Creamy Cucumber Salad Recipe
A Turkish-inspired, creamy cucumber salad with fresh dill, mint, lemon and yogurt—the perfect side to Mediterranean-style grilled meats and fish.
How to Make the Best Creamy Cucumber Salad
This creamy cucumber salad is a refreshing Turkish-inspired dish that pairs beautifully with grilled meats, fish, or as part of a Mediterranean mezze spread. The combination of cool, crisp cucumbers with a tangy yogurt dressing and fresh herbs makes it an irresistible side dish for warm weather dining.
The secret to the best creamy cucumber salad is salting the cucumbers first to draw out excess moisture. This simple step prevents the salad from becoming watery and allows the creamy dressing to cling perfectly to each slice. The fresh dill and mint add bright, aromatic notes that complement the cool cucumber and tangy yogurt.
Whether you’re hosting a summer barbecue, preparing a light lunch, or looking for a healthy side dish, this Turkish cucumber salad comes together quickly and delivers big on flavor. Make it ahead of time and let the flavors meld in the refrigerator for an even more delicious result.
Creamy Cucumber Salad
A Turkish-inspired, creamy cucumber salad with fresh dill, mint, lemon and yogurt—the perfect side to Mediterranean-style grilled meats and fish.
Ingredients
Salad
Creamy Dressing
Instructions
Prepare the Cucumbers
- Using a mandolin or sharp knife, slice cucumbers into thin uniform disks and place in a strainer over a bowl.
- Toss with the salt and let stand 15-30 minutes (or place in the fridge for a couple of hours) to help them release liquid. Drain or pat dry. If in a hurry, feel free to skip this step.
Assemble the Salad
- Place drained cucumbers in a large bowl. Add chopped dill, chopped mint, and thinly sliced onions. If you are sensitive to onions, soak them in cold salted water for 15 minutes to help remove bitterness.
- In a small bowl, combine the yogurt, sour cream, lemon juice, minced garlic, pepper, honey, and olive oil. Stir until smooth.
- Spoon the dressing over cucumbers and gently stir to combine. Taste for salt and lemon, adding more to taste.
- Refrigerate until ready to serve.
Notes
- For best results, salt and drain the cucumbers to remove excess moisture and prevent a watery salad.
- This salad is best served cold and can be made a few hours ahead of time.
- Adjust the amount of dill and mint to your preference—using up to 1 cup of dill adds even more fresh flavor.
