Creamy Cucumber
Salad
Cool, crisp cucumber and red onion tossed in a tangy Greek yogurt dressing with fresh dill, lemon, and a splash of white wine vinegar. A light, refreshing side dish that comes together in 10 minutes and pairs with almost everything. Simple done right.
- Salad
- 1 large cucumber, peeled & thinly sliced
- ½ red onion, thinly sliced
- 2–3 tbsp fresh dill, chopped
- Creamy Dressing
- ⅓ cup plain non-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
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1
Salt the cucumbers
Place the sliced cucumbers in a colander and sprinkle lightly with salt. Toss to coat and let sit for 10 minutes — this draws out excess moisture so the dressing stays creamy rather than watery. Pat dry with paper towels before using.
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2
Make the dressing
In a small bowl, whisk together the Greek yogurt, lemon juice, white wine vinegar, olive oil, salt, pepper, and garlic powder if using until smooth and creamy. Taste and adjust — it should be pleasantly tangy with a bright, fresh flavor.
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3
Combine
In a large bowl, combine the salted and dried cucumber slices, red onion, and fresh dill. Pour the dressing over the top and toss gently until everything is evenly coated.
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4
Chill & serve
Cover and refrigerate for at least 20–30 minutes before serving. The chill time allows the flavors to meld and the dill to infuse the dressing — this salad is noticeably better after resting. Serve cold.
- Salt the cucumbers first: Cucumbers hold a lot of water — salting them for 10 minutes before dressing draws out the excess moisture and keeps the dressing from becoming thin and watery as the salad sits.
- Greek yogurt over sour cream: Plain Greek yogurt delivers the same creamy tang as sour cream with significantly more protein and less fat — it's a direct swap that works perfectly here.
- Fresh dill is worth it: Dried dill works in a pinch but fresh dill makes this salad taste noticeably brighter and more vibrant. It's one of those ingredients where fresh really does make a difference.
- Great pairing: This is a natural alongside the Blackened Tilapia, Grilled Bruschetta Chicken, or Baked Salmon with Tzatziki — the cool, creamy dressing complements anything bold and savory beautifully.
- Make ahead: This keeps in the fridge for up to 2 days. The cucumbers will soften slightly over time which some people prefer — give it a toss and taste before serving to adjust seasoning.