Description
This Creamy Cucumber Salad is a refreshing, tangy, and herbaceous side dish perfect for warm weather or whenever you want a light, flavorful salad. Featuring crisp English cucumbers coated in a creamy Greek yogurt dressing with fresh dill, lemon, and a hint of garlic, this salad offers a delightful balance of creaminess and crunch.
Ingredients
Cucumber Salad
- 2 English cucumbers
- Kosher salt
- 1/2 medium red onion, thinly sliced into half moons
Dressing
- 3/4 cup whole milk Greek yogurt
- 2 tablespoons red wine vinegar
- Zest and juice of 1/2 lemon
- 1/4 cup chopped fresh dill, stems removed, plus more for garnish
- 1/2 to 3/4 teaspoon garlic powder
- Black pepper, to taste
- Pinch of kosher salt
Instructions
- Peel and slice the cucumber: Partially peel the cucumbers, leaving some peel for stripes. Cut each cucumber in half lengthwise, then use a metal spoon to scrape out the seeds. Slice the cucumber crosswise into 1/4-inch thick pieces.
- Salt the cucumber: Place the sliced cucumbers in a large colander and sprinkle generously with kosher salt. Toss well and let drain in a clean sink or bowl for 20 to 30 minutes to remove excess liquid.
- Make the dressing: In a large mixing bowl, whisk together Greek yogurt, red wine vinegar, lemon zest and juice, chopped dill, garlic powder, a pinch of salt, and black pepper. Refrigerate the dressing until ready to use.
- Combine the salad: After the cucumbers have drained, pat them dry with a paper towel. Add the cucumbers and thinly sliced red onions to the bowl with the dressing. Toss gently to fully coat the vegetables with the creamy dressing. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish the salad with additional fresh dill and serve immediately for best texture and flavor.
Notes
- Partially peeling the cucumber creates a nice striped visual and keeps some texture.
- Salting the cucumber is key to remove excess moisture and prevent the salad from becoming watery.
- You can substitute red wine vinegar with apple cider vinegar or white wine vinegar for a different flavor.
- This salad tastes best fresh but can be stored covered in the refrigerator for up to 1 day.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
