This tangy Greek yogurt ranch cucumber salad is the perfect summertime side dish. Sliced cucumbers mixed with red onions and swimming in a homemade ranch Greek yogurt dressing. Super simple and totally delicious!
Cucumber salad is a classic summertime side dish.
Typically speaking there are two types of cucumber salad – creamy and vinegar.
Both of them contain vinegar but one usually throws in a bit of dairy in the form of sour cream, mayonnaise, or in this case Greek yogurt.
I enjoy both and often make them weekly during the summer. In fact, if you haven’t tried my other cucumber recipe you should hop on over and give it a try. It truly is the best cucumber salad!
However, if you’re in the mood for something a little creamier I have you covered.
You will LOVE this recipe!
PLUS the addition of ranch seasoning gives you all the herbs and flavor you’ll need for this whole batch. That means if you can’t find fresh herbs, or don’t have a lot of dried herbs in your pantry, you’ll still be left with a flavorful dish.
What type of cucumbers should I use?
There are a lot of different cucumbers found in stores. Typically I see the traditional slicing cucumbers along with English, Persian mini, Kirby pickling cucumbers, etc.
Yes, there really are that many different cucumbers!
Lucky for you I’m going to make this salad super simple!
I prefer to use English cucumbers because they are thin-skinned, not overly seedy, and super crunchy. These are all good things when it comes to making an easy summer salad.
However, you can use mini Persian cucumbers pretty interchangeably with this creamy cucumber salad recipe. They are equally as thinned skinned are just smaller. They are typically sold in 2-pound bags.
If you can only find traditional slicing cucumbers you might want to peel the cucumber as it’s skin is MUCH thicker and waxier than the English or Persian variety.
I would leave Kirby cucumbers to pickling. They are the traditional “pickle” type of cucumber and work really well for most pickling recipes. Including my dad’s pickle recipe!
Can I use sour cream instead of Greek yogurt?
Of course! It’s an easy substitution and you’ll use the same amount of sour cream instead of Greek yogurt.
One of the bigger reasons I love using Greek yogurt instead of sour cream is because it’s higher in protein and lower in fat. Which, for me, is a big win-win.
What other changes can I make to this creamy cucumber salad?
There is a simple change of using sour cream vs. Greek yogurt but what if you’re looking for something to make this salad a little bulkier?
- Add in thinly sliced radishes to bring even more crunch and a bit of a zesty bite.
- Use up tomatoes by throwing it into the salad for a delicious burst of summer.
- Throw in some avocado to add a little creamy texture.
- Don’t have red onions on hand? You can easily substitute thinly sliced white onions.
How do I store creamy cucumber salad?
You will want to store this Greek yogurt ranch cucumber salad covered and in the refrigerator.
Since it contains dairy you’ll want to make sure you don’t leave it sitting out in the summer sun. My mother in law always puts salads like this in a bowl of ice for parties and picnics.
The longer this salad sits in the refrigerator the more water it will give off. So while it will still be creamy it’s always recommended to give it a good store before serving.
Do you love this Greek yogurt ranch cucumber salad?
Why not try some of my other delicious summer salads!
- The Best Cucumber Salad
- Cilantro Apple Slaw
- Strawberry Goat Cheese Quinoa Salad
- Lentil Couscous Goat Cheese Salad
- Roasted Asparagus Caesar Salad
- Watermelon Greek Salad
- Grilled Peach Burrata Salad
- Crispy Chicken Apple Cabbage Salad
- Cantaloupe Prosciutto Caprese Salad
- 8 ounces plain Greek Yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon ranch seasoning
- Kosher salt and black pepper, to taste
- 2 English cucumbers, thinly sliced
- 1 small red onion, cut in half and thinly sliced
- In a large bowl mix together Greek yogurt, apple cider vinegar, dark brown sugar, ranch seasoning, kosher salt, and black pepper.
- Whisk until smooth.
- Add in sliced cucumbers and sliced red onion.
- Cover and let rest in the refrigerator for at least an hour.
- Stir before serving.
- The mixture will loosen up a bit as the cucumbers give off more liquid. This is normal.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 252mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.