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:
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Thin, crunchy cucumber slices
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A creamy, tangy base of sour cream or Greek yogurt
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Fragrant fresh dill
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Sharp hits of garlic and red onion
It’s:
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Light and hydrating
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Easy to make in advance
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Naturally cooling on hot days
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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)
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2–3 medium English cucumbers (or regular cucumbers, peeled if desired)
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½ cup sour cream or Greek yogurt
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1–2 cloves garlic, minced
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¼–½ cup thinly sliced red onion
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2 tablespoons fresh chopped dill (or mint for a twist)
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1–2 teaspoons lemon juice
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Salt and black pepper, to taste
Optional Add-Ins:
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Crumbled feta cheese
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Thinly sliced celery
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Chopped dill pickles
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A splash of apple cider vinegar for extra tang
Step-by-Step Instructions
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