Description
Healthy Creamy Cucumber Salad is light, crisp, and made with Greek yogurt—perfect for summer BBQs, picnics, or a refreshing side dish.
Ingredients
- 2 large cucumbers (or 4–5 Persian cucumbers)
- 1/2 red onion, thinly sliced
- 1/2 cup sour cream (or Greek yogurt for a lighter twist)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tsp sugar (optional, but highly recommended)
- 1/2 tsp salt, plus extra for sweating cucumbers
- 1/4 tsp black pepper
Instructions
Prep the cucumbers: Slice them thin (a mandoline works wonders here).
Toss with 1 tsp salt and let them sit in a colander for 10 minutes. This step is non-negotiable—unless you like watery salad.
Rinse and drain: Rinse the cucumbers under cold water to remove excess salt, then pat dry with a towel. No one wants a salty, soggy disaster.
Mix the dressing: In a bowl, whisk sour cream, vinegar, dill, sugar, salt, and pepper.
Taste and adjust. Too tart? Add a pinch more sugar.Too bland? More salt. You’re the boss here.
Combine everything: Add cucumbers and red onions to the dressing.
Toss gently. Pretend you’re a fancy chef for 10 seconds.
Chill: Let it sit in the fridge for at least 30 minutes. Patience is a virtue, but if you eat it immediately, we won’t judge.
Notes
Skipping the salting step: Your salad will weep more than a rom-com protagonist. Don’t do it.
Over-dressing: Start with half the dressing, then add more as needed. You can’t undo a drowning.
Using sad cucumbers: Wilted, bendy cucumbers = sad salad.
Fresh and firm or bust.
Not tasting as you go: Dressing too bland? Adjust. Too acidic?
Balance it. Cooking isn’t a spectator sport.