Creamy Cucumber Salad

  • Level: Easy
  • Yield: 8 servings
  • Total: 6 hr 10 min
  • Prep: 10 min
  • Inactive: 6 hr


4 hothouse cucumbers, thinly sliced (3 to 4 pounds)

2 small red onions, thinly sliced in half rounds

Kosher salt

4 cups (32 ounces) plain whole-milk yogurt

1 cup (8 ounces) sour cream

2 tablespoons champagne vinegar or white wine vinegar

1/2 cup minced fresh dill

1 1/2 teaspoons freshly ground black pepper


  1. Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
  2. Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
  3. When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
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74 Reviews

Mary Ann a.

I think the amounts listed in this recipe are just wrong.  I used 3 cucumbers and it served about 6.  I used only 2 cups of yogurt and 1/2 sour cream and even with that there was too much dressing.  Make the dressing ahead and use your judgement.  (I also drained everything as shown in the recipe but did not get much liquid.). The cucumbers did stay crunchy which surprised me.  One note”. Be careful with the salt! After all that my guests thought it was delicious!

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