Creamy Cucumber Salad with Mayonnaise

Creamy Cucumber Salad with Mayonnaise

A refreshing and creamy cucumber salad that combines crisp cucumbers with a rich mayonnaise dressing, perfect as a side dish or light lunch.

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Course: Salad, Side Dish

Cuisine: American

Keyword: creamy salad, cucumber salad, easy salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 150kcal

Ingredients

For the Salad

2 large cucumbers peeled and thinly sliced
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped
1/4 cup fresh dill chopped

For the Dressing

1/2 cup mayonnaise preferably full-fat for creaminess
2 tablespoons white vinegar for tanginess
1 teaspoon sugar to balance flavors
1/2 teaspoon salt to taste
1/4 teaspoon black pepper freshly ground

Instructions

Prepare the Vegetables

Start by peeling the cucumbers to remove the skin, which can be tough. Thinly slice them into rounds using a sharp knife on a cutting board. This will help the cucumbers absorb the dressing better.
Halve the cherry tomatoes and finely chop the red onion. The tomatoes add sweetness and color, while the onion provides a slight bite.
Chop the fresh dill finely. This herb adds a fresh, aromatic flavor that complements the cucumbers beautifully.

Make the Dressing

In a mixing bowl, combine the mayonnaise, white vinegar, sugar, salt, and black pepper. Use a whisk to blend the ingredients until smooth. The vinegar adds acidity to balance the richness of the mayonnaise.
Taste the dressing and adjust the seasoning if necessary. You may want to add more salt or a pinch of sugar depending on your preference.

Combine and Serve

In a large mixing bowl, combine the sliced cucumbers, halved cherry tomatoes, chopped red onion, and dill.
Pour the dressing over the vegetables and gently toss to coat everything evenly. Be careful not to crush the cucumbers.
Transfer the salad to a serving dish. For best flavor, let it sit for about 10 minutes before serving to allow the flavors to meld.

Notes

This salad can be made a few hours in advance. Store it in the refrigerator, but keep the dressing separate until just before serving to maintain the crispness of the cucumbers.

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