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Creamy Cucumber Salad

Cucumber Salad Recipe with Creamy Dill Dressing

White wine vinegar, dill, and Greek yogurt sauce balanced by fresh English cucumbers, red onions and peppers.
Course Appetizer, Salad
Cuisine American
Keyword cucumber salad, cucumber salad recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 20kcal
Cost $10.00


  • 1 whole English cucumber
  • ½ red onion
  • ½ red pepper, seeded
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper


  • ¼ cup 5% Greek yogurt You can use 2% as well
  • 2 cloves garlic, grated
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon chopped dill
  • ½ tablespoon local honey
  • ½ tablespoon white wine vinegar
  • ¼ teaspoon red chili pepper flakes


  • Prepare the dressing by adding the yogurt, garlic, lemon, dill, honey, vinegar and red chili pepper flakes in a medium size bowl. Whisk to incorporate.
  • Slice one end off the cucumber and using a mandolin on the second thinnest setting, slice. You want to start the slicing on the end that was cut off. Take care when getting toward the end and use the guard if the mandolin comes with one.
  • Using the mandolin, carefully slice the onion and pepper on the thinnest setting. Place the cucumber, onion, and peppers in the bowl with the dressing and stir.
  • Add salt and pepper to taste.


English cucumbers are the idea cucumber to use because they are seedless and dense. 


Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 392mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 0.1mg