WHAT’S FOR AN EASY SALAD?
Creamy Cucumber Salad
Array/5
COOK TIME
TOTAL TIME
10 min + setting time
SERVINGS
4-6 servings
This simple Creamy Cucumber Salad is one of those simple summer sides that just hits different. It’s cool, crisp, and a little tangy. With garden-fresh cucumbers, sweet onion, and a creamy dill dressing, it’s the kind of veggie side dish that shows up at every Midwest cookout for a reason. It’s quick to throw together, big on flavor, and even better after chilling in the fridge!
If there’s anything that screams midwest summer to me, it’s days spent outside in the garden. Burgers we’re sizzling on the grill, people were snapping green beans on the porch and you can always bet a batch of creamy cucumber salad was being made. I think thats why this summer side is more than just a dish to me. It’s a little bite of my childhood and I know your family will love it too.
My Grandma made this salad all the time when I was growing up, and her kitchen always smelled like onions, which to me was one of the most comforting smells in the world. I know that might sound odd, but that sharp onion scent mixed with garden veggies and creamy dressing just takes me right back. For the longest time, I thought it was some complicated recipe she had perfected over the years. But when I finally asked, I found out it was incredibly simple. No tricks, just a few ingredients and a little time to let the flavors soak in.
Homemade Creamy Dill Dressing
The key to making the best cucumber salad is of course the creamy dressing. This one is made with simple pantry staples like mayo, white vinegar, a touch of sugar, garlic powder, dill, and black pepper. It’s rich without being heavy, and the longer it sits, the more those flavors soak into the veggies and create that classic creamy cucumber salad taste.
This simple cucumber salad is a hit when you have tons of garden fresh cucumbers in the summer and can be served with just about anything! I love pairing it with these simple BBQ Chicken Wraps or even Grandma’s Potato Salad alongside any protein. It can easily be customized with your favorite seasonings or veggies and adds a cool and refreshing bite to any meal.
Ingredients You’ll Need
Cucumbers – Use large but not too large cucumbers, peeled and thinly sliced, for the perfect crisp bite. English cucumbers also work well if you want fewer seeds.
Sweet Onion – Adds a mellow, slightly sweet flavor that balances out the creamy dressing. Slice them thin so they blend right in without overpowering each bite (and yes, your kitchen might smell like onions but in the best way).
Kosher Salt – Used to draw out the excess water from the cucumbers and onions before mixing them with the dressing. This keeps your salad from getting watery and helps the veggies stay nice and crisp.
Mayonnaise – The creamy base that ties everything together. Use a good-quality mayo for the best flavor, or even a light version if that’s more your thing.
White Vinegar – Brings the tangy punch that makes this salad addicting. It cuts through the creaminess just enough to brighten up the whole dish.
Sugar – Just a little sweetness goes a long way to balance out the vinegar.
Dill – Whether you go for fresh or dried, dill adds that herby, classic cucumber salad flavor.
Garlic Powder – Adds a subtle savory garlic flavor without being too bold.
Black Pepper – Gives the salad a little bit of warmth and kick at the end.
How To Make Midwest Cucumber Salad
Prepare the vegetables: Peel and thinly slice the cucumbers and sweet onion. Place them in a large mixing bowl.
Salt the veggies: Sprinkle the kosher salt over the cucumbers and onions. Toss everything together until the salt is evenly distributed. This step helps draw out excess moisture so your salad stays creamy, not watery.
Let them sit: Cover the bowl and let the salted cucumbers and onions rest at room temperature for 15 to 30 minutes. You’ll start to see liquid pooling at the bottom of the bowl. This is exactly what you want.
Make the creamy dill dressing: While the veggies are resting, make the dressing. In a separate medium-sized bowl, add the mayonnaise, white vinegar, sugar, dill, garlic powder, and black pepper. Stir until everything is well combined and smooth.
Drain the vegetables: Once the cucumbers and onions have rested, pour them into a colander or strainer and drain off all the excess liquid. You can give them a gentle press with a paper towel to remove any remaining moisture. Then return them to the original bowl.
Combine everything: Pour the creamy dill dressing over the drained cucumber and onion mixture. Gently stir until all the veggies are evenly coated in the sauce.
Chill and serve: Cover the salad and place it in the refrigerator for at least 2 hours before serving. This chilling time lets all the flavors meld together and really soak into the veggies. Give the salad a quick stir before serving. Enjoy!
Expert Tips
Slice the cucumbers evenly. Using a mandoline slicer or sharp knife helps keep all the slices the same thickness, which means they’ll absorb the dressing more evenly.
Don’t skip the salting. This quick brine not only pulls out excess water, but it also seasons the cucumbers and onions from the inside out, giving your salad way more flavor.
Let the veggies sit uncovered if your kitchen is humid. If your house tends to be extra humid in the summer, leave the bowl uncovered while the cucumbers and onions rest. It helps moisture evaporate a little better.
Press out the extra moisture with a paper towel. After draining the cucumbers and onions, give them a gentle press between paper towels to soak up any leftover liquid before adding the dressing.
Taste the dressing before adding it. Give the dressing a quick taste before combining it with the veggies. The vinegar and sugar can be adjusted slightly if needed, especially if your cucumbers are extra sweet or mild.
Don’t rush the chill time. Letting the salad sit in the fridge for at least two hours (or even overnight) allows all the flavors to blend together well. It’s worth the wait.
Use a glass or stainless steel bowl. Avoid plastic bowls if possible, especially for storing in the fridge. Glass and metal help keep the salad cold longer and don’t hold onto onion smells over time.
Ways To Customize
Add extra veggies: Boost the veggies by mixing in thinly sliced radishes, cherry tomatoes, shredded carrots, or chopped bell peppers. You could even toss in a handful of shredded cabbage for more texture.
Use Greek yogurt instead of mayo: If you’re looking for a lighter version, swap all or half of the mayo for plain Greek yogurt. It still gives you that creamy tang but with a protein boost.
Mix up the seasonings: Swap dill for fresh chives or parsley, add a pinch of smoked paprika, or mix in some celery seed or mustard powder.
Add some heat: A sprinkle of red pepper flakes or a dash of hot sauce can give the salad a little kick without overpowering the classic flavor.
Toss in some bacon: Crispy crumbled bacon adds a smoky, salty crunch that makes this salad even better.
Make it more filling: Add a handful of cooked and cooled pasta (like small shells or rotini) or even some chickpeas for a heartier version.
Add a touch of sweetness: If your cucumbers are a little bitter, a drizzle of honey or a spoonful of sweet relish can help balance everything out.
Storage Instructions
Store any leftover cucumber salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, but it’s best enjoyed within the first 24–48 hours when the cucumbers still have their crunch.
Because the dressing contains mayonnaise, it’s important to keep the salad chilled until you’re ready to serve. If you’re bringing it to a picnic or BBQ, keep it in a cooler with ice packs, or place the serving bowl over a tray of ice to keep it cold. Give it a quick stir before serving to redistribute the dressing and refresh the texture.
FAQ
How thin should I slice the cucumbers for the best texture?
Aim for slices that are about ⅛ inch thick and that are thin enough to soak up the dressing, but not so thin that they get soggy. Using a mandoline gives the most consistent results, but a sharp knife works fine if you’re careful.
Can I make this salad with sour cream instead of mayo?
Yes, sour cream can be used in place of mayo for a tangier, slightly lighter dressing. You can also do a half-and-half mix of sour cream and mayo for a nice balance of creaminess and flavor.
What’s the best type of onion to use if I don’t have sweet onion?
If you don’t have a sweet onion, red onion is a great substitute. Just soak the slices in cold water for 10 minutes to tone down the sharpness before adding to the salad.
How do I keep cucumbers from going mushy in the fridge?
The key is draining them really well before adding the dressing and storing the salad in a shallow container. Deeper bowls can trap moisture at the bottom and cause sogginess over time.
Can I double or triple this recipe?
Yes, this recipe scales easily for larger gatherings. Just use a very large mixing bowl and don’t skip the draining step as it’s even more important when making a bigger batch.
More Summer Salad Recipes
Print
Creamy Cucumber Salad
A little sour, a little sweet in this nostalgic summertime creamy cucumber salad. Easy to make and totally addicting.
Ingredients
2 large cucumbers, peeled and thinly sliced
1 sweet onion, thinly sliced
2 teaspoons kosher salt
Sauce:
1 cup mayo
2 Tablespoons white vinegar
1 Tablespoon sugar
1 teaspoon dry or fresh dill
1 teaspoon garlic powder
1 teaspoon black pepper
Instructions
1. In a large bowl, add the thinly sliced cucumbers and onion. Add the salt and mix all together so the veggies are coated. Cover and set aside for 15-30 minutes.
2. While the cucumbers and onions are set aside, you can make the creamy sauce. In a medium bowl, add the mayo, vinegar, sugar, dill, garlic, and pepper. Mix together until all combined.
3. Uncover and drain the liquid off the cucumbers and onion in a strainer. Return veggies to bowl.
4. Pour the sauce over the cucumbers and onions and then mix to combine and cover all the veggies in the sauce.
5. Cover again and place in the fridge for at least 2 hours and then serve. Enjoy!
Notes
**Make sure to drain the liquid off the cucumbers and onions before adding the creamy sauce
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
2 Responses
-
GW and I love your Cucumber Salad. I made it lots of times last summer and made it for the first time this spring/summer. Probably will be making it on a weekly basis! I always double the recipe! Thank you for this recipe!
-
So happy you like it! One of our favorites too!
-
2 Responses
GW and I love your Cucumber Salad. I made it lots of times last summer and made it for the first time this spring/summer. Probably will be making it on a weekly basis! I always double the recipe! Thank you for this recipe!
So happy you like it! One of our favorites too!