Creamy Cucumber Salad (Greek Yogurt + Dill)

Why You’ll Love This Recipe

This creamy cucumber salad is cool, crisp, and refreshing, with a tangy Greek yogurt dressing, fresh dill, and thinly sliced red onion. It comes together fast, uses simple ingredients, and stays thick and creamy when you follow the quick drain-and-dry step. It’s the perfect side dish for BBQs, grilled chicken, salmon, sandwiches, or any warm-weather meal.

Ingredient Highlights

English or Persian cucumbers work best because they have thinner skin, fewer seeds, and less water, which helps prevent watery cucumber salad. Greek yogurt creates a creamy, high-protein base with a clean tang, while dill adds that classic fresh flavor that makes cucumber salad pop. Red onion brings a little bite, and a splash of lemon juice or vinegar keeps everything bright.

Step-by-Step Instructions

Step 1: Thinly slice the cucumbers. Place them in a colander (or a bowl) and sprinkle with 1/2 tsp salt. Let them sit for 10 minutes to draw out excess moisture.

Slice the cucumbers thin so they stay crisp and soak up the dressing evenly.

Step 2: Pat the cucumbers dry with paper towels or a clean kitchen towel. This is the key step to keep creamy cucumber salad from getting watery.

Salt and drain the cucumbers to keep the dressing thick and creamy.

Step 3: Thinly slice the red onion. For a milder flavor, soak the onion in cold water for 5 minutes, then drain well.

Soak sliced red onion in cold water to soften the bite.

Step 4: In a mixing bowl, whisk together the dressing: Greek yogurt, optional mayonnaise, lemon juice (or white vinegar), optional Dijon mustard, optional honey or sugar, optional grated garlic, chopped dill, and black pepper.

Whisk the creamy Greek yogurt dressing until smooth and speckled with dill.

Step 5: If the dressing is too thick, whisk in 1 to 2 tbsp water, a little at a time, until it’s smooth and spoonable.

Add a splash of water if needed until the dressing is creamy and spoonable.

Step 6: Add the dried cucumbers and sliced red onion to the bowl.

Step 7: Toss until everything is evenly coated and creamy.

Toss until every cucumber slice is evenly coated and creamy.

Step 8: Chill for 10 to 20 minutes for best flavor, then toss once more and serve cold.

Chill briefly, then serve cold so the flavors meld and the salad tastes extra refreshing.

Step 9 (Optional): If liquid collects in the bottom of the bowl, drain it off and stir again before serving.

Tips for Best Results

For the best creamy cucumber salad, start with English or Persian cucumbers since they naturally contain less water and have fewer seeds. The most important move is salting and draining the sliced cucumbers, then patting them dry so the dressing stays thick instead of turning runny. If you have a few extra minutes, chilling the salad before serving makes a noticeable difference because the flavors meld and the dressing clings better to the cucumbers.

Drain and dry the cucumbers first so the dressing stays thick and creamy.

Variations

If you want a more classic deli-style flavor, you can swap Greek yogurt for sour cream for an even richer, more traditional creamy cucumber salad. To make it heartier and more colorful, add halved cherry tomatoes or thinly sliced radishes for extra crunch. If you prefer a lighter version, skip the mayo entirely and use a little more Greek yogurt, thinning it with a small splash of water or lemon juice until it reaches the texture you like.

Variations: make it richer with sour cream, add tomatoes or radishes for crunch, or keep it lighter by skipping mayo.

Make-Ahead and Storage

This salad tastes best within 24 hours. For the crispest texture, store cucumbers and dressing separately and toss right before serving. If the salad sits and releases liquid, drain and stir again to bring the dressing back to a creamy consistency.

What to Serve With It

It pairs well with grilled chicken, salmon, burgers, kebabs, and sandwiches.

This creamy cucumber salad pairs well with grilled chicken, salmon, burgers, kebabs, and sandwiches.