Garden Fresh Cucumber Salad

This refreshing cucumber salad combines crisp textures and tangy flavors that transport you back to grandma's kitchen garden. The cool crunch of fresh cucumbers paired with the subtle bite of onions and a creamy, tangy dressing creates a dish that's both nostalgic and timelessly delicious.

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Course: Salad, Side Dish

Cuisine: American, Traditional

Keyword: Cucumber Salad, Old Fashioned Cucumber Salad, Garden Fresh, Summer Salad, Creamy Cucumber Salad

Prep Time: 15

Cook Time: 0

Chilling Time: 30

Total Time: 45

Servings: servings

Calories: 85kcal

Equipment

Mandoline (optional)
Colander
Mixing Bowl

Ingredients

For the Salad

4 cucumbers medium, preferably garden-fresh (English or Persian varieties work beautifully)
1 red onion small, thinly sliced
1 tablespoon fresh dill chopped (or 1 teaspoon dried)
1 teaspoon salt kosher or sea salt preferred

For the Dressing

1/2 cup sour cream substitute Greek yogurt for a lighter option
2 tablespoons white vinegar apple cider vinegar offers a lovely alternative
1 tablespoon granulated sugar honey can be used as a natural sweetener
1/4 teaspoon freshly ground black pepper
1 garlic clove small, finely minced (optional)

Instructions

Wash the cucumbers thoroughly. Peel them in alternating strips, creating a striped pattern. Slice the cucumbers thinly (about ⅛-inch thick).
Place the cucumber slices in a colander set over a bowl. Sprinkle with the salt, toss gently to coat, and let sit for 30 minutes. After 30 minutes, gently press the cucumbers with paper towels to remove additional moisture.
While the cucumbers are draining, slice your red onion as thinly as possible. For a milder flavor, soak the slices in ice water for 10 minutes, then drain well.
In a medium bowl, whisk together the sour cream, vinegar, sugar, pepper, and garlic (if using) until smooth and well combined. Taste and adjust seasonings.
In a large serving bowl, combine the drained cucumbers, onion slices, and fresh dill. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes, though 2 hours will yield the most flavorful results.

Notes

This salad will keep well in an airtight container in the refrigerator for up to 3 days, though it's at its peak freshness within the first 24 hours.

For a healthier version, substitute Greek yogurt for sour cream to reduce fat content while increasing protein content.

Feel free to add halved cherry tomatoes for color, or thinly sliced radishes for extra peppery crunch.

For the best texture, store your cucumber salad in a shallow container rather than a deep bowl.

Nutrition

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