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Creamy Cucumber Salad Recipe - Cool, Crisp, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add herbs: Stir in the chopped fresh dill. You can add more to taste, but start with 2 tablespoons.
  7. Combine: Add the cucumbers and onions to the bowl. Gently toss until everything is evenly coated with the dressing.
  8. 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.
  9. Serve: Finish with a crack of black pepper and a sprinkle of fresh dill on top. Serve cold.