Cool and Creamy Cucumber Salad

Cool and Creamy Cucumber Salad

KatieSkell01 0

"A cool side dish perfect for hot summer days, using sweet bell peppers instead of onions for those like me who don't care for onions!"

Ingredients 4 h 15 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place cucumbers and bell peppers into a colander and allow liquid to drain for 4 hours. While vegetables are draining, place yogurt into a separate colander lined with paper towels and let stand for 4 hours to allow excess whey to drain from the yogurt.
  2. Combine cucumbers, bell peppers, thickened yogurt, sour cream, vinegar, dill, salt, and black pepper in a large salad bowl; chill before serving.
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Reviews 5

  1. 7 Ratings


Really good! My husband gave it 4 stars. For him, that is high praise!

This was delicious, but I think there's an error in the salt measurement. I put in only 1 tsp, and even with the salt reduced this much, the result actually tasted of salt, which dulled the brightness that I associate with cucumber salad. Next time, I'll cut that in half. I also added about a half of a mild, medium white onion, sliced very thin. With these changes, I'll definitely make this my go-to cucumber salad!

Lynn Shaw

I followed the recipe precisely and it came out extremely bitter. I am not sure what I could have done to correct that problem