Kitchen notes · a little help before you start
Creamy Cucumber Salad with Pickled Red Onions
Creamy Cucumber Salad with Pickled Red Onions is made with quick pickled red onions, cucumbers, and plain Greek yogurt.
- Prep
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
large cucumbers (peeled & thinly sliced)
In the method: Add the cucumbers and pickled red onions to the bowl.
quick pickled red onions (*see note for how to make these)
In the method: Add the cucumbers and pickled red onions to the bowl.
plain Greek yogurt
In the method: Combine yogurt, vinegar, garlic, dill, salt and pepper in a large bowl and stir until well combined.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 1/2 large cucumbers (peeled & thinly sliced)Ingredient note
Source: 1/2 cup quick pickled red onions (*see note for how to make these)Ingredient note
Source: 1/2 cup plain Greek yogurtIngredient note
Source: 1/4 teaspoon minced garlicIngredient note
Source: 1 tablespoon apple cider vinegar (or red wine vinegar)Ingredient note
Source: 1/2 teaspoon dried dill (or 2 tablespoons minced fresh dill)Ingredient note
Source: 1/4 teaspoon kosher saltIngredient note
Source: 1/8 teaspoon freshly ground black pepper
How to make it
0 of 3 steps completeMake room for Creamy Cucumber Salad with Pickled Red Onions
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cover and chill for 20 minutes before serving. (**see note)
A few questions you might have
What should I prepare first?
Start with this step: Combine yogurt, vinegar, garlic, dill, salt and pepper in a large bowl and stir until well combined.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
Cover and chill for 20 minutes before serving. (**see note)
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
*For quick pickled red onions: Very thinly slice a small red onion and place in a small bowl (use a mandoline if you have one). Combine 1/2 cup apple cider vinegar, 1 cup warm water, 1 tablespoon sugar and 1 teaspoon kosher salt in another bowl or cup, stir to dissolve. Pour the mixture over the onions and let sit for 30 minutes to 1 hour before using. **Stir gently before serving if salad looks a little watery or separated. It’s just the cucumbers giving off some water as they sit. You can avoid this by waiting to season with salt and pepper until right before serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: runningtothekitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
