Creamy Cucumber & Red Onion Salad

Cool, crisp cucumber and red onion tossed with fresh dill in a creamy, tangy yogurt dressing — the perfect fresh summer side.

Recipe 41 of The 100 Recipe Project

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Cold, crisp cucumbers tossed with red onion, fresh dill and a creamy, tangy dressing. This easy cucumber salad is one of those simple summer sides that goes with almost everything.

I first made this recently to go alongside my Hot Honey Grilled Salmon, and it was exactly what the plate needed. Something cool, creamy and fresh next to the sweet heat of the salmon.

Since then, I’ve realized it’s the kind of side dish that works with just about anything.

Serve it alongside steak and roasted potatoes, grilled chicken, burgers, or any richer meal that could use something fresh on the side.

I even made a big bowl when we had friends over to swim and served it alongside tacos. Everyone loved it!

Why You’ll Love This Creamy Cucumber Salad

• Cool + refreshing: Perfect alongside grilled or richer foods.

• Simple ingredients: Cucumbers, red onion, dill and an easy creamy dressing.

• Make-ahead friendly: The cucumbers actually benefit from a few hours in the refrigerator before you assemble the salad.

• Perfect for summer: Pool days, cookouts, tacos, grilled salmon — this one fits right in.

  
  

The Secret: Drain Your Cucumbers

The one step I wouldn’t skip is salting the cucumbers and letting them drain before adding the dressing.

Cucumbers release a surprising amount of water. Tossing them with salt and letting them sit in a colander for a few hours draws out that excess moisture so you end up with a thick, creamy dressing rather than a watery one.

I also like using a very thick Greek yogurt for creamy cucumber salad. If yours seems loose, strain it in a fine-mesh sieve lined with a paper towel while the cucumbers drain. You can also use labneh, which is essentially an extra-thick strained yogurt.

MY FRANKLIN KITCHEN

Creamy Cucumber & Red Onion Salad

Cool, crisp cucumber and red onion tossed with fresh dill in a creamy, tangy yogurt dressing — the perfect fresh summer side.

Serves: 6–8  · Prep: 15 minutes  · Drain: 2–4 hours

Ingredients

• 3 English cucumbers, very thinly sliced

• 1 small-to-medium red onion, very thinly sliced

• 1½ teaspoons kosher salt, divided

• ½ cup thick Greek yogurt or labneh

• ⅓ cup sour cream

• 2 tablespoons white wine vinegar

• 1–2 teaspoons honey

• 2–3 tablespoons fresh dill, finely chopped

• Freshly ground black pepper

  
  

Instructions

1. Drain the cucumbers. Add the sliced cucumbers and red onion to a colander set over a bowl. Sprinkle with about 1 teaspoon kosher salt and toss. Cover and refrigerate for 2–4 hours.

2. Thicken the yogurt if needed. If your Greek yogurt isn’t particularly thick, place it in a fine-mesh sieve lined with a paper towel over a bowl and refrigerate while the cucumbers drain.

3. Make the dressing. Whisk together the Greek yogurt, sour cream, white wine vinegar, 1 teaspoon honey, fresh dill, black pepper and a small pinch of salt.

4. Toss. Remove the cucumber mixture from the refrigerator and gently press out any remaining excess moisture. Toss with the creamy dressing.

5. Taste + chill. Add more vinegar, honey, dill, salt or pepper to taste. Refrigerate for another 20–30 minutes if you have time, then serve cold.

Franklin Kitchen Tip

Don’t skip the salting step. Drawing the excess water out of the cucumbers is what keeps the dressing thick and creamy. And if your Greek yogurt is thin, strain that too. The thicker everything is going in, the better the finished salad will be.

What to Serve with Creamy Cucumber Salad

If you're firing up the grill, serve this alongside my Hot Honey Grilled Salmon or Steak with Scalloped Potatoes — the sweet heat of the salmon and cool, creamy cucumbers are especially good together.

For another fresh summer side, try my Peach Burrata & Prosciutto Salad, made with juicy peaches, creamy burrata and salty prosciutto.

And if you're looking for another easy dinner for these last warm weeks of summer, my Salmon Burgers are fresh, simple and made for eating outside.

From,

Alexis at My Franklin Kitchen — Recipe #41

Simple, seasonal recipes for real family life.