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

Scale

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

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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