There are days in summer when I open the fridge hoping for something that feels like a breeze: cool, bright, and utterly uncomplicated. This creamy cucumber salad is one of those dishes — crisp slices of cucumber and slivers of red onion folded into a tangy, silky dressing. It’s the kind of side I make when I want something that refreshes the palate between smoky grilled meat and buttery corn, or when I’m craving a cool bowl that isn’t heavy. The first time I made it, I was surprised how a simple mayo-and-sour-cream base could sing when you let it sit and the flavors soften together.
I grew up watching my mom toss cucumbers with a dollop of something creamy and lemony; this recipe is an iteration I landed on after testing several versions over the years. I keep coming back to the balance here: a base of mayo and sour cream for body, a splash of vinegar for brightness, and Italian seasoning to round it out. Little things I’ve learned in the kitchen — like letting the dressing rest in the fridge, or salting the cucumbers briefly if they’re watery — make a big difference in the final texture and flavor.
Ingredients You’ll Need
- Cucumbers – the star: choose English or Persian cucumbers if you want thin skin and fewer seeds; large slicing cucumbers work fine if you don’t mind scooping the seeds.
- Mayonnaise – gives the dressing body and creaminess; use a good-quality mayo for the best mouthfeel.
- Sour cream – adds tang and a slightly thinner texture than mayo alone; plain Greek yogurt can be used for a fresher tang.
- Italian seasoning – a convenient herb blend that adds oregano, basil, and thyme notes; fresh dill or parsley are great swaps.
- Olive oil – a drizzle rounds out the dressing and adds a silky finish.
- Garlic – minced for a punch of savory aroma; adjust amount if raw garlic is too sharp.
- Red onion – thinly sliced for bite and color; soak in cold water to tame pungency if desired.
- Salt & pepper – essential for balancing flavors; salt also pulls moisture from cucumbers when needed.
- Granulated sugar – a tiny pinch to round acidity and enhance the creaminess (optional).
Step-by-Step Instructions
- Make the dressing: In a medium-sized bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon red or white vinegar, 2 teaspoons Italian seasoning, 1 teaspoon olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 pinch granulated sugar (about 1/8 teaspoon). This mixture will create a creamy and tangy dressing that is the backbone of your salad. When I whisk this together, the dressing looks glossy and slightly loose — it should coat the back of a spoon but still be a little pourable.
- Chill the dressing: For the best flavor, place the dressing in the refrigerator and allow it to chill for at least an hour. This allows the flavors to meld together but can be left up to a day for maximum impact. I usually make the dressing the night before if I’m prepping for a party; it tastes noticeably smoother the next day because the garlic and vinegar settle into the mayo.
- Prepare the vegetables: While the dressing is chilling, thinly slice 3 large cucumbers and 1 medium red onion into 1/8–1/4 inch thick pieces. Ensure even slices for a consistent texture. I find a mandoline helps get uniform slices quickly, but if you don’t have one, a sharp knife and a steady hand work fine. If your cucumbers are particularly watery, lay the slices on paper towels, sprinkle lightly with salt, and let them sit for 15–30 minutes, then pat dry — this prevents a watery salad (see FAQ below).
- Combine and toss: In a large bowl, combine the chilled dressing with the sliced cucumbers and red onion. Toss until the vegetables are well coated with the dressing. The first toss always looks glossier than the finished plate; as it chills, the dressing tightens and clings more to the cucumber. I like to taste at this point — if it tastes flat, a dash more salt usually wakes it up; if it’s too sharp, a tiny extra pinch of sugar smooths it out.
- Rest before serving (optional but recommended): You can serve the salad immediately, but letting it chill for 30 minutes to an hour really lets the flavors marry and softens the onion’s bite. The salad will look and taste best when slightly cold and the dressing has thickened a touch. If you need to serve it right away, toss and taste — it’ll still be bright and crisp.
- Storage and leftovers: Leftovers keep well in an airtight container for 1–2 days in the fridge. The texture will soften over time as the cucumbers continue to release moisture into the dressing, so for the freshest crunch, mix the vegetables and dressing shortly before serving.
Tips for Customizing Your Salad
I’ve adapted this salad a few dozen ways depending on what’s in my fridge. Here are practical, tested variations that actually work in a busy kitchen:
- Dairy-free / Vegan swap – Use vegan mayonnaise and a plant-based sour cream or plain soy/coconut/almond yogurt. Start with the same proportions and taste as some plant yogurts can be tangier or sweeter.
- Yogurt-forward – Replace the sour cream with Greek yogurt for a brighter, tangier dressing and a lighter calorie profile. Greek yogurt also adds protein if you want the salad to feel a little more substantial.
- Herb swaps – Fresh dill is classic with cucumber; add a tablespoon or two of chopped dill in place of or alongside the Italian seasoning. Fresh mint also pairs beautifully if you want a cooler finish.
- Add texture – Toasted seeds (pumpkin or sunflower) or thinly sliced radishes give a crunchy contrast to the soft creaminess.
- Make it a meal – Stir in cooked chickpeas, flaked cooked salmon, grilled shrimp, or diced grilled chicken for a light main. Keep the dressing the same; it pairs well with mild proteins.
- Bolder acid – Swap some of the vinegar for lemon juice if you want a brighter citrus note. Use sparingly — lemon can dominate quickly.
- Onion handling – If your red onion is too sharp, soak the slices in ice water for 10–15 minutes; they’ll crisp up and lose the harsh bite.
Nutritional Benefits of Key Ingredients
Cucumbers are mostly water, so they’re excellent for hydration and very low in calories — which is part of why this salad feels light and refreshing even when the dressing is creamy. They also supply small amounts of vitamins K and C and a pleasant crunch that helps make the bowl feel satisfying.
Sour cream (or Greek yogurt if substituted) adds protein and a probiotic benefit when using live-culture yogurt; it also provides a tang that balances the richness of mayonnaise. Mayonnaise supplies fat, which improves mouthfeel and helps fat-soluble flavors and aromas blossom — that’s why the dressing tastes round and satisfying rather than flat. The little splash of vinegar increases salivation and brightens flavor, helping you enjoy the cucumbers more.
A small amount of garlic and onion brings sulfur-containing compounds that stimulate appetite and create depth. Fresh herbs contribute antioxidants and fresh top notes that make the salad feel lighter and more complex without adding calories.
Serving Suggestions and Pairings
This salad is one of my go-to sides because it partners with so many mains. Here are tested pairings that worked in my kitchen:
- Grilled chicken or pork chops — the creaminess cools down smoky char flavors.
- Grilled fish or pan-seared salmon — the salad lifts the dish and adds a crisp counterpoint.
- Veggie burgers or falafel — great as a cooling side or spooned on as a topping.
- Barbecue ribs or pulled pork — serve it to cut through richness and cleanse the palate.
- Sandwiches and wraps — use as a crunchy side or spoon a little into the sandwich for extra moisture.
It’s ideal for picnics, potlucks, and weeknight dinners. I usually bring this to summer gatherings because it can be made ahead (dress just before serving if you want maximum crunch) and travels well in a cooler for a few hours.
Creative Presentation Ideas
Presentation makes this simple salad feel special. I’ve served it a few different ways depending on the occasion:
- In small glass jars for a picnic or buffet: layer cucumber and onion then spoon dressing on top so guests can shake and eat directly.
- On a wide platter: spread the salad in a thin layer and garnish with sprigs of fresh dill, a few lemon wedges, and a sprinkle of coarse black pepper for contrast.
- As a composed bowl: arrange slices of cucumber and red onion in concentric circles, drizzle with dressing, and finish with chopped herbs and toasted seeds for texture.
- For a colorful display: use a bright ceramic bowl to offset the pale green and white of the salad — colors make salads look more appetizing.
Frequently Asked Questions
- How do I keep the creamy cucumber salad from getting watery?
Salt the sliced cucumbers lightly and let them sit 15–30 minutes to draw out excess water, then pat dry with paper towels before tossing with the dressing. Alternatively, dress the salad just before serving to preserve crunch. - Can I make this salad vegan or dairy-free?
Yes. Substitute vegan mayonnaise and a dairy-free sour cream or plain plant-based yogurt (soy, coconut, or almond) for the mayo and sour cream. Adjust seasonings to taste. - How far in advance can I make this salad?
Make the dressing up to a day ahead and chill. For best texture, mix the cucumbers and onion with the dressing 30 minutes to 1 hour before serving, or toss right before serving. If pre-mixed, the salad is best eaten within 24–48 hours. - Should I peel or seed the cucumbers?
It depends on the cucumber type and your texture preference. English or Persian cucumbers have thin skins and usually don’t need peeling. If skins are thick or waxed, peel them. For very large or seedy cucumbers, you can scoop out the seeds to reduce wateriness. - Can I add other ingredients or proteins to make this a more substantial dish?
Yes—try halved cherry tomatoes, sliced radishes, chopped dill, or fresh herbs for flavor. For protein, add chickpeas, cooked shrimp, or grilled chicken to turn it into a light main.
Conclusion
Simple, refreshing, and forgiving — that’s how I think of this creamy cucumber salad. It’s a recipe I make when I want something that feels like summer on a plate: cool, bright, and easy. Try making the dressing a day ahead so the flavors mellow, and decide whether you want maximum crunch (toss just before serving) or a softer, more melded bowl (let it sit for an hour). If you give it a try, tell me which variation you liked best — did you go herb-forward with dill, or add chickpeas for protein? I make it so often that I’ve started keeping a jar of the dressing in the fridge for quick, last-minute salads. Give it a whirl at your next barbecue or weeknight meal and see how such unfussy ingredients can make a simple but satisfying side.
Recipe source note: The recipe’s full measurements and instructions are included above in the Step-by-Step Instructions and the recipe card; adapt as needed for dietary preferences.
Creamy Cucumber Salad
Ingredients
Method
- In a medium-sized bowl, whisk together mayonnaise, sour cream, red or white vinegar, Italian seasoning, olive oil, minced garlic, salt, pepper, and a pinch of granulated sugar to create the dressing.1/4 cup Sour Cream, 1 tablespoon White Vinegar, 2 teaspoons Italian Seasoning, 1 teaspoon Olive Oil, 2 cloves Garlic, Minced, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1 pinch Granulated Sugar (About 1/8 teaspoon), 3 large Cucumbers
- Refrigerate the dressing for at least an hour to allow flavors to meld.
- Thinly slice the cucumbers and red onion into 1/8-1/4 inch thick pieces.1 medium Red Onion
- In a large bowl, combine the chilled dressing with the sliced cucumbers and red onion. Toss until well coated. Serve immediately or chill longer for a refreshing experience.