When summer hits and the BBQs start rolling, there’s nothing more refreshing than a chilled, crunchy salad. Enter: Creamy Cucumber Salad. But not just any version—this one has an Italian twist that’ll have everyone asking for seconds. It’s cool, creamy, tangy, and packed with bold herbs that elevate this simple dish into something special.
Whether you’re planning a cookout, a picnic, or just looking for a crisp bite to pair with dinner, this salad delivers. With its zesty tangy dressing, fresh crunch from cucumbers and red onion, and smooth creaminess from mayo and sour cream, it’s a winning combo that belongs on every summer table.
Why You’ll Love This Creamy Cucumber Salad
- Refreshing and satisfying, perfect for warm days
- A summer side dish that comes together in minutes
- Bursting with classic Italian salad flavors
- Make-ahead friendly for stress-free entertaining
- Great with grilled meats, sandwiches, or as a light lunch
Ingredients
- 180 ml (¾ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 15 ml (1 tbsp) red or white wine vinegar
- 2 tsp Italian seasoning
- 5 ml (1 tsp) olive oil
- 2 garlic cloves, minced
- ½ tsp (3 g) salt
- ¼ tsp (1 g) black pepper
- 1 pinch granulated sugar (approx. ⅛ tsp or 0.5 g)
- 3 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
How to Make It
- In a medium bowl, whisk together mayo, sour cream, vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar.
- For best flavor, cover and refrigerate the dressing for at least 1 hour or up to 24 hours.
- Thinly slice the cucumbers and red onion into ⅛ to ¼ inch rounds.
- In a large bowl, toss the cucumbers and onion with the chilled dressing.
- Serve right away, or refrigerate for a few hours for a more developed flavor. It’s even better after 8 hours.
Tips to Perfect Your Tangy Dressing Salad
- Use English cucumbers for fewer seeds and extra crunch.
- Chill the dressing ahead to let the flavors meld—trust me, it makes a difference.
- Adjust the seasoning to taste after chilling—the garlic and herbs will intensify.
- Add a handful of chopped fresh herbs like parsley or basil for a fresh upgrade.
- Want it lighter? Swap some of the mayo for plain Greek yogurt.
Why This Recipe Stole My Summer Menu
I first made this salad as a quick side when I had extra cucumbers to use up. I tossed in some herbs, made a creamy dressing on the fly, and let it sit while I grilled dinner. That night, it vanished before the chicken was even served. It’s since become my signature summer dish—something I whip up for every party and potluck. And yes, I always double it now.
What to Serve with Creamy Cucumber Salad
This salad is a perfect match for grilled steak, chicken, or salmon. It also balances out rich picnic staples like mac and cheese, baked beans, or fried chicken. Try it alongside a sandwich or burger, or spoon it into pita with falafel or grilled veggies for a refreshing crunch.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The cucumbers will soften over time, but the flavor will only deepen. Give it a good stir before serving again, and taste to see if it needs a pinch more salt or vinegar.
FAQs
Can I make this creamy cucumber salad ahead of time?
Yes—it actually tastes better after a few hours in the fridge.
Can I use a different kind of vinegar?
Absolutely. Red or white wine vinegar both work well. Apple cider vinegar adds a nice tang, too.
Is this salad gluten-free?
Yes, as long as your mayo and seasonings are certified gluten-free.
Can I skip the sour cream?
You can substitute it with Greek yogurt or use all mayo if needed.
Your Summer Salad Just Got an Upgrade
This Creamy Cucumber Salad is everything you want in a summer side dish: light, zesty, and packed with Italian-inspired flavor. It’s easy enough for weeknight dinners but crowd-pleasing enough for gatherings. Make it once, and it’ll earn a permanent spot in your warm-weather recipe rotation.
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Creamy Italian Cucumber Salad
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Creamy Italian Cucumber Salad is a refreshing and tangy summer side dish featuring thinly sliced cucumbers and red onions tossed in a flavorful blend of mayo, sour cream, vinegar, and Italian herbs. It’s creamy, crunchy, and bursting with zesty flavor—perfect for cookouts, potlucks, and weekday meals.
Ingredients
-
180 ml (¾ cup) mayonnaise
-
60 ml (¼ cup) sour cream
-
15 ml (1 tbsp) red or white wine vinegar
-
2 tsp Italian seasoning
-
5 ml (1 tsp) olive oil
-
2 garlic cloves, minced
-
½ tsp (3 g) salt
-
¼ tsp (1 g) black pepper
-
⅛ tsp (0.5 g) granulated sugar
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3 large cucumbers, thinly sliced
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1 medium red onion, thinly sliced
Instructions
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In a medium bowl, whisk together mayo, sour cream, vinegar, Italian seasoning, olive oil, garlic, salt, pepper, and sugar.
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Chill the dressing for at least 1 hour (up to 24 hours) to deepen the flavor.
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Thinly slice the cucumbers and red onion into ⅛–¼ inch rounds.
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Toss the vegetables with the chilled dressing in a large bowl.
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Serve immediately, or refrigerate for a few hours to let flavors meld. Tastes even better after 8 hours.
Notes
English cucumbers offer better crunch and fewer seeds.
The dressing intensifies in flavor after chilling—adjust seasoning to taste.
Add fresh herbs like basil or parsley for a bright touch.
Swap mayo with Greek yogurt for a lighter option.
Best enjoyed within 2–3 days as cucumbers soften over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Italian-American