Creamy Cucumber Salad
This easy Creamy Cucumber Salad recipe with onion is quick, refreshing, and bursting with fresh dill. With just a couple minutes of prep and minimal cleanup, you just might want to enjoy this delicious side dish as a whole meal.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: Greek
Keyword: creamy cucumber salad, cucumber salad
Servings: 6 servings
Calories: 133kcal
Creamy Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoon white vinegar
- 1 teaspoon sugar granulated
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Cucumber Salad
- 2 English cucumber seeds removed, sliced
- 1 small red onion sliced thin
- ¼ cup dill fresh, chopped
- ½ cup feta cheese
Mix the yogurt, mayonnaise, vinegar, sugar, salt, and pepper in a bowl and set aside.
Add the cucumber, onion, dill, feta, and dressing to a large bowl and toss until well combined. Garnish with more dill or feta and serve.
- Seed your cucumbers! Don't skip this step. We want to keep the dressing nice, thick, and cling to every bite. There's a lot of moisture in the seeds that can make the salad watery.
- If you make this salad ahead, leave the dressing off until you're ready to serve.
- Under-salt the dressing. The crumbled feta will make up for it!
- Use fresh dill. While dried dill will work, it just doesn't have as much flavor. This salad is all about that dill!
- Store leftovers in the fridge in an airtight container. While the ingredients will last 5-7 days in the fridge, it's best enjoyed within a few days. The longer everything sits together the more moisture is drawn from the cucumbers.
Serving: 1serving | Calories: 133kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 306mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 5.9mg | Calcium: 104mg | Iron: 0.5mg