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Creamy Cucumber Crack Salad

A delightful, cool salad featuring fresh cucumbers and a creamy dressing, perfect for summer gatherings and picnics.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumbers, diced Try using both English and Persian cucumbers for variety.
  • 1 cup cherry tomatoes, halved The sweetness adds a lovely contrast.
  • ½ cup red onion, finely chopped For a zesty kick.
  • 1 cup Greek yogurt Or mayonnaise for a richer flavor.
  • 1 tablespoon apple cider vinegar To balance the creaminess.
  • 1 tablespoon fresh dill, chopped Or 1 teaspoon dried dill for convenience.
  • to taste Salt and pepper
  • Optional: Crumbled feta cheese or a sprinkle of sesame seeds For a nutty touch.

Method
 

Preparation Steps
  1. Start by rinsing the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes.
  2. Finely chop the red onion, taking care to cut it small enough so it blends well with the other ingredients without overpowering them.
  3. In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, fresh dill, salt, and pepper until smooth.
  4. In a large bowl, mix the cucumbers, cherry tomatoes, and red onion. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  5. Sample the salad and adjust the seasoning with more salt or pepper if necessary.
  6. For the best flavors, let the salad chill in the fridge for at least 30 minutes before serving.

Notes

This salad is perfect for making ahead, allowing the flavors to meld together in the fridge. Store any leftovers in an airtight container in the refrigerator for up to three days. The creamy dressing might loosen slightly but can easily be stirred back together. Avoid freezing this salad as the cucumbers may become mushy when thawed.