Salad, Kale Cucumber Tabbouleh, Asian Cucumber Noodle Salad, Tomato and Cucumber Salad with Capers and this Easy Lebanese Salad.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Fresh Vegetables: I used crisp cucumbers and red onion, but white or yellow onions also work. Use regular or English cucumbers—English have thinner skin.
- Dressing: The creamy dressing is made with plain Greek yogurt, white vinegar, honey, garlic (or garlic powder), and a touch of sugar. It adds tangy, balanced flavor.
- Herbs: Fresh dill, parsley, and chives bring bright, herbaceous notes. Use any combination, or mix in fresh mint or basil for variety.
Ways to Modify this Cucumber Parsley Salad
- Vegetables: Add-ins like bell pepper, roma tomatoes, carrots, radishes, or zucchini add crunch. You also could use persian cucumbers in place of English cucumbers.
- Cheese: If you like cheese in your cucumber salad try feta cheese or goat cheese.
- Beans: I love adding chickpeas to this salad for added protein. You also could use white beans.
- Vinegar Based: If you prefer a vinegar based dressing you can use extra virgin olive oil, red wine vinegar along with some oregano. This is similar to a Greek style dressing.
- Yogurt Substitutions: If you prefer, you can use sour cream and/or mayonnaise in place of the Greek yogurt dressing.
How to Make a Cucumber Parsley Salad
Step 1: Prepare Cucumbers: Thinly slice your cucumber and put in a large mixing bowl. Sprinkle the 2 teaspoon kosher salt on the cucumber, stir and let sit for 30 minutes. This process helps sweat the excess water out of the cucumbers.
Step 2: Mix Dressing: In a large bowl combine the dressing ingredients in a mason jar or salad dressing container and stir together. Taste and add salt and pepper to taste.
Step 3: Dry Cucumbers: After the 30 minutes stir the sliced cucumbers and drain the liquid out of the bowl. Use a paper towel to pat the cucumbers dry. Add the cucumbers back into the mixing bowl.
Step 4: Mix Salad Ingredients: Add the red onion and the creamy dressing and stir well. Add the fresh parsley, dill, green onion and chives. Taste and add salt and black pepper. Refrigerate for 1 to 2 hours in an airtight container or serve immediately if necessary.
Storage Tips
- Store the salad in a sealed container to keep it fresh and prevent it from absorbing odors in the fridge. Creamy cucumber salad is best eaten within a couple of days, as the cucumbers will continue to release moisture and may become soggy.
- If making the salad ahead of time, store the dressing separately and mix it in just before serving to prevent the cucumbers from becoming watery.
Recipe FAQ
Use a mandoline or sharp knife to get uniform slices, which helps the cucumbers absorb the dressing evenly.
Lightly salt the cucumber slices and let them sit for 15–30 minutes. This draws out excess moisture and prevents the salad from getting watery. After draining, pat the cucumbers with paper towels to remove more moisture for a thicker, creamier dressing. If the salad has released a lot of water during storage, gently drain or stir before serving to improve texture and flavor.
After mixing the salad, refrigerate it for at least 30 minutes. This allows the flavors to blend and the cucumbers to soak up the dressing.
More Cucumber Recipes
Appetizers
Cucumber Hummus Bites
Salads
Kale Cucumber Tabbouleh
Vegetarian
Tomato Cucumber Feta Quinoa Salad
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Creamy Cucumber Salad Recipe
Ingredients
For the salad:
- 2 long English cucumbers, thinly sliced {peels left on}
- 1/2 cup red onion, thinly sliced
- 2 teaspoons kosher salt, divided
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- 2 green onions, green and white parts thinly chopped
- 2 teaspoons fresh chives, chopped {optional}
For the dressing:
- 3/4 cup plain nonfat Greek yogurt
- 1 tablespoon white distilled vinegar
- 1 1/2 teaspoons honey
- 1 garlic clove, minced
- 1 teaspoon sugar
- salt & pepper to taste
Instructions
- Thinly slice your cucumber and put in a large mixing bowl. Sprinkle the 2 teaspoon kosher salt on the cucumber, stir and let sit for 30 minutes. This process helps sweat the excess liquid out of the cucumbers.
- In a medium mixing bowl combine the dressing ingredients in a mason jar or salad dressing container and stir together. Taste and add salt and pepper to taste.
- After the 30 minutes stir the cucumber and drain the liquid out of the bowl. Use a paper towel to pat the cucumbers dry. Add the cucumbers back into the mixing bowl.
- Add the red onion and the creamy dressing and stir well. Add the fresh parsley, dill, green onion and chives. Refrigerate for 1 to 2 hours or serve immediately if necessary.
Notes
- You can store this salad in the fridge in an airtight container for up to 5 days.
- Feel free to add any fresh vegetables that you wish. I especially like tomatoes and radishes but keep in mind tomatoes won’t hold up well in the fridge if you have leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
