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Creamy Cucumber Salad Recipe

5 from 11 votes

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

Prep Time: 10

Cook Time: 0

Total Time: 10

Yield: 4 servings

Course: BBQ Side dish, Salad, Side Dish

Cuisine: American

Equipment

mandolin optional but quicker to slice and makes even slices

Ingredients

2 medium cucumbers (peeled (8 ounces each))
1/2 cup Greek yogurt (full fat)
3/4 teaspoon kosher salt
1 tablespoon fresh dill

Instructions

Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
Refrigerate until ready to eat.
Transfer to a serving bowl topped with more fresh dill, for garnish.

Notes

Makes 3 cups.

Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:

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

Nutrition

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

- WW Points: 1

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