Cucumber Salad Recipe

Prep cucumbers

Wash cucumbers thoroughly. If using English cucumbers with thin skins you may leave the skin on; for thicker-skinned cucumbers peel in alternating strips if desired. Slice the cucumbers very thinly (about 1/8 inch / 3 mm) using a sharp knife or mandoline and place in a large mixing bowl.

Prepare onion

Peel and slice the red onion very thinly (about 1/8 inch). Add the sliced onion to the bowl with the cucumbers.

Toss with salt (optional quick soften)

Sprinkle 1 teaspoon of the kosher salt over the cucumber and onion, toss to combine, and let sit 10 minutes. This draws out excess water and softens the vegetables. After 10 minutes, drain any liquid and gently pat the vegetables lightly with paper towels if very wet.

Add chopped fresh dill to the cucumber and onion mixture and toss to distribute evenly.

Make dressing

In a separate small bowl, whisk together the Greek yogurt, sour cream, white wine vinegar, olive oil, honey (or sugar), minced garlic, remaining 2 teaspoons kosher salt, and 1/2 teaspoon black pepper until smooth and slightly loose. Taste and adjust seasoning: add up to 1/2 teaspoon more sugar if too tart, or a little more vinegar if you prefer tang.

If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water until you reach desired consistency.

Pour the dressing over the prepared cucumbers, onions, and dill.

Gently toss until all cucumber slices are evenly coated with dressing.

Cover the bowl and refrigerate at least 15 minutes to allow flavors to meld (up to 2 hours). Taste before serving and adjust salt and pepper if needed.

Before serving, give the salad a final gentle toss. If using, sprinkle lemon zest and a pinch of crushed red pepper flakes over the top for brightness and mild heat.

Serve chilled or at cool room temperature as a side order. Leftovers keep well covered in the refrigerator for 2–3 days; stir before serving and drain any excess liquid if necessary.