Creamy Cucumber “Side”

Pin It

Creamy Cucumber Side

I’m sentimental about this cucumber side dish, as it represents months of entering weekly contests on food52. Despite being a finalist a few times, this is the only recipe of mine that also made it into the food52 cookbook. In fact, I used the hand-held mandoline that was part of my winner’s “loot” to prepare the cucumber and onion. So, here it is again, a simple side dish of cucumbers to provide a cool note to summer meals.

I much prefer the crisp crunch of an English cucumber to the waxy ones that require peeling. I use non-fat Greek yogurt, but you could use whatever plain yogurt or sour cream you prefer. Apple cider vinegar can be an alternative to the rice vinegar.

5.0 from 2 reviews
Creamy Cucumber "Side"
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A creamy side dish of cucumbers and sweet onion, highlighted with lemon zest, rice wine vinegar and fresh dill.
  • 1 large English cucumber, about one-pound size
  • ½ Vidalia or other sweet onion
  • 1 teaspoon kosher salt
  • 1 tablespoon rice vinegar
  • 1 teaspoon white sugar
  • ½ cup Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • zest of one Meyer lemon
  1. Using either a mandoline or sharp knife, slice the cucumber and onion very thinly. Place cut cucumber and onion into a colander, sprinkle with the salt and seat the colander over a bowl to catch the released liquid. Refrigerate 2 hours.
  2. After two hours, discard the extra liquid and rinse the cucumber and onion to remove the excess salt. Drain throughly and pat dry between two kitchen towels.
  3. Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring until sugar dissolves. Fold in the yogurt, dill and lemon zest.
  4. Chill one hour before serving.


Pin It

, , , , , ,

22 Responses to Creamy Cucumber “Side”

  1. Lynda - TasteFood June 20, 2012 at 2:01 pm #

    I remember this recipe. One of my favorites!

    • Liz June 20, 2012 at 3:14 pm #

      I had almost forgotten about this recipe – just in time for summer now.

  2. Jayne June 20, 2012 at 2:06 pm #

    I love this recipe! I remember eating the whole lot in a day, I probably shouldn’t admit to that! Thanks for reminding me of it, nice to revisit recipes sometimes, I think.

    • Liz June 20, 2012 at 3:14 pm #

      I remember that too, Jayne!

  3. EA-The Spicy RD June 20, 2012 at 2:14 pm #

    This is one of my husband’s favorites, and I love your addition of Greek yogurt and Meyer’s lemon~delicious!

    • Liz June 20, 2012 at 3:15 pm #

      Thanks and glad your husband enjoys it –

  4. Wendy Read June 20, 2012 at 7:37 pm #

    Love this recipe and had it printed off long ago–I have made it several times Liz!

    • Liz June 20, 2012 at 7:53 pm #

      Too sweet – thanks, Wendy – remember how we met on food 52? I do –

  5. domenicacooks June 21, 2012 at 8:50 am #

    This sounds lovely and refreshing. It is sweltering here in Virginia today–we are headed for 100 degrees–so I am making this. Most fortuitously, I have all the ingredients except for the Meyer lemon, for which I will substitute regular lemon.

    P.S. I like the new look. Very inviting!

    • Liz June 21, 2012 at 11:01 am #

      I hope it cools off for you soon – cuke recipe is perfect for the hot weather, though.

  6. Averie @ Averie Cooks June 25, 2012 at 9:54 am #

    My mom and grandma used to make “cucumber salad” like this with extra garden cucumbers when I was growing up. Except they used mayo not yogurt and probably more sugar – but there was no recipe, all just eyeballing it. Now I want to make this! 🙂

    • Liz June 25, 2012 at 10:08 am #

      Averie, I hope you try it – the little organic Persian cukes at Trader Joe’s work well – or their big hothouse organic cucumbers.

  7. Lisa @ Whisk & Cleaver May 25, 2015 at 11:08 am #

    Liz, this is so similar to a side my mom made when we were kids. She used sour cream instead of yogurt, but I think the yogurt would be fun and give it a thicker consistency, maybe more like Tzatziki?

    • Liz May 25, 2015 at 12:56 pm #

      I think my Mom also made it with sour cream – try Greek yogurt?

  8. Wendy Read May 29, 2015 at 1:23 pm #

    I have always loved this dish Liz!

    • Liz May 29, 2015 at 5:18 pm #

      So sweet, Wendy – amazing how many friends I met through food52 xoxo

  9. Lynda - TasteFood May 29, 2015 at 1:48 pm #

    I love this recipe. It’s a wonderful blend of pickle and tsatsiki. And I agree about using English cucumbers.

    • Liz May 29, 2015 at 5:17 pm #

      They are the only cukes I buy any more, usually the organic ones at Trader Joe’s.

  10. Suzanne May 29, 2015 at 2:52 pm #

    I remember this recipe, it’s delicious. I love cucumbers and yogurt together. It’s so delicious as a side with meat or fish.

    • Liz May 29, 2015 at 5:17 pm #

      Thanks, Suzanne, I plan to make it again for a 7/4 picnic – still chilly here in San Diego, amazingly.

  11. Jean | June 2, 2015 at 7:20 pm #

    Liz, my “honorary” grandmother used to make this with sour cream. And with dill, but not the lemon zest. The lemon zest looks so pretty!

    • Liz June 3, 2015 at 7:28 am #

      I use lemon zest as a substitute for salt – thanks for your comment!

Leave a Reply

Rate this recipe:  

Site built by NerdPress