Crisp, refreshing cucumber salad is a summer-time favorite! Made with a delicious light dressing, this flavorful recipe is Grandma-approved! Serve it at family BBQs, picnics, and church potlucks. It takes only 15 minutes to make this recipe!
PRODUCE FOR CUCUMBER SALAD
- 2 long English cucumbers
- 6–8 radishes
- Fresh dill
- 1 lemon (for lemon zest)
CUCUMBER SALAD DRESSING
- 3/4 cup plain Greek yogurt
- 4 teaspoons lemon juice
- 2 1/2 teaspoons lemon zest
- 1 1/4 teaspoons apple cider vinegar
- 3 teaspoons olive oil
- 3 tablespoons fresh dill
- 3/4 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- Pink Himalayan salt, to taste
- Black pepper, to taste
- Zest two lemons. Juice one with a lemon press. Set them aside.
- Slice the cucumbers and radishes. Transfer them to a salad bowl.
- Prep the cucumber salad dressing: In a small bowl, add yogurt, dill, lemon zest, sugar and spices. Combine the ingredients with a small whisk or spoon.
- Pour the cucumber salad dressing over the cucumbers and radishes. With a spatula, fold in the dressing until all of the veggies are well coated. Sprinkle some extra salt and pepper on top. Garnish with a few strips of lemon zest and 3 sprigs of dill.
- Serve immediately, or cover and refrigerate until serving time.
- CUCUMBER SALAD DRESSING can be made a day in advance! Simple prep and mix the ingredients. Transfer the dressing to your favorite cruet. Store it in the refrigerator where it will slightly thicken up. This extra time will give the flavors some time to meld together. The longer it’s refrigerated, the deeper the flavor profile will be.
- EASY INGREDIENT SUBSTITUTIONS: If you don’t have Greek yogurt on hand, you can also use mayonnaise or sour cream. A quickie option is to just use ranch dressing! Lime juice and lime zest can be substituted for the lemon.
- HOW TO SLICE CUCUMBERS: Cucumber salad tastes best when the veggies are freshly sliced. Use a mandoline slicer or your food processor to slice the cucumbers quickly and with the same thickness.
- SHOULD I LEAVE THE CUCUMBER PEEL ON OR OFF? Although some people who suffer from digestive problems may find the peel hard to digest, if you and your family don’t have this type of health issue – be sure to leave the peel on! It’s full of magnesium and fiber as well as vitamin A, vitamin C, and vitamin K. The bright green peel also makes this beautiful summer salad more vibrant and festive!
- CAN YOU MAKE CUCUMBER SALAD IN ADVANCE? Yes! This tangy salad can be made a few hours in advance and refrigerated, but the longer it sits in the refrigerator, the more of a chance the cucumbers and radishes will become slightly limp; they won’t be as crunchy and crisp. Also, the dressing may become watery as the cucumbers release their juices. The best option is to prep the veggies and the cucumber salad dressing separately, and store them in separate air-tight containers until it’s time to assemble the salad.
- HOW TO KEEP SALAD FRESH: When serving salad outdoors or in a warm environment, place the salad bowl on top of a larger-sized bowl that’s filled with ice. Then press down so the ice comes up around the edges of the salad bowl. I like using an iced-down chafing dish. This will keep the salad dressing from turning sour and help prevent food poisoning.
- Category: Salad
- Method: Mixing Bowl
- Cuisine: American
Keywords: Cucumber Salad, Creamy Cucumber Salad, Summer Salad