Creamy Cucumber Salad

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This Creamy Cucumber Salad 🥒 is absolutely one of my favorites. It’s a dish that I have on rotation all year long because it comes together so quickly and uses only five (yes, five!) ingredients that you probably already have on hand. This salad pairs beautifully with any 🥩 grilled meat, chicken or fish main dish.

Why You’ll Love Creamy Cucumber Salad

If you love Greek Tzatziki or the Polish “ Mizeria “ salad, you will love this. I had this salad at the black sea in Bulgaria and it’s the most 💦 refreshing salad in the world. It comes together so quickly, using simple ingredients but the results are delicious and satisfying. The cucumber is crisp and bright, and the tangy yogurt dressing is so refreshing and cooling, making this salad a perfect option for a ☀️ summer barbecue.

How to Prepare Creamy Cucumber Salad

💦 First, wash and dry the cucumber.

🔪 Next, use a vegetable peeler to peel the cucumber and then use a sharp knife to slice it into circles (not too thin, you want some crunch).

🥣 Now, add the yogurt, salt, olive oil and dill to a bowl with the sliced cucumber and then toss it all together.

🥒 Enjoy!

Nonna’s Tip

You could definitely toss in some additional vegetables in this Creamy Cucumber Salad. Cherry tomatoes, green onions, thinly sliced red onion or sliced bell peppers would be nice and colourful, too!

Creamy Cucumber Salad

Variations and Substitutions for Creamy Cucumber Salad

  1. Instead of dill in this salad, you could substitute for any fresh 🌿 herb, such as parsley or basil.
  2. You could definitely toss in some additional vegetables in this Creamy Cucumber Salad. 🍅 Cherry tomatoes, green onions, thinly sliced red onion or sliced 🫑 bell peppers would be nice and colourful, too!
  3. Make this dairy-free by using your favourite non-dairy yogurt or sour cream.
  4. Balkan yogurt is my choice here, but you can certainly use plain Greek yogurt instead.
  5. Play with the salad dressing by adding in some acidity such as white wine vinegar of a squeeze of lemon juice.

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Common Questions

How can i make this Creamy cucumber salad dairy-free?

You can easily make this salad dairy-free by using your favourite plain non-dairy yogurt even or sour cream.

What other herbs can i add to this salad?

Dill is most traditional, but you could certainly use parsley, basil or mint instead.

Can i add vegetables to the salad?

This Creamy Cucumber Salad is really versatile so you can definitely add in some additional veggies. Cherry tomatoes, green onions, thinly sliced red onion, sliced bell peppers or chives would be nice and colourful, too!

Creamy Cucumber Salad

Creamy Cucumber Salad

It comes together so quickly, using simple ingredients but the results are delicious and satisfying. The cucumber is crisp and bright, and the tangy yogurt dressing is so refreshing and cooling, making this salad a perfect option for a summer barbecue.
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Course: Salad, Side Dish
Cuisine: Bulgarian
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 1 English cucumber, peeled
  • ¼ teaspoon salt , more or less to taste
  • cup plain yogurt , I love Balkan-Style, but any will work
  • 1 tablespoon olive oil
  • 1 tablespoon dill, chopped, more or less to taste

Instructions 

  • Peel and slice the cucumber into circles.
  • Add the rest of your ingredients to a bowl with the sliced cucumber and give it a stir.
  • Enjoy and don’t forget to share this with your loved ones.

Video

Nutrition

Calories: 109kcal, Carbohydrates: 7g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 313mg, Potassium: 285mg, Fiber: 1g, Sugar: 4g, Vitamin A: 213IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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