Ina Garten’s Creamy Cucumber Salad is the perfect side dish for any occasion. Refreshing, light, and full of flavor, this salad combines crisp cucumbers and red onions with a velvety yogurt and sour cream dressing, seasoned with fresh dill and a hint of vinegar. Whether you're hosting a summer BBQ, preparing a simple family meal, or looking for a healthy and delicious side, this salad is sure to be a crowd-pleaser. It’s creamy without being heavy, and the combination of tangy yogurt and sour cream makes it both indulgent and refreshing.
Why Everyone Will Love This Recipe
This Creamy Cucumber Salad is a great balance of textures and flavors. The cucumbers stay crisp and refreshing, while the dressing adds a rich creaminess that’s complemented by the tangy vinegar and fresh dill. The red onions give the salad a slight bite, and the addition of sour cream makes the dressing smooth and decadent. It’s an easy-to-make dish that’s perfect for warm weather and pairs beautifully with grilled meats, fish, or a light pasta dish. Plus, it’s easy to make ahead, allowing the flavors to blend and develop for even better results.
What Is Ina Garten’s Creamy Cucumber Salad?
Ina Garten’s Creamy Cucumber Salad is a classic, refreshing salad that features thinly sliced cucumbers, red onions, and a creamy dressing made with yogurt, sour cream, and dill. The cucumbers are drained of excess water to ensure the salad remains crisp and not watery. The tangy dressing and crunchy vegetables create a perfect balance of flavors that’s both light and satisfying. It’s a great side dish for summer gatherings, barbecues, or any meal that needs a cool, creamy complement.
Cooking Tips
- Drain the cucumbers: Make sure to let the cucumbers and onions sit and drain for a few hours to remove excess water. This ensures the salad remains crisp and doesn’t become soggy.
- Chill before serving: Letting the salad rest in the refrigerator for a few hours before serving allows the flavors to meld together, making it even more delicious.
- Adjust the seasonings: Taste the salad and adjust the seasoning before serving. You can add more dill, salt, or pepper based on your preferences.
- Use fresh dill: Fresh dill is key for this recipe. It provides a fragrant, herby note that pairs perfectly with the cucumbers and yogurt.
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will work well in this recipe and will add an even thicker, creamier texture. Just make sure to use plain, unsweetened Greek yogurt for the best flavor.
Can I make this salad ahead of time?
Yes, this salad can be made ahead. In fact, it’s best when refrigerated for a few hours, or even overnight, to allow the flavors to meld. Just be sure to give it a good stir before serving.
Can I use a different herb instead of dill?
If you’re not a fan of dill, you can substitute it with fresh parsley, mint, or tarragon. Each will give the salad a slightly different flavor profile, but all will work well with the creamy dressing.
Can I add other vegetables to the salad?
You can add other vegetables like cherry tomatoes, radishes, or even bell peppers to add color and crunch to the salad. Just be sure not to overcrowd the cucumbers so that the salad retains its fresh, light texture.
How do I store leftovers?
Store any leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2 days. The salad may lose some of its crispness over time, but the flavors will continue to develop.
How to Store
Store the creamy cucumber salad in an airtight container in the refrigerator for up to 2 days. The salad is best served cold, so be sure to chill it for at least a few hours before serving.
How to Freeze
This salad is not ideal for freezing, as the cucumbers and dressing may change in texture after freezing and thawing. It’s best enjoyed fresh or refrigerated for up to 2 days.
Ingredients
- 4 to 5 hothouse cucumbers, thinly sliced (about 4 pounds)
- 2 small red onions, thinly sliced in half rounds
- Kosher salt, to taste
- 4 cups plain yogurt
- 1 cup sour cream
- 2 tablespoons champagne vinegar or white wine vinegar
- ½ cup minced fresh dill
- 1 ½ teaspoons fresh ground black pepper
Step-by-Step Instructions
- Prepare the cucumbers and onions: In a large bowl, mix the cucumbers, red onions, and 1½ tablespoons of salt. Pour the mixture into a colander and place the colander over a bowl to collect the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to drain the excess moisture. Discard the liquid.
- Prepare the yogurt: Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to remove excess liquid.
- Combine the ingredients: Once the cucumbers and yogurt are ready, gently roll the cucumbers in paper towels to press out any remaining liquid. In a large mixing bowl, combine the cucumbers and yogurt with the sour cream, champagne vinegar, fresh dill, 2 teaspoons salt, and black pepper. Toss well to coat the cucumbers evenly in the creamy dressing.
- Chill and serve: Refrigerate the salad for a few hours to allow the flavors to blend. Before serving, taste and adjust the seasoning with additional salt and pepper if needed. Serve chilled, garnished with additional fresh dill if desired.
;Resize,width=767;)
