Creamy Cucumber Salad

I love that cucumbers are light and crispy enough to make a salad all on their own. In the summers, I get so many cucumbers from my garden so I’m always looking for ways to enjoy them beyond the standard veggie plate and salad topper. This refreshing recipe is a true no-cook summer savior. It comes together so quickly and pairs well with just about any grill recipe.  

Ingredient Notes And Easy Swaps

This fresh side dish combines together with simple ingredients, making it a perfect addition to a variety of summertime meals.  

• English cucumber – I use English cucumbers most often, but any type of cucumber will work, including regular cucumbers (called garden cucumbers), Kirby cucumbers, and Persian cucumbers. 
• Greek yogurt – I love the tanginess of plain Greek yogurt in this salad, plus the small amount of protein, calcium, and probiotics it adds to a serving while cutting back on some saturated fat. Sour cream also works.  
• Heavy whipping cream – this adds a subtle sweetness and richness to the creamy sauce. Half and half can be used instead, if that’s what’s on hand, but heavy cream will be creamier. 
• Apple cider vinegar – this helps loosen up the sauce, making it a drizzling consistency and also helps brighten up all the flavors. White vinegar, white wine vinegar, or fresh lemon juice can be used instead.  
• Honey – this adds a pleasant and subtle touch of sweetness that helps round out the flavor profile of the tangy yogurt, earthy cucumbers, and bright dill. Granulated sugar will work, too.  
• White onion – thinly sliced white onion complements the cucumbers well, adding a bit of tang. Use either a white onion or red onion and slice is very thin 
• Seasonings – I use dill (fresh or dried is fine), garlic powder, salt, and black pepper 

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Refreshing Salad

Here’s how I quickly make this salad for potlucks or an easy weeknight dinner addition.

1. Slice the cucumbers – Slice the cucumbers into very thin and even rounds using a knife or a mandolin. 
2. Salt the cucumbers – Place the sliced cucumbers in a colander in the sink and sprinkle salt over top of them. This helps draw moisture out of the cucumbers so they don’t make the salad too soggy. Then let the salted cucumbers sit like that for at least 20 minutes while prepping the rest of the ingredients. 
3. Make the yogurt dressing – While the cucumbers are draining, I toss together the creamy sauce by mixing the yogurt (or sour cream), heavy cream, honey, garlic powder, salt, and pepper together in a large bowl to make the yogurt or sour cream dressing. 
4. Toss together – Next, I gently squeeze the cucumbers to remove as much water from them as possible and then I spread them out on clean kitchen towels to dry them even more. After that step, I add the cucumbers, sliced onions, and fresh dill to the creamy dressing in the bowl and toss everything together. Garnish with additional fresh dill or chives. 
5. Serve or chill – This salad is delicious when served right away, or if I want it to be icy cold, I’ll chill it in the refrigerator for a few hours before serving. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serve With Practically Any Grilled Protein 

This cucumber salad is a light, crisp summer side dish that pairs nicely with just about any grilled protein. I’ve served it with grilled pork tenderloin, grilled chicken, steak skewers, grilled salmon, and burgers. It’s a refreshing and cool side that provides a nice crunchy component on the plate. 

If I Happen To Have Leftovers

Leftovers store well in the fridge for up to 3 days, though the longer this salad sits, the thinner the sauce becomes. I store it in an airtight container and give it a toss before enjoying the leftovers the next day.  

Recipe Changelog

• May 2026: We previously published a version of this recipe that was made with mayo. It was dairy free and had slightly different ingredient amounts and directions. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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