The question of what side to make with dinner is solved! This creamy cucumber salad is a cooling and refreshing side dish recipe that's perfect for summer, and the best part is that it's done in 20 minutes or less-no oven required.
Growing up, my mom rotated between two cucumber salad recipes. One was a classic cucumber vinegar salad recipe, and the other was a creamy cucumber salad, typically made with ranch dressing. I loved both as a kid, especially during summer as a side dish when grilling out. So, naturally I had to revisit the creamy version and make it my own!
Instead of ranch, I decided to use my go-to lemony yogurt sauce with dill and herbs for a creamy salad with a protein boost. And as I've been testing and making this creamy cucumber salad, my boys at home have loved it. In fact, the other night, my partner left the dinner table and never returned because he was devouring these cukes directly from the bowl in the kitchen. Which is saying a lot!
If you're looking for easy summer salads that everyone likes, these might be a hit at your house too. They make cookout sides so easy in summer, no oven required.
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Key Ingredients + Notes
- Selecting cucumbers: Bigger isn't always better with cukes! Cucumbers that are narrower have fewer seeds, so I recommend looking for more narrow ones while at the store or farmers market. If you need to use up wide cucumbers (sometimes those garden cukes grow out of control), no biggie-just roll with what you've got!
- Greek yogurt: I like whole milk Greek yogurt best for this recipe! A next best option could be 2% Greek yogurt or even sour cream, but either way, full fat really makes a difference in flavor.
- What herbs to use: For this recipe, I recommend a mix of dill and any other herbs you want to add. Lately I've been adding a blend of cilantro, basil, mint, and even tarragon when I can find it.
Variations: Adding some thinly sliced red onions or tomato wedges would also be delicious in this salad!
If you're looking for more fresh summer salads, my snap pea and edamame salad is another house favorite! Crunchy, fresh, and stays that way even after a couple days in the fridge.
Step-by-Step Instructions
- Step 1: Combine cucumbers and salt into a medium-large bowl and let it sit for 10-15 minutes while the salt draws water out of the cucumbers. During this time, you can also place another bowl on top to help draw out more water, which will become part of the sauce.
- Step 2: In a bowl, stir together whole milk Greek yogurt, finely chopped herbs, lemon juice, salt, and pepper.
- Step 3: Transfer the yogurt sauce directly to the cucumbers and stir to fully coat them.
- Step 4: Serve as a side with a grilled main or with any meal!
Tera's Sustainability Tips
- Storing cucumbers so they last (plastic-free!): You can leave cucumbers out on a cool countertop or in a cool room for a day or two. For longer storage, wrap loosely in a paper towel (I love my reusable paper towels!), and keep in the fridge-ideally in a crisper drawer, separate from ethylene-emitting fruits (which ripen surrounding produce faster).
- Extra yogurt sauce? Use it up with more cucumbers the next day, or save to use as salad dressing, sandwich spread, or as a yogurt sauce for chicken, potatoes, or other meats or veggies. These air fryer green beans and cubed herb-roasted beets are just asking for an herby dill yogurt sauce.
Creamy Cucumbers FAQ
Store any leftovers in an airtight container in the fridge for up to five days. Sometimes the cucumber water can slightly separate in the fridge, so I recommend giving it a quick stir before serving again. I don't recommend freezing this salad.
Sure can! I didn't because the peelings don't bother me, and the cucumbers are sliced thin enough that I don't really notice they're there anyway. But you are certainly welcome to peel the cucumbers before slicing.
More Easy Summer Sides
I'm all about low effort in summer! If you're grilling out, these sides are easy to make and plant-forward.
Did you make this creamy cucumber salad recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest. I love seeing what you made!
Print📖 Recipe
Quick Creamy Cucumber Salad with Herbed Yogurt Sauce
- Total Time: 20 minutes
- Yield: ~2 cups
Description
Make this creamy cucumber salad when you're wondering what else you should make with dinner! It's especially great as a side for cookouts and is ready in 20 minutes.
Ingredients
- 2-3 small-medium cucumbers, sliced ⅛-1/4-inch thick (about 2 cups slices)
- ¼-½ teaspoon fine salt (see notes)
- 1 cup plain Greek yogurt (whole milk preferred)
- ½ cup dill + mixed herbs, very finely chopped (see notes)
- Juice from 1 fresh lemon
- Salt + pepper, to taste
Get Recipe Ingredients
Instructions
- Prep cucumbers. Place cucumber slices into a bowl and add salt. Gently stir with a spoon or toss with clean hands to get the slices coated in salt. Set aside for about 15 minutes to allow the salt to draw water out of the cucumbers. Setting another bowl on top is optional, but can help weight down the cukes to squeeze out more water!
- Make yogurt sauce. For the yogurt sauce, combine Greek yogurt, herbs, and lemon juice in a bowl. Whisk together until uniformly combined.
- Sauce up cucumbers. Once the cucumbers have sat for 15 minutes, add the yogurt sauce to the bowl and stir to combine and fully coat all of the cucumbers. Taste test to see if salt is needed, and add a few twists of freshly cracked pepper. Option to cover and chill before serving, or serve immediately!
Notes
- Herbs. I suggest always using dill in this recipe, but as for other mixed herbs, use whatever you have! Mint, cilantro, and basil and are my other go-to herbs. If I have chives and tarragon, I'll add some of that too. I typically don't use rosemary, thyme, or oregano in this recipe.
- Salt. The purpose of salt is to draw water out of the cucumbers, so you may need only ¼ teaspoon or potentially more. I usually start with ¼ teaspoon or slightly more, then season more at the end after taste testing.
- Storage instructions. You can store any leftover salad in an airtight container for up to five days in the fridge. This is a great one to make ahead and have ready for a weeknight dinner. I don't recommend freezing this salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 5.3 g
- Sodium: 907.4 mg
- Fat: 4.8 g
- Carbohydrates: 17.2 g
- Fiber: 2.9 g
- Protein: 7.7 g
- Cholesterol: 9.3 mg
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