In the warmth of summer, with cucumbers flourishing in our garden, the craving for a refreshing salad is irresistible.
Today, I’ll take you through the steps to create the best creamy cucumber salad—a dish that holds a special place in my heart and has been a family favorite for generations.
- Fresh cucumbers (about 7 to 10 small garden cucumbers or 2 English cucumbers)
- Half of a medium onion (red, yellow, or sweet Vidalia)
- Fresh dill
- Sour cream (full-fat or reduced-fat, or Greek yogurt as a substitute)
- Fresh lemon juice or a small amount of mayo (optional, for added flavor)
- Garlic clove
- Freshly cracked black pepper
How to make cucumber salad
We’ll begin by slicing up fresh cucumbers. Whether you have homegrown garden cucumbers or store-bought English cucumbers, the process is simple.
Trim the ends, cut them in half lengthwise, and slice them into half rings. If your cucumbers are garden-fresh, no need to peel them—unless they’re coated in wax. Transfer the cucumbers to a spacious mixing bowl.
Next, add a finely chopped medium onion to the cucumbers. You have the flexibility to choose the onion variety—red, yellow, or even sweet Vidalia.
For a milder onion flavor, consider adding a third cup of chopped green onions or chives. The variety is the spice of life
Fresh dill, one of my favorite herbs, brings a light and vibrant flavor to this salad. Finely chop the dill and add it to the bowl.
Don’t forget, a bench scraper can make the prep work faster and easier. Save a bit of extra chopped dill for a garnish after the dressing is mixed in.
The dressing is a breeze to make. Add sour cream to the bowl; choose full-fat or reduced-fat based on your preference. Alternatively, Greek yogurt can be a substitute. For an extra kick, consider adding fresh lemon juice or a touch of mayo.
Press in a garlic clove, finely minced or grated, and season with salt. Stir until the cucumbers are coated in the creamy dressing. Don’t forget a dash of freshly cracked black pepper.
Cucumber salad FAQ
Can I use store-bought cucumbers for the Creamy Cucumber Salad, or is it better with homegrown ones?
Absolutely! You can use either homegrown cucumbers or store-bought ones, such as English cucumbers. The key is to ensure they are fresh and crisp. No matter the source, the salad will be delicious.
Is there a specific type of onion recommended for the salad, or can I use any variety?
You have the flexibility to choose your preferred onion variety. Whether it’s red, yellow, or sweet Vidalia, the choice is yours. Additionally, you can opt for a milder onion flavor by adding chopped green onions or chives.
Can I prepare the Creamy Cucumber Salad ahead of time, or is it best served immediately?
While the salad is best enjoyed fresh, you can prepare it ahead of time. However, the cucumbers may release some water over time, affecting the texture. If preparing in advance, consider adding the dressing just before serving for optimal freshness.
Are there any suitable alternatives to sour cream in the dressing?
Certainly! You can use full-fat or reduced-fat sour cream based on your preference. Greek yogurt is also an excellent substitute for a lighter version of the dressing. Feel free to experiment with different options to suit your taste.
Can I freeze the Creamy Cucumber Salad for later use?
It’s not recommended to freeze this salad, as cucumbers tend to release water and can become mushy upon thawing. The freshness of the ingredients is a crucial element of its appeal. It’s best enjoyed right after preparation for the optimal creamy and crisp texture.