Description
Creamy Italian Cucumber Salad is a refreshing, tangy, and creamy side dish made with crisp cucumbers, red onion, parsley, and a rich Italian-style dressing. It’s perfect for picnics, potlucks, or as a cool companion to grilled meats.
Ingredients
2 large cucumbers, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh parsley, chopped
½ cup cherry tomatoes, halved (optional)
½ cup mayonnaise (or Greek yogurt for a lighter version)
2 tbsp sour cream (or more yogurt)
2 tbsp red wine vinegar (or white vinegar)
1 tbsp olive oil
1 tsp Italian seasoning
1 clove garlic, finely minced or grated
½ tsp sugar
Salt & black pepper to taste
Instructions
- Thinly slice the cucumbers (peeling optional). For extra crunch, sprinkle with a bit of salt and let sit in a colander for 15–20 minutes. Pat dry to remove excess moisture.
- In a medium bowl, whisk together mayonnaise, sour cream, vinegar, olive oil, Italian seasoning, garlic, sugar, salt, and pepper.
- In a large bowl, combine sliced cucumbers, red onion, parsley, and optional cherry tomatoes. Pour the dressing over the vegetables and toss gently to coat.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Salt the cucumbers first to reduce excess moisture and keep them crisp.
For a lighter version, use Greek yogurt instead of mayonnaise and sour cream.
Add mozzarella pearls or grilled chicken to turn it into a full meal.
Best served fresh; store leftovers in the fridge for up to 2 days.
Don’t freeze the salad—it’s meant to be enjoyed crisp and cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
