Introduction
Creamy Cucumber Salad with Vegetables is a refreshing, tangy, and creamy dish perfect for warm weather or as a light side to heavier meals. With its crisp textures and vibrant flavors, it’s a staple in many households and picnic baskets around the world.
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Origin and Cultural Significance
Cucumber salads have deep roots in various cultures—from the German Gurkensalat with sour cream and dill, to the Greek Tzatziki-style salads. The creamy version of cucumber salad is especially popular in Eastern Europe and parts of North America, where it often accompanies grilled meats or is served during summertime feasts. It signifies simplicity, garden-fresh ingredients, and the importance of seasonal eating.
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Ingredients Quantity (Serves 4–6)
2 large cucumbers (thinly sliced)
1 medium red bell pepper (thinly sliced or chopped)
1 cup cherry tomatoes (halved)
½ small red onion (thinly sliced)
1 cup Greek yogurt or sour cream
2 tablespoons mayonnaise (optional, for added richness)
1 tablespoon lemon juice or white vinegar
1 teaspoon sugar or honey
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh dill or parsley (chopped)
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Optional Additions
Sliced radishes for extra crunch
Shredded carrots for sweetness
Feta cheese or crumbled goat cheese
Chopped chives or green onions
Garlic powder or minced garlic
A splash of olive oil for richness
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Tips for Success
Salt and drain cucumbers: To avoid a watery salad, sprinkle sliced cucumbers with salt and let them sit for 15 minutes, then pat dry.
Use full-fat yogurt for a creamier texture.
Chill before serving: Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld.
Use fresh herbs: They elevate the overall freshness of the dish.
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Instructions
1. Slice the cucumbers and red onions thinly. Salt the cucumber slices and let them sit for 10–15 minutes, then pat dry.
2. In a large mixing bowl, combine Greek yogurt, mayonnaise (if using), lemon juice or vinegar, sugar or honey, salt, and pepper. Stir until smooth.
3. Add the cucumbers, cherry tomatoes, red bell pepper, and red onions into the dressing. Toss gently to coat.
4. Stir in the fresh dill or parsley.
5. Cover and refrigerate for 30 minutes before serving.
6. Serve chilled, optionally garnished with extra herbs or crumbled cheese.
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Description
This salad is creamy yet light, with the tang of yogurt and vinegar balanced by a touch of sweetness. The crunch from fresh vegetables like cucumber, pepper, and onion makes it texturally satisfying. It’s a perfect marriage of garden produce and creamy indulgence.
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Nutritional Information (Per Serving, Approximate)
Calories: 100–140
Protein: 4–6g
Fat: 6–9g
Carbohydrates: 8–10g
Fiber: 2g
Sugar: 4–6g
Sodium: 180–250mg
(Varies based on use of mayonnaise and type of yogurt.)
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Conclusion
Creamy Cucumber Salad with Vegetables is a delightful and versatile dish. Whether served as a side at a barbecue, a light lunch, or a refreshing addition to your dinner table, it captures the essence of fresh eating.
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Recommendation
Pair this salad with grilled chicken, roasted potatoes, or baked fish. It also complements spicy dishes with its cooling creaminess. For vegetarians, enjoy it with crusty bread or over a bed of grains like quinoa or bulgur.
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Embracing Healthful Indulgence
This salad proves that indulgence doesn’t have to mean excess. With Greek yogurt as a base, you get probiotics, protein, and richness without the guilt. It’s a prime example of how healthy eating can still be full of flavor, comfort, and joy.