How do I store leftover creamy cucumber salad?

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.

Can I peel the cucumbers?

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.

Quick Creamy Cucumber Salad with Yogurt Dill Sauce

Name: Quick Creamy Cucumber Salad with Herbed Yogurt Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 2-3 small-medium cucumbers, sliced 1/8-1/4-inch thick (about 2 cups slices); 1/2 teaspoon fine salt; 1 cup plain Greek yogurt (whole milk preferred); 1/2 cup mixed herbs, very finely chopped (see notes); Juice from 1 fresh lemon; Salt + pepper, to taste

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

Units Scale

2-3 small-medium cucumbers, sliced 1/8-1/4-inch thick (about 2 cups slices)
1/2 teaspoon fine salt
1 cup plain Greek yogurt (whole milk preferred)
1/2 cup mixed herbs, very finely chopped (see notes)
Juice from 1 fresh lemon
Salt + pepper, to taste

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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. Since we're using 1/2 teaspoon of salt to draw water out of the cucumbers, you may not need salt in the yogurt sauce. I recommend testing the creamy cucumbers after you combine ingredients, then add more salt if needed.
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