How to Make Creamy Cucumber Salad – A Cool, Tangy Side That Steals the Show

 


How to Make Creamy Cucumber Salad – A Cool, Tangy Side That Steals the Show

There’s something nostalgic and comforting about a summer barbecue — the sizzle of the grill, the chatter of friends and family, and, of course, the refreshing sides that cut through all that smoky, hearty food.

Enter: Creamy Cucumber Salad.
This classic dish is crisp, tangy, and perfectly chilled — everything a summer side should be.

I had nearly forgotten how much I loved this salad until I recently rediscovered my grandmother’s handwritten recipe tucked into an old notebook in the back of a kitchen drawer. One taste, and it was clear: this one deserved a comeback.

It’s now back in our rotation — and it completely stole the show at our last cookout.


Why This Salad Belongs at Every Summer Table

This isn’t just cucumbers tossed in dressing — it’s a refreshing mix of:

  • Thin, crunchy cucumber slices

  • A creamy, tangy base of sour cream or Greek yogurt

  • Fragrant fresh dill

  • Sharp hits of garlic and red onion

It’s:

  • Light and hydrating

  • Easy to make in advance

  • Naturally cooling on hot days

  • A versatile companion to grilled meats, fish, or vegetarian mains

And the best part?
It takes less than 15 minutes to make — and gets better as it chills.


Ingredients (Serves 4–6)

  • 2–3 medium English cucumbers (or regular cucumbers, peeled if desired)

  • ½ cup sour cream or Greek yogurt

  • 1–2 cloves garlic, minced

  • ¼–½ cup thinly sliced red onion

  • 2 tablespoons fresh chopped dill (or mint for a twist)

  • 1–2 teaspoons lemon juice

  • Salt and black pepper, to taste

Optional Add-Ins:

  • Crumbled feta cheese

  • Thinly sliced celery

  • Chopped dill pickles

  • A splash of apple cider vinegar for extra tang


Step-by-Step Instructions

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