Easy Lemon Cucumber Salad with Creamy Dressing

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This lemon cucumber salad with a creamy dressing is perfect for your summer gatherings. Serve it as a refreshing summer side dish, or top it with your favorite protein for a quick, garden-fresh meal.

For the first time ever, my garden overfloweth with cucumbers! I’ve tried over and over to grow cucumbers, and until now, it’s been a dismal fail. I can’t tell you exactly why they are doing so well, but it probably has something to do with the soil and set up of our new garden.

Since I have plenty of cucumbers, I’ve been trying different ways to use them, and this cucumber salad with creamy lemon dressing is one of my favorites so far.

Many lemon cucumber recipes call for pickling. Though I do love a humble pickled cucumber, this recipe can switch up your repertoire when the summer cucumbers take over.

The veggies are garden-fresh (or easy to find at the store if you don’t have a garden), and you can whip up the dressing in just a few minutes.

Here’s to a bright and beautiful summer!

Why You’ll Love This Lemony Cucumber Salad

• It’s light and refreshing – On a hot summer’s day, this salad is exactly what you want. It’s is as cool as a cucumber (totally lame joke, I know), and the lemon flavor is light and refreshing.
• Uses garden ingredients – If you have a summer garden, this is a great way to use your homegrown produce.
• Quick and easy – This salad takes 15 minutes of hands-on time. So easy!
• Versatile – Create different flavor profiles with your favorite herbs or spices. For my dressing, I used basil leaves and chives. Fresh dill is also a popular choice. Don’t be afraid to get creative!
• No cooking – Maybe the best thing about this lemon cucumber salad recipe is you don’t have to heat up the kitchen on a hot day. Just chop up the veggies and make the dressing—that’s it!
• It’s pretty – The vibrant green cucumber, purple onions, and red tomatoes create an aesthetic salad with practically no effort.

What Types of Cucumbers Should You Use?

Just about all varieties of fresh cucumbers will work for this recipe. Use whatever variety is in your garden or that you can find at your local grocery store or farmers market.

• English cucumbers – These are the cucumbers you usually see wrapped in plastic at the store. They have a thin skin that makes them perfect for salad.
• Lemon cucumbers – Lemon cucumbers are yellow and round with a mild flavor. If you use them for this salad, slice them instead of dicing them.
• Persian cucumbers – Similar to English cucumbers, Persian cukes have a thin skin and are extra crisp. Because they are seedless, they are great for cucumber salad.
• Kirby cucumbers – These are usually used for pickling. But they can work in cucumber salad if you peel them.
• Slicing cucumbers – A slicing cuke is the regular cucumber found at most grocery stores. They tend to have a lot of seeds, so you may prefer to slice or scoop the seeds out.

GROCERY HACK: Last year, I bought giant boxes of cucumbers from local farmers markets. Since I got them in bulk, they gave me a discount. So that’s a great way to score a deal. I used most for pickle recipes. But I also made lemon cucumber salads with them.

Tools You Will Need

• Small bowl – I usually use a small glass bowl or a glass measuring cup to make the lemon dressing.
• Whisk – A whisk combines the dressing ingredients more efficiently than a spoon.
• Large bowl – Use a large bowl to combine the cucumber salad ingredients.
• Knife – Use a sharp knife to cut the veggies.
• Cutting board – I prefer to use an end-grand cutting board.
• Measuring cups and spoons – Don’t stress about measuring. This recipe is really forgiving. If you like precision when cooking, grab your measuring cups and spoons. Otherwise, you can eyeball it!

Cucumber Salad Recipe Ingredients

Lemon Dressing

• 1 lemon, zested and juiced – Lemon zest and fresh lemon juice give this cucumber salad a bright tang. I also like to add a few lemon slices for garnish.
• 1 1/2 teaspoons sugar – The sugar helps cut the lemon and adds depth of flavor.
• 2 garlic cloves, minced – Use fresh garlic if you have it. If not, a little garlic powder will do.
• 1/2 c plain Greek yogurt – I prefer to use full-fat Greek yogurt, but I always recommend using what you have on hand.
• 1/4 cup olive oil – For dressings, I prefer olive oil. However, you can use any oil prefer.
• 1/4 cup freshly chopped herbs (or 1 tablespoon dried herbs) – I used fresh basil and chives from my garden. Use any herbs you have or even freeze-dried herbs. Also, you swap fresh herbs for one tablespoon of dried herbs.
• Salt and black pepper to taste – Always! I added about 1 tsp of salt and a little fresh ground pepper.

Cucumber Salad

• 2 large cucumbers, diced – I use any cucumber I can pick from my garden. Peel any cucumbers that have thick or tough skin.
• 1/2 red onion, diced – Red onion adds a little kick to this salad. Use fresh or fermented onions.
• 1 (15 oz) can chickpeas, drained – Chickpeas add protein and a delicate texture in contrast to the crunchy veggies.
• 1/2 cup feta cheese (or to taste) – If you ask me, the more feta, the merrier!
• 1/2 cup cherry tomatoes, sliced in half – Use sweet cherry tomatoes from the garden if you have them. There is nothing like a homegrown tomato! I’ve also made this with an heirloom variety of tomatoes, which was delicious!

How to Make Lemon Cucumber Salad with Creamy Dressing

Combine all of the dressing ingredients in a small bowl. Whisk until thoroughly combined. Add salt and pepper to taste.

In a large mixing bowl or salad bowl, toss the cucumber, red onion, chickpeas, feta cheese, and cherry tomatoes. If you want a pop of color, add the tomatoes as a garnish just before serving.

Either drizzle the dressing over the salad before serving. Or combine the dressing and salad ingredients and allow to marinate in the fridge for 30 minutes or so. Season with salt and pepper to taste. Optional: garnish with lemon slices.

Serve with sourdough bread or sourdough fried chicken, use as a topping for sourdough flatbreads, or enjoy as is.

Note: Once the dressing hits the salad, the veggies will soften. I actually prefer my cucumber salad this way. But if you want a bright and fresh presentation, dress the salad immediately before serving.

How To Store Cucumber Salad

Leftovers can be stored in an airtight container for 2-3 days. The salad will become watery, so eat it as soon as possible.

How To Thin the Dressing

The high water content in the veggies will thin the dressing once it is all combined. But if you prefer to thin it first, add a teaspoon of water at a time until it reaches your desired consistency. I wouldn’t recommend adding a lot of water until you’ve combined it with the veggies to make sure it isn’t too thin.

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If you tried this lemon cucumber salad recipe and loved it, leave a comment or review!