A creamy cucumber salad

This is the quintessential summer side dish—cool, crunchy cucumbers in a tangy, creamy dressing. It’s incredibly easy, refreshing, and pairs perfectly with grilled meats, sandwiches, or BBQs.

Here are two fantastic versions: the Classic American Diner Style and a Lighter, Herby Version.

🥒 Classic Creamy Cucumber Salad (Diner Style)

This version is rich, slightly sweet, and reminiscent of classic deli salads.

Ingredients:

• 2 large English cucumbers or 4-5 small garden cucumbers (about 1.5 lbs total)

• 1 small sweet or red onion, very thinly sliced

• 1 tsp salt (for drawing out water)

• For the Creamy Dressing:

  • ¾ cup (180g) sour cream or full-fat plain Greek yogurt

  • 2 tbsp white vinegar or apple cider vinegar

  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

  • 1 tbsp granulated sugar (adjust to taste)

  • ½ tsp freshly ground black pepper

  • Optional: 1 tsp celery seed or ½ tsp garlic powder

Instructions (The Key is Draining!):

1. Slice & Salt: Thinly slice cucumbers (peeled if desired) and onion. Place in a colander over a bowl. Toss with 1 tsp salt. Let sit for 30 minutes to 1 hour. This draws out excess water, preventing a watery salad.

2. Rinse & Squeeze: Rinse the cucumbers and onions briefly under cold water to remove excess salt. Pat very dry with a clean kitchen towel or paper towels. For the crispiest texture, squeeze handfuls gently to remove as much liquid as possible.

3. Make Dressing: In a large bowl, whisk together sour cream, vinegar, dill, sugar, pepper, and any optional seasonings.

4. Combine: Add the dried cucumbers and onions to the dressing. Toss gently to coat.

5. Chill: Cover and refrigerate for at least 1 hour (ideally 2-3) before serving to let flavors meld.

6. Serve: Stir gently before serving. Garnish with extra dill and a crack of black pepper.

Storage: Best eaten within 24 hours, as it will continue to release water. Store in an airtight container in the fridge.

🌿 Lighter Herbed & Lemon Creamy Cucumber Salad

A brighter, fresher take with a yogurt base.

Ingredients:

• Same cucumbers and onion, prepared as above.

• For the Lighter Dressing:

  • ½ cup (120g) full-fat plain Greek yogurt

  • ¼ cup (60g) sour cream or mayonnaise

  • 2 tbsp extra virgin olive oil

  • Zest and juice of ½ a lemon (about 1 tbsp juice)

  • 1 small garlic clove, minced or grated

  • 2 tbsp mixed fresh herbs (like mint, parsley, chives), finely chopped

  • Salt and pepper to taste

Instructions:

Follow the same draining and drying steps as the classic version. Whisk all dressing ingredients in a bowl, then combine with the cucumbers and onions. Chill and serve.

💡 Pro Tips for the Perfect Salad Every Time:

• The Drain is Non-Negotiable: Skipping the salting step is the #1 reason for a watery, diluted salad.

• Use Full-Fat Dairy: Low-fat sour cream or yogurt will release more water and make the dressing thinner.

• Herbs Are Best Fresh: Fresh dill makes a world of difference. If you must use dried, use 1/3 the amount.

• Flavor Boosters: Add a handful of halved cherry tomatoes, sliced radishes, or crumbled feta cheese just before serving.

• Make it a Meal: Add a can of drained, flaked tuna or salmon, or chopped hard-boiled eggs to turn it into a light lunch.

This creamy cucumber salad is a timeless, cooling dish that balances richness with the fresh crunch of cucumber. It’s a guaranteed crowd-pleaser on a hot day!