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Creamy Cucumber Salad

Creamy Cucumber Salad 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.

Creamy Cucumber Salad Wooden Bowl    


I grew up eating a Creamy Cucumber Salad similar to today’s salad. It has always been a favorite of mine. I love how light it is, yet healthy and filling. The version we made growing up had tomatoes in it, which you can easily add to this salad if you want. Creamy Cucumber Salad is a great side dish for your warm weather get-togethers, potlucks and backyard bbqs as we approach summer. I don’t know about you, but summer is on my mind! 

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 cucumbers mixed with a creamy, cool dressing and fresh herbs. Another thing I love about this salad is how easy it is to make. 

Creamy Cucumber Salad with Spoon


FRESH VEGETABLES: I used crisp, fresh cucumbers and red onion but you can also add any vegetables you fancy. Try bell pepper, carrots, radishes and zucchini. 

CREAMY DRESSING: The creamy dressing is the star of today’s recipe aside from the cucumbers. I created the dressing using Greek yogurt. I love the protein that the Greek yogurt adds along with the tangy flavor. You can also use regular yogurt, a combination of sour cream and yogurt or even mayo.  It really comes down to your preferences and how healthy you want the salad to be. 

FRESH HERBS: I am a sucker for fresh herbs. In the summer I grow a lot of them, from mint, to basil, to parsley to dill. When you add fresh herbs to a recipe I believe it takes it to the next level. This cucumber salad uses fresh dill, parsley and chives. You can feel free to use all of those, one of those or even add additional herbs like mint. 

Creamy Cucumber Salad Big Wooden Bowl


Like I mentioned this is a very easy salad to put together. You will start by chopping your cucumbers and red onion. If I am using english cucumbers I don’t peel the cucumbers because I find their skin to be soft. If you use a regular cucumber I suggest peeling the cucumber to help make it more tender. 

Next, you will want to salt and drain the cucumbers. This is important step in my opinion because it helps keep the cucumbers crisp and less watery, especially if you are making this salad ahead of time. 

Then you will combine the ingredients for the creamy dressing in a small mixing bowl. Add the dressing to the cucumbers and red onion and lightly toss. Add the fresh herbs and there you have it! I like to refrigerate my salad for about 1 to 2 hours before serving but you can serve it right away if necessary. 

Creamy Cucumber Salad in Brown Bowl   


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Creamy Cucumber Salad Wooden Bowl

Creamy Cucumber Salad

Yield: 6-8
Prep Time: 30 minutes
Total Time: 30 minutes

Creamy Cucumber Salad 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.


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 creamy 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


  1. 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.
  2. While the cucumber sit you can make your dressing. In a medium mixing bowl combine the dressing ingredients and stir together. Taste and add salt and pepper to taste.
  3. After the 30 minutes stir the cucumber and drain the liquid out of the bowl. Use a pepper towel to pat the cucumbers dry. Add the cucumbers back into the mixing bowl.
  4. Add the red onion and the creamy dressing and stir well.
  5. Add the fresh parsley, dill, green onion and chives.
  6. Refrigerate for 1 to 2 hours or serve immediately if necessary.


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.

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Monday 6th of July 2020

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