Fresh cucumbers, a tangy-smooth dressing, and a handful of herbs—that’s all you need for this creamy cucumber salad recipe. It’s the kind of side dish that feels light but satisfying, perfect alongside grilled chicken, salmon, or a simple sandwich. The flavors are clean and cool, and the texture is crunchy in the best way.

If you’re after something that comes together quickly and tastes even better after a short chill, this is it. Keep it classic, or add a twist—either way, it’s a crowd-pleaser.

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What Makes This Special

Close-up detail: Creamy cucumber salad just after combining—ultra-thin English cucumber rounds and

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This salad strikes a balance between creamy and refreshing. The dressing is rich but not heavy, thanks to a blend of yogurt and mayonnaise.

Thinly sliced cucumbers soak up the flavor while staying crisp. You’ll also get a little sweetness, a little tang, and a touch of bite from red onion and vinegar. It’s familiar, simple, and versatile.

Serve it at a cookout, a weeknight dinner, or a holiday table—no one complains when this shows up.

Shopping List

English cucumbers (2 large) or 4–5 Persian cucumbers
Red onion (1 small), very thinly sliced
Fresh dill (about 2–3 tablespoons, chopped)
Plain Greek yogurt (1/2 cup; full-fat or 2%)
Mayonnaise (1/4 cup)
Apple cider vinegar (1–2 tablespoons) or white wine vinegar
Granulated sugar or honey (1–2 teaspoons), optional
Dijon mustard (1 teaspoon), optional for a tangy kick
Garlic (1 small clove), finely grated or minced
Salt (kosher or sea salt)
Black pepper, freshly ground

Instructions

Cooking process: Overhead shot of the salted cucumber slices being patted dry on a clean kitchen tow

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Prep the cucumbers: Wash and thinly slice the cucumbers into rounds. Aim for about 1/8-inch thickness. If using standard slicing cucumbers, peel them and scoop out seeds to avoid extra wateriness.
Salt to draw out moisture: Place the cucumber slices in a colander over the sink.
Toss with 1 teaspoon of salt and let them sit for 15–20 minutes. This helps keep the salad from getting watery.
Rinse and pat dry: Rinse the salted cucumbers briefly to remove excess salt. Lay them on a clean kitchen towel or paper towels and pat dry thoroughly.
Slice the onion: Cut the red onion into very thin slices.
If you prefer a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.
Make the dressing: In a mixing bowl, whisk together yogurt, mayonnaise, vinegar, sugar or honey (if using), Dijon (if using), and garlic. Season with a pinch of salt and several grinds of black pepper. Taste and adjust for tang, sweetness, and salt.
Add herbs: Stir in the chopped fresh dill.
You can add more to taste, but start with 2 tablespoons.
Combine: Add the cucumbers and onions to the bowl. Gently toss until everything is evenly coated with the dressing.
Chill: Cover and refrigerate for at least 20–30 minutes to let the flavors meld. If chilling longer than an hour, give it a quick stir before serving and taste for seasoning.
Serve: Finish with a crack of black pepper and a sprinkle of fresh dill on top.
Serve cold.

Storage Instructions

This salad keeps well in the fridge for up to 2 days. Store it in an airtight container. Expect the cucumbers to release more liquid over time.

If it looks a bit watery, give it a stir and, if needed, add a spoonful of yogurt or mayo to thicken the dressing again. For the crispest texture, enjoy it the same day you make it. If you plan to make it ahead, salt and dry the cucumbers well, and wait to dress the salad until a few hours before serving.

Final dish presentation: Restaurant-quality plating of the creamy cucumber salad in a wide, shallow

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Health Benefits

Cucumbers are hydrating and low in calories, making this a light, refreshing side.

They offer small amounts of vitamin K and antioxidants, plus fiber in the peel if you keep it on. Greek yogurt adds protein and probiotics, which support gut health. Using a blend of yogurt and mayonnaise keeps the dressing creamy while reducing overall saturated fat compared to an all-mayo version.

The fresh dill and onion contribute flavor without extra calories, and cider vinegar may help with blood sugar balance when paired with meals.

Pitfalls to Watch Out For

Watery salad: Skipping the salting step can lead to a thin, runny dressing. Draw out that extra moisture first.
Over-salting: Remember you’ve salted the cucumbers. Taste the dressing before adding more salt.
Thick slices: Too-thick cucumbers won’t soak up the dressing as well and lose that delicate texture.
Thin is better here.
Too much onion bite: If your onion is sharp, a quick soak in cold water tames the edge.
Overchilling: While chilling helps, very long rests can soften the cucumbers. For the best crunch, serve within a few hours.

Alternatives

Lighter dressing: Use all Greek yogurt and skip the mayo. Add an extra teaspoon of olive oil for smoothness.
Dairy-free: Swap in a thick, unsweetened dairy-free yogurt (like coconut or almond) and a neutral vegan mayo.
Adjust vinegar and salt to taste.
Herb switch: Try chives, parsley, or mint if you don’t have dill. A mix of dill and chives is especially nice.
Scandinavian-style: Add a squeeze of lemon, a pinch of white pepper, and a spoonful of sour cream in place of mayo.
German-inspired: Use sour cream, white wine vinegar, and a touch of sugar. Add a pinch of caraway seeds for a classic note.
Extra crunch: Toss in thinly sliced radishes or a handful of sliced celery.
More tang: Increase the vinegar or add a splash of lemon juice.
Dijon also brightens the flavor.
Spicy kick: Mix in a pinch of red pepper flakes or a few drops of hot sauce.

FAQ

Do I have to peel the cucumbers?

If you’re using English or Persian cucumbers, you can leave the peel on for extra fiber and color. For standard waxed cucumbers, it’s best to peel them and scoop out the seeds to avoid bitterness and excess water.

Can I make this the day before?

Yes, but for the best texture, salt and dry the cucumbers, then store them and the dressing separately. Combine a few hours before serving.

If you mix it all the day before, expect it to be a bit looser by mealtime.

What can I use instead of dill?

Chives, parsley, or mint work well. Tarragon adds a slight anise note, which can be lovely with cucumbers, but use it lightly.

How do I keep the dressing from getting runny?

Salt the cucumbers and pat them dry, use thicker Greek yogurt, and chill the salad briefly before serving. If it loosens up, stir and add a spoonful of yogurt to bring back body.

Is there a way to make it lower in calories?

Use nonfat or low-fat Greek yogurt and reduce or skip the mayo.

Keep the flavor lively with a bit more vinegar, fresh dill, and black pepper.

Can I use sour cream instead of yogurt?

Absolutely. Sour cream gives a classic tang and creamy texture. If it’s very thick, thin the dressing with a teaspoon of water or lemon juice.

What main dishes pair well with this?

Grilled chicken, salmon, pork chops, burgers, and kebabs are all great.

It also pairs nicely with sandwiches, quiche, or a simple pasta dish.

How thin should I slice the cucumbers?

Aim for about 1/8 inch. A mandoline makes it easy, but a sharp knife works fine. Thin slices absorb the dressing and stay pleasantly crisp.

Can I skip the sugar?

Yes.

The salad is still excellent without it. If you like a touch of balance against the vinegar, use a small drizzle of honey instead.

What vinegar is best?

Apple cider vinegar and white wine vinegar are both great. Rice vinegar also works for a softer tang.

Avoid very strong distilled vinegar unless you use less and balance with a bit of sweetness.

Final Thoughts

This creamy cucumber salad is simple, reliable, and endlessly adaptable. With just a few ingredients and a short chill, you get a cool, crisp side that goes with almost anything. Keep it classic with dill, or make it your own with different herbs and add-ins.

It’s the kind of recipe you’ll make once and then keep on repeat all season long.