Ready to Beat the Heat? Creamy Cucumber Salad – 1 Recipe, 3 Meals/Ways
I love Cucumbers. They are the perfect summer veggie. Right now I have three huge cucumber bushes growing in my garden, that are flowering like crazy but have yet to produce anything that resembled a little green cuke. At any rate, I went and grabbed some from the farmer’s market the other day so I could have my fix. Cucumbers are so refreshing – chill a cucumber, slice it up and it makes a great cool snack for a hot day. That’s why I love this Creamy Cucumber Salad. I don’t have to heat anything up, I use veggies straight out of my garden (okay, except this year since my cucumbers are being weird but the tomatoes are from my garden and so is the onion I used!)
Be sure and continue reading below the recipe for ways to change this up and extend the recipe beyond the normal Creamy Cucumber Salad.
- 4 seedless cucumbers, sliced
- 1 red onion, thinly sliced
- 2 c. Cherry Tomatoes
- 2 Tbs. Kosher salt
- 1 8oz. container of sour cream
- 1 32oz. of plain greek yogurt
- 1½ Tbs. of white wine vinegar
- 2 tsp. fresh ground pepper
- 2 tsp. minced garlic (optional) (sometimes we substitute garlic powder)
- ½ c. minced fresh dill
- 1 tsp. salt (or more) (optional for flavor, as needed)
- Slice the cucumbers and onions and toss them together in a bowl with the kosher salt. Put them in a strainer or colander and put that over a bowl. We cover it in plastic wrap or tinfoil and place the whole thing in the refrigerator for several hours (at least 3 but usually overnight) and allow the liquid to drain out of the onions and cucumbers.
- In the morning, throw out the collected liquid, rinse the remaining salt off the cucumbers and onions and pat dry to remove as much liquid as you can.
- If your yogurt is very liquidy you will want to do the same process with that using a yogurt strainer for several hours to remove as much liquid as you can. We use a greek yogurt which tends to be less liquidy than regular yogurt, so I don’t usually do that step.
- In a large bowl, mix the sour cream and yogurt together. Mix in the white wine vinegar, the fresh dill, the garlic, the pepper and the salt (if needed).
- Mix it all up well.
- Add in the cucumbers and onions and the cherry tomatoes (whole).
- Toss to coat them well. Refrigerate the bowl for about 2-4 hours to give the flavors time to blend. Serve chilled.
Wondering how to do more with this recipe?
I want you to think outside the box for a moment. Eating this Creamy Cucumber Salad the way I have described is only one way this delicious recipe can be enjoyed. And we do love it this way, don’t you dare get me wrong. But, I also love to change up a recipe and/or stretch it beyond it’s simple roots. So how do I do this with this recipe?
A second way to enjoy it, is to layer the Creamy Cucumber Salad on slices of bread, topped with another piece of bread and then slice into triangles and serve as little Cucumber Tea Sandwiches (we usually slice the cherry tomatoes in half for this or even in thirds if it’s a larger tomato, or leave them out of the mix and slice up a whole fresh tomato to add to the sandwiches). Delicious for an afternoon lunch, or even just a snack.
If you can stand a little heat, there’s a third way to enjoy this. Boil some pasta noodles on the stovetop, we usually use the tri color spiral pasta but you can honestly use whatever you have (spinach noodles are great in this). Drain the pasta and rinse with cold water chilling the noodles. Add the Creamy Cucumber Salad and stir together. Chill for about a half hour or so. Serve for dinner, as a side dish or even with the tea sandwiches.
And just for good measure, I’m throwing in a fourth way. This Creamy Cucumber Salad is a good… salad also. Toss it with some lettuce or spinach leaves and you have an already made up dressing for your salad and you’ve added some extra veggies. Yum!
Do you do anything interesting with your Creamy Cucumber Salad or just enjoy it as is?