When the sun is shining and you need a cool, refreshing bite, nothing hits the spot quite like Creamy Cucumber Salad. It’s crisp, tangy, and smooth all at once—everything you want in a summer side dish. And when the recipe comes straight from the queen of effortless elegance herself, Ina Garten, you know you’re in for something special.
This version combines crunchy cucumbers, sweet red onions, and a luscious yogurt dressing with fresh dill. The result? A dill cucumber salad that feels light yet indulgent, perfect alongside grilled chicken, salmon, or a backyard barbecue spread. It’s the kind of dish that looks fancy but couldn’t be easier once you know a couple of tricks.
Why You’ll Love This Creamy Cucumber Salad
- A cool, refreshing dish that’s perfect for summer.
- Elegant enough for entertaining but simple for weeknight dinners.
- Balanced flavors—crisp cucumbers, tangy yogurt dressing, and herby dill.
- Inspired by Ina Garten’s timeless approach to fresh, seasonal cooking.
Ingredients:
- 2 large English cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 22 g (1 ½ tbsp) kosher salt (for draining cucumbers and onions)
- 480 g (2 cups) whole-milk plain yogurt, strained for 4+ hours
- 120 g (½ cup) sour cream
- 15 ml (1 tbsp) white wine vinegar
- 15 g (3 tbsp) fresh dill, chopped
- 10 g (2 tsp) kosher salt (for dressing)
- 6 g (1 ½ tsp) freshly ground black pepper
Instructions:
- Place cucumbers and onions in a large bowl. Toss with 22 g (1 ½ tbsp) kosher salt. Transfer to a colander set over a bowl, cover, and refrigerate at least 4 hours (or overnight). Discard liquid.
- Line a strainer with paper towels or cheesecloth. Add yogurt, cover, and refrigerate for 4+ hours to drain. Discard excess liquid.
- Pat drained cucumbers and onions dry with a towel.
- In a large bowl, whisk yogurt, sour cream, vinegar, dill, 10 g (2 tsp) kosher salt, and black pepper until smooth.
- Add cucumbers and onions. Toss gently to coat.
- Cover and refrigerate for 2–3 hours before serving. Adjust seasoning if needed. Serve chilled.
Tips for the Perfect Yogurt Dressing Salad
- Use English cucumbers—they’re less watery than standard ones.
- Don’t skip the draining step! It keeps the salad from turning soggy.
- For extra flavor, add minced garlic or a squeeze of lemon juice to the dressing.
- If you’re short on time, Greek yogurt can be used in place of strained yogurt.
My Salad Story
This creamy cucumber salad instantly transports me to lazy summer evenings on the patio. I first tried Ina Garten’s version at a family barbecue, and it was love at first bite. My mom, who usually swears by the classic mayo-based cucumber salad, was amazed by the tangy yogurt twist. Now, it’s become our go-to side dish for grilling nights. The dill makes it taste so fresh, and the creamy dressing has just the right balance of richness. Every spoonful feels like a little taste of summer sunshine.
What to Serve with Creamy Cucumber Salad
This salad is the ultimate partner to grilled meats and fish. Try it with lemon-herb chicken, grilled salmon, or lamb chops for a Mediterranean-inspired dinner. It also pairs beautifully with burgers, barbecue ribs, or veggie kebabs. If you’re keeping things light, serve it alongside quinoa, roasted potatoes, or fresh pita bread. And don’t forget—it makes a lovely addition to any picnic basket or potluck table.
How to Store Leftovers
Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that cucumbers release water as they sit, so the dressing may thin out slightly. Just give it a good stir before serving again. For best results, enjoy the salad within the first 24 hours while the cucumbers are still at peak crispness.
FAQs About Creamy Cucumber Salad
Can I use Greek yogurt instead of strained yogurt?
Yes! Greek yogurt is a great shortcut and will save you time.
Can I make this salad ahead of time?
Absolutely—prepare it a day ahead, but keep cucumbers and dressing separate until just before serving for the freshest texture.
What can I use instead of dill?
Fresh parsley or mint works beautifully if you’re not a dill fan.
Is this salad healthy?
Yes—it’s lighter than mayo-based salads, thanks to yogurt and fresh veggies.
Cool, crisp, and creamy, this cucumber salad is everything you want in a summer side dish. Inspired by Ina Garten’s love for fresh, simple ingredients, it’s proof that elegance doesn’t have to be complicated. Whether you’re hosting a garden party or just making dinner for two, this dill cucumber salad is a refreshing way to celebrate the season.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Creamy Cucumber Salad
- Total Time: 4 hours 25 minutes
- Yield: 6 servings (~150 kcal each) 1x
- Diet: Low Fat
Description
This Creamy Cucumber Salad is crisp, tangy, and refreshing—a perfect summer side dish inspired by Ina Garten. With crunchy cucumbers, sweet red onions, and a silky yogurt-dill dressing, it’s elegant enough for entertaining yet simple enough for weeknight dinners.
Ingredients
-
2 large English cucumbers, thinly sliced
-
1 medium red onion, thinly sliced
-
22 g (1 ½ tbsp) kosher salt (for draining cucumbers and onions)
-
480 g (2 cups) whole-milk plain yogurt, strained for 4+ hours
-
120 g (½ cup) sour cream
-
15 ml (1 tbsp) white wine vinegar
-
15 g (3 tbsp) fresh dill, chopped
-
10 g (2 tsp) kosher salt (for dressing)
-
6 g (1 ½ tsp) freshly ground black pepper
Instructions
-
Place cucumbers and onions in a bowl, toss with 22 g salt, and transfer to a colander over a bowl. Cover and refrigerate at least 4 hours (or overnight). Discard liquid.
-
Strain yogurt in a towel-lined strainer for 4+ hours. Discard liquid.
-
Pat drained cucumbers and onions dry.
-
In a bowl, whisk yogurt, sour cream, vinegar, dill, 10 g salt, and pepper until smooth.
-
Add cucumbers and onions, toss gently.
-
Cover and refrigerate 2–3 hours before serving. Adjust seasoning and serve chilled.
Notes
English cucumbers work best—they’re less watery.
Draining the cucumbers and yogurt prevents a watery salad.
Add garlic or lemon juice for extra zing.
For a shortcut, swap strained yogurt with Greek yogurt.
- Prep Time: 25 minutes (plus 4+ hours draining)
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Assembling
- Cuisine: American / Mediterranean-inspired