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This easy, four-ingredient Creamy Cucumber Salad, made with Greek yogurt and fresh dill, is one in every of my family’s favorite summer side dishes.

Creamy Cucumber Salad

My dad’s recipe for Creamy Cucumber Salad is made with sour cream, but I swap it for full-fat yogurt, which has more protein, less fat, and is just as delicious. It’s a quick, fresh and simple side dish perfect for summertime parties, picnics, potlucks and quick weeknight meals. More of my favorite cucumber recipes are this Watermelon Cucumber Feta Salad, Black Bean, Avocado, Cucumber, and Tomato Salad, and Chickpea Salad with Cucumbers and Tomatoes.

Why You’ll Be Making Cucumber Salad All Summer

Easy: This summer salad takes lower than quarter-hour to make with only 4 ingredients, including salt.
Healthy: Cucumbers have a high water content, making them low in calories and carbs. They’re filled with vitamins and minerals, like vitamins C and K and potassium. Greek yogurt boosts the protein on this salad while adding calcium and probiotics.
Refreshing: Cucumbers are so refreshing on the dog days of summer, and this creamy cucumber salad is the most effective summer side to chill you off.

Ingredients

• Cucumbers: Peel two medium cucumbers.
• Greek Yogurt: Use full-fat yogurt for the creamy sauce.
• Salt draws out the surplus moisture from the cucumbers.
• Dill: Mix fresh dill into the salad and garnish with more.

Tips on how to Make Creamy Cucumber Salad

1. Cucumber Prep: Peel and slice cucumbers with a mandolin and sprinkle with salt.
2. Gently toss the yogurt and dill with the cucumbers in a big bowl.
3. Serve: Eat straight away or refrigerate until able to serve. Garnish with fresh dill.

How can I thicken my cucumber salad?

That is best served the identical day, because it would get watery in case you make it prematurely. In case your cucumber salad gets watery, drain in a colander add just a little more Greek yogurt to thicken it.

What to Serve with Creamy Cucumber Salad

Serve this salad along with your favorite protein, comparable to steaks, pork chops, grilled salmon, grilled chicken, or burgers. If you happen to need a starchy side, you possibly can make these lemon-parsley potatoes, macaroni salad, corn-tomato-avocado salad, or Mediterranean bean salad.

Tips on how to Store Cucumber Salad

Cucumber salad is best eaten the day of so it doesn’t get too watery. If you’ve gotten leftovers, they’ll last as long as 2 days within the refrigerator.

Variations

• Cucumbers: Regular cucumbers are used here but you may as well use English cucumbers or Persian cucumbers, and bonus you don’t need to peel them.
• Cream: Swap the yogurt for sour cream or use a mixture of sour cream and mayo.
• Slicing Cucumbers: If you happen to don’t have a mandolin, slice them as thinly as possible with a pointy knife.
• To make a cucumber onion salad: Add red onion.
• Herbs: Swap dill with parsley, tarragon, or chives for a distinct flavor profile.
• Spices: You’ll be able to add garlic powder and black pepper to taste.
• Acid: You’ll be able to add some white vinegar or fresh lemon juice, for variations.

More Summer Side Recipes You’ll Love

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Yield: 4 servings

Serving Size: 3 /4 cup

• mandolin optional but quicker to slice and makes even slices

• Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and mix with yogurt and fresh dill in a big bowl.

• Refrigerate until able to eat.

• Transfer to a serving bowl topped with more fresh dill, for garnish.

Last Step:

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Makes 3 cups.
Change it up! This can be a basic recipe, be at liberty to vary it to fit your taste. Listed below are some variations:

• Cucumbers: Regular cucumbers are used here but you may as well use English cucumbers or Persian cucumbers, and bonus you don’t need to peel them.
• Cream: Swap the yogurt for sour cream or use a mixture of sour cream and mayo. It’s also possible to use reduced fat yogurt, but I personally think it’s best with full fat.
• Slicing Cucumbers: If you happen to don’t have a mandolin, slice them as thinly as possible with a pointy knife.
• Add red onion.
• Herbs: Swap dill with parsley, tarragon, or chives for a distinct flavor profile.
• Spices: You’ll be able to add garlic powder and black pepper to taste.
• Acid: You’ll be able to add some white vinegar or fresh lemon juice, for variation.
• If you happen to make it, comment below and tell us!

Serving: 3 /4 cup, Calories: 60 kcal, Carbohydrates: 7 g, Protein: 5 g, Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 229.5 mg, Fiber: 1 g, Sugar: 4 g