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Creamy Cucumber Salad Dish

Creamy Cucumber

This Eastern European style cucumber salad is very refreshing and a great accompaniment to grilled fish and meat or as part of a composed salad plate. It is easy to make and very tasty

Prep Time: 30 Min. Cooking Time: None Recipe Yield: 4 cups (960 mL)


Seedless Cucumber

Salad Ingredients:


  1. 3 cups (720 mL) Ontario Greenhouse Seedless Cucumbers, cut in chunks or half slices (not necessary to peel or seed)
  2. ½ cup (120 mL) thinly sliced red onions
  3. ¼ cup (60 mL) plain full-fat Greek yogurt or full-fat sour cream
  4. 2 tbsp (30 mL) fresh chopped dill
  5. 4 tsp (20 mL) cider or white wine vinegar
  6. 2 tsp (10 mL) granulated sugar
  7. ½ tsp (3 mL) garlic powder
  8. 1 tsp (5 mL) salt
  9. ¼ tsp (1 mL) black pepper




  1. 1 tbsp (15 mL) fresh chopped dill


  • Soak onion in cold water for 15 minutes to remove the strong raw flavour. Drain well and pat dry.
  • In a bowl, whisk together yogurt or sour cream, dill, vinegar, sugar, salt, garlic powder and black pepper. Add cucumber and onion. Toss to coat.
  • Garnish with chopped dill.


Chef's Tip:

Best served immediately after dressing is added. Can refrigerate for up to 2 days. If you prefer creamier salad, add more yogurt or sour cream and adjust seasonings to taste.