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creamy cucumber salad in a big bowl with a serving spoon.
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4.58 from 14 votes

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 mins
Cook Time0 mins
Total Time10 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.


  1. 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.
  2. If you make this salad ahead, leave the dressing off until you're ready to serve.
  3. Under-salt the dressing. The crumbled feta will make up for it!
  4. Use fresh dill. While dried dill will work, it just doesn't have as much flavor. This salad is all about that dill!
  5. 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