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Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup bell peppers (red or yellow), thinly sliced
- 1/2 cup shredded carrots (optional)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon sugar or honey (optional)
- 1 tablespoon chopped fresh dill or parsley
- Salt and black pepper to taste
Instructions
- Prep the vegetables: Slice cucumbers and onions thinly. Halve the cherry tomatoes, slice the bell peppers, and shred the carrots if using.
- Make the dressing: In a bowl, whisk together the sour cream (or yogurt), mayonnaise, lemon juice (or vinegar), sugar/honey, dill, salt, and pepper.
- Toss the salad: In a large mixing bowl, combine all the vegetables. Pour the dressing over them and gently mix until everything is evenly coated.
- Chill and serve: For best flavor, let the salad chill in the refrigerator for at least 15–30 minutes before serving.
Tips and Variations
- Add protein: Toss in grilled chicken or chickpeas to turn this into a light meal.
- Herb it up: Try fresh mint or basil for a different herbal note.
- Make it vegan: Use plant-based yogurt and mayo to keep it dairy-free.
- Low-carb/keto? Skip the carrots and sugar, and it still tastes great!
Final Thoughts
This Creamy Cucumber Salad with Vegetables is not only a feast for the eyes but also a cooling, flavorful dish that complements nearly any meal. Whether you’re hosting a summer gathering or just need something quick and healthy, this salad is a reliable go-to. Fresh, creamy, and endlessly adaptable — it’s the kind of recipe you’ll find yourself making again and again.
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