The Great British Garden Crunch Creamy Dill Cucumber Salad
The Secret to the Best Non-Watery Cucumber Salad
Tell me honestly, is there anything worse than serving a gorgeous salad only for it to weep all over the plate? It’s a right tragedy, isn’t it? You end up with watery cucumbers floating in a thin, milky puddle.
Ugh.
I spent years messing up simple sides before finally learning the pro secret. Now, I can confidently share the ultimate, crispy Cucumber Salad recipe with you.
This is the Creamy dill cucumber salad recipe you’ll be making all summer long.
Origin and the Game Changing Step
This specific version is my take on a true classic English cucumber side dish . It’s also got that wonderful, comforting vibe you find in a lot of traditional recipes, like the proper German style creamy cucumber salad .
It’s quick, easy, and only needs about 15 minutes of hands-on prep time.
But listen up, here’s the game changer: We use a technique called salting. This is how we get the best non-watery cucumber salad every single time.
Learning exactly how to salt cucumbers for salad is the only "fiddly bit," but it’s so worth the 30-minute drain time.
You need that passive time to draw out the excess moisture.
Flavour and Pairing Perfection
Our dressing is bright, punchy, and super flavourful. We use fresh dill and a gorgeous vinegar and dill dressing recipe that relies on yogurt instead of heavy mayonnaise.
This makes it a wonderfully light tangy yogurt cucumber salad , especially when you add the thinly sliced red onion.
The result is a light, refreshing chilled cucumber salad that truly sings on a hot day. The whole recipe makes 6 generous side servings.
That’s ideal for all your summer BBQ side salad ideas or just a simple Sunday roast.
Why You Need This Side Dish
Beyond the flavour, this recipe is brilliantly light. Cucumbers are packed with water and nutrients, which is a massive hydration bonus when the sun decides to turn up the heat.
Plus, we keep the richness down by focusing on a lighter cucumber onion salad with sour cream or yogurt base.
Honestly, this recipe is a winner because it’s so versatile. It goes brilliantly next to grilled steak, a veggie burger, or even fish and chips providing that cool, sharp contrast you crave.
Forget watery disappointment. Let’s make something truly crunchy. You’re going to love it!
Getting the Kit and Kaboodle Ready
Right then, before we get to the fun part eating this awesome Cucumber Salad we need to talk shop. If you want the Best non-watery cucumber salad , the ingredients and preparation are everything.
Seriously. I’ve made too many thin, sad versions in the past because I rushed the prep. Don't be me, circa 2018!
The Essential Crunch Crew
For the base of this refreshing chilled cucumber salad , quality is key. We are using English Cucumbers. Grab two large ones (about 700g ).
Don't bother peeling them. The skin keeps them firm after salting. You'll also need half a small Red Onion, sliced paper thin.
Uniformity here is your friend!
The MVP is salt. You need 1 teaspoon of Kosher Salt. This is how we learn how to salt cucumbers for salad .
The salt pulls out the water. It’s science, folks, and it saves your dressing from disaster.
Dressing Up the Dill
Now for the creamy goodness. This is the heart of the creamy dill cucumber salad recipe . You want 1/2 cup (120ml) of full fat Greek Yogurt.
Honestly, full fat makes the texture divine. Don't skimp here! This also works perfectly if you prefer a cucumber onion salad with sour cream instead.
We need tang! White Wine Vinegar ( 2 tablespoons ) is perfect. It gives that lovely sharpness required for a tangy yogurt cucumber salad .
Add 1 teaspoon of sugar to balance it all out.
Flavour and Seasoning Notes
Dill is non-negotiable. This is a classic English cucumber side dish , and dill is the star. Use a generous 1/4 cup of fresh, finely chopped dill.
Dried dill is rubbish here; please don't use it!
For that classic punch, you need the perfect vinegar and dill dressing recipe . My secret flavour enhancer? A tiny squeeze of fresh lemon juice.
It brightens the whole thing up. If you're missing white wine vinegar, cider vinegar is a great swap. The goal is that perfect German style creamy cucumber salad acidity.
Tools of the Trade
Good news: the equipment list is short. You need a large mixing bowl and a colander. Crucially, you need kitchen towels.
And I mean proper, absorbent ones! I once tried using paper towels that disintegrated, leaving me with salty cucumber mush.
Learn from my fail! You need to squeeze those cucumbers bone dry after they drain.
If you want those perfectly uniform, deli style slices (which makes this the ultimate Summer BBQ side salad idea ), a mandoline slicer is brilliant. Just be super careful; those things are sharp!
Making it Happen: The Dehydration Mission
Right then, let's get down to the serious business of making this salad truly legendary. Honestly, when I first started making a cucumber salad , I ended up with a watery nightmare every single time.
It was a disaster, like trying to mix oil and water, but much sadder. But trust me, we are going to nail the secret to the best non-watery cucumber salad right now.
The prep here is 90% of the battle, especially when you are making a creamy dill cucumber salad recipe .
Essential Prep: Say Goodbye to Water
We call this step the Dehydration Mission. It’s what separates the good Cucumber Salad from the genuinely glorious one.
- Slice it Fine: Get those cucumbers and the half red onion sliced as thin as you possibly can. Use a mandoline if you have one, but be careful! Uniformity is key for that perfect classic English cucumber side dish crunch.
- The Salt Secret: Place all your thinly sliced vegetables into a colander. This is where we learn how to salt cucumbers for salad . Toss them thoroughly with 1 teaspoon of Kosher salt .
- Passive Power: Place that colander over a bowl to catch the liquid. Now, you must wait. Let the cucumbers sit and weep for exactly 30 minutes . Go put the kettle on or watch the telly just don't rush it.
step-by-step for the Ultimate Crunch
This process guarantees a vibrant, tangy yogurt cucumber salad every single time.
- Rinse Vigorously: After the 30 minutes are up, rinse the cucumbers thoroughly under cold running water. This washes away the salt, stopping the salad from being overwhelmingly salty.
- The Squeeze Test: Now for the most important step! Lay the rinsed cucumbers and onions onto several layers of clean kitchen towels. Press down hard. Squeeze out all the residual water you can. I mean it be brutal! If you skip this, your cucumber onion salad with sour cream will be weak.
- Mix the Vinaigrette: In a separate bowl, whisk together the Greek yogurt, white wine vinegar, and the fresh dill. This vinegar and dill dressing recipe should be thick.
- Combine and Conquer: Gently fold your super dry vegetables into the dressing bowl. Ensure every slice is coated in that creamy goodness.
- Chill Out: Cover the salad and stick it in the fridge for at least 30 minutes . This chilling time allows the flavours to marry and ensures you get a beautifully refreshing chilled cucumber salad .
Pro Tips for Spot-On Salad
I learned these tricks the hard way. Trust me, they make all the difference, whether you're making a German style creamy cucumber salad or this British classic.
Don't Dress Early: Never, ever mix the dressing and the cucumbers if you plan on making this more than a few hours ahead.
The moment those cucumbers hit the cream, the clock starts ticking. For summer BBQ side salad ideas , keep them separate and combine just before serving.
Fresh Dill is Non-Negotiable: Honestly, dried dill tastes like dusty cardboard next to the punchy, bright flavour of fresh dill. It’s the star here, so don't skimp!
Taste and Tweak: Before serving, always taste. Sometimes the sour cream or yogurt needs a touch more sugar to balance the vinegar.
A quick stir and adjustment means the difference between "good" and "Oh my gosh!"
Your Cucumber Salad Success Toolkit
Honestly, mastering this Cucumber Salad means knowing the secrets. We all know the pain of a gorgeous, creamy dressing turning into soup by the time the chips are ready.
That’s why we salted those cukes! Did you know cucumbers are 96% water? It’s crazy! Getting the best non-watery cucumber salad truly hinges on mastering how to salt cucumbers for salad .
Plate Up Perfection: Serving Suggestions
This is the ultimate classic English cucumber side dish , right? For plating, keep it simple. Pile it high in a shallow, wide bowl.
Sprinkle a tiny bit of paprika or extra fresh dill on top for visual contrast. It just looks fancy, you know?
This salad is absolutely brilliant for your summer BBQ side salad ideas . Seriously, sausages, grilled halloumi, chicken it handles it all with ease.
I love serving it with hot, crispy fish straight from the fryer. That sharp, cool crunch contrasts the richness perfectly.
Pair it with a proper G&T or a crisp dry white wine. That sharp fizz or acidity cuts through the creamy dressing perfectly, making it even more refreshing chilled cucumber salad .
Keepin' It Cool: Storage and Reheating
Right, storage. This salad is best eaten fresh ideally within 4 hours of making it. The texture is just heavenly then.
If you must store it, put it in an airtight tub and keep it in the fridge for maybe 1-2 days max.
A real chat: you might lose some crispness the next day. Don't panic if a bit more liquid forms overnight.
That’s normal. Just gently stir it back in. Never, ever try to freeze this. That would be a complete crime against non-human vertebrae it would turn mushy! When you want that glorious crunch again, give it a quick stir and serve it icy cold.
Mix It Up: Variations and Adaptations
I absolutely adore the traditional creamy dill cucumber salad recipe , but sometimes we fancy a switch-up.
If you need a dairy-free option, swap the Greek yogurt for an unsweetened cashew cream or high-quality vegan mayo. It works a treat.
You can also make a brilliant cucumber onion salad with sour cream by replacing half the yogurt with proper full fat sour cream for a richer texture.
Or, for an authentic continental taste, try the German style creamy cucumber salad approach. Skip the yogurt entirely. Instead, increase the vinegar and sugar slightly to make a stronger, sharper vinegar and dill dressing recipe .
This gives you a tangy, sweet and-sour pickle vibe.
The Quick Health Check
This salad is actually pretty decent for you! Since we used Greek yogurt, you’re getting good protein and calcium. Remember that stat about water? Cucumbers are super hydrating.
This tangy yogurt cucumber salad is light, fresh, and makes you feel good about having seconds at the picnic table.
It's truly a guilt free pleasure.
So there you have it, mate. Go forth and enjoy the perfect, non-watery crunch. This is more than just a side dish; it’s a proper taste of British summer!
Frequently Asked Questions
My Cucumber Salad always turns into a watery mess, even when I follow the recipe. What am I doing wrong?
Ah, the classic soggy salad dilemma! The key culprit is residual moisture, which the salt draw out step addresses. Make sure you are really brutal when squeezing the cucumbers dry after rinsing them use sturdy kitchen roll or a clean tea towel and press hard, like wringing out a sponge, before adding the dressing.
If you skip this crucial step, the dressing will instantly split and turn into a thin, milky puddle, even with the best Greek yogurt.
Can I make this creamy Cucumber Salad ahead of time if I’m hosting a Sunday roast or a summer BBQ?
You can certainly prep components in advance, but it’s best to avoid tossing the salad until just before serving. Prepare the dressing separately and store it in an airtight container in the fridge for up to two days.
Salt, rinse, and dry the cucumbers the morning of the event, and then combine the dressing and the cucumbers no more than an hour before your guests arrive to maintain that lovely, refreshing crunch.
I’m not a huge fan of dill. What other herbs work well in this recipe, or can I swap the yogurt for something else?
Absolutely! If dill isn't your cup of tea, try swapping it for fresh mint and chives this creates a lighter, almost Mediterranean flavour profile that is brilliant with grilled lamb. For the dressing, full fat sour cream or thick crème fraîche are excellent, direct substitutions for Greek yogurt.
If you prefer a richer taste, some cooks even use Kewpie mayonnaise mixed with a little vinegar, which makes it particularly decadent.
How long does the leftover salad last in the fridge, and can I freeze it?
Due to the dairy base and the high water content of the cucumbers, this salad doesn't keep for ages; treat it like fresh coleslaw. It will remain enjoyable for about 2 3 days in the fridge, though the cucumbers will gradually soften and weep more moisture over time.
Freezing this salad is a definite no-go the cucumbers would turn to mush, and the creamy dressing would separate and become grainy, which is certainly not what you want!
I want a stronger, tangier flavour, like a German style Essig Gurken. How should I adapt the dressing?
That German style, which cuts through rich foods brilliantly, is easy to achieve. Simply omit the Greek yogurt entirely and increase the white wine vinegar to 1/4 cup for a much sharper bite.
You’ll also want to slightly increase the sugar (or swap it for honey) to balance the acidity, creating a punchier, non-creamy sweet and-sour pickle like dressing. This variation pairs particularly well with bangers and mash or hearty schnitzel.
The Great British Garden Crunch Creamy Dill Cucu
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 80 kcal |
|---|---|
| Protein | 3.5 g |
| Fat | 4.5 g |
| Carbs | 5 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 110 mg |
