Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and thinly slice the cucumbers — the thinner, the better, as they’ll soak up more of the dressing.
Slice the red onion into fine half-moons.
Mince the garlic and set aside.
If using regular cucumbers, peeling is optional depending on your texture preference.
Step 2: Make the Creamy Dressing
In a large bowl, mix together the sour cream or Greek yogurt, garlic, lemon juice, salt, and black pepper.
Whisk until smooth. Set aside to allow the flavors to meld while you prep the rest.
Step 3: Combine Everything
Add the cucumber and red onion slices to the bowl with the dressing.
Toss gently to coat all the vegetables evenly.
Sprinkle in the fresh dill and stir lightly.
If using mint instead of dill, add it at this stage.
Tip: If you’re adding crumbled feta, mix it in just before serving to maintain its texture.
Step 4: Chill and Serve
Refrigerate the salad for at least 30 minutes — or longer if time allows.
This rest period softens the onions slightly and lets the dressing soak into the cucumbers, enhancing the overall flavor.
Tips for Best Results
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Use English cucumbers for fewer seeds and thinner skin
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Resting the salad is key — don’t skip the chilling time
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Greek yogurt makes it lighter while still staying creamy
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Add salt right before serving if you prefer a crunchier texture
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Store leftovers in an airtight container and enjoy within 1–2 days
Creamy cucumber salad is proof that simple ingredients can create something truly memorable. With its bright flavor and cooling texture, it’s an ideal side dish for warm days, grilled meals, or any occasion where you need a quick and refreshing addition to your table.
