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Close overhead view of creamy cucumber salad in a white serving bowl, showing sliced cucumbers and thin shallot rings coated in a creamy white dill dressing and garnished with chopped fresh dill and cracked black pepper, with part of a lemon and striped kitchen towel visible along the edges.
5 from 1 vote

Creamy Cucumber Salad

This creamy cucumber salad is a cool, refreshing summer side dish made with crisp cucumbers, thinly sliced shallots, and a tangy dill dressing made with Greek yogurt and sour cream. It's easy to make, no-cook, and perfect for BBQs, picnics, and warm-weather dinners.
Prep Time15 minutes
Chill Time (optional)15 minutes
Total Time30 minutes
Servings: 6 as a side
Calories: 53kcal
Chef: Jessica Randhawa

Ingredients

  • 2 large English cucumbers - thinly sliced
  • 1 teaspoon salt
  • 1 large shallot - thinly sliced

For the Creamy Dressing

  • ½ cup plain Greek yogurt
  • ¼ cup sour cream
  • 2 tablespoons fresh dill - chopped
  • 1½ tablespoons fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon honey
  • salt - to taste

Instructions

  • Place the cucumbers in a large bowl, sprinkle with salt, and let them rest for about 10 minutes to draw out excess moisture. Pat dry with paper towels, then add the shallot.
  • In a separate bowl, whisk together the Greek yogurt, sour cream, fresh dill, lemon juice, garlic powder, black pepper, and honey until smooth.
  • Pour the dressing over the sliced cucumbers and shallot and toss until evenly coated.
  • Taste and season with additional salt, if needed.
  • Refrigerate for 15 to 30 minutes, if desired, then garnish with extra dill and black pepper before serving.

Notes

  • English cucumbers and Persian cucumbers work best in this recipe because they have thin skin, fewer seeds, and less moisture. If you plan to make it with garden cucumbers, peel and scrape out the seeds with a spoon before mixing with the dressing.
  • Salting the cucumbers helps draw out excess moisture so the dressing stays thick and creamy instead of watery. You can skip this step if you plan on serving the salad right away, but I do recommend it for the best texture.
  • Make-ahead tip: For the best texture, store the cucumbers and dressing separately and combine shortly before serving.
  • Storage: This salad is best enjoyed the same day, but leftovers can be stored in an airtight container in the refrigerator for up to 1 to 2 days. Stir before serving, as the cucumbers will continue to release moisture over time.

Nutrition

Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 399mg | Potassium: 207mg | Fiber: 1g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.4mg
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