Creamy Cucumber Salad with Caesar Dressing
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
I love recipes that don’t ask you to buy twenty different ingredients just to make one side dish.This easy creamy cucumber caesar salad recipe is exactly that. At its heart, it’s basically cucumbers, fresh dill, roasted pumpkin seeds, Parmesan, and a thick, tangy dressing inspired by Caesar salad. It isn’t a traditional Caesar by any means, but it borrows all those savoury, cheesy flavours I love and turns them into something lighter, fresher, and perfect for warm weather. And you’re going to want to drizzle this creamy caesar dressing on absolutely everything—so get ready!
This salad has become one of my favourites to throw together for a barbecue, summer picnic, or casual weeknight dinner because it’s incredibly simple, but still feels a little different than the usual cucumber salad.
The best part?
Almost everyone already likes cucumbers.
Sometimes the simplest recipes end up being the ones you make the most.
Ingredients:
For the Salad
- 1/2 English cucumber, cut into a mix of rounds, chunks, and spears
- 6 baby cucumbers, cut into a mix of rounds and spears
- 1/4 cup roasted pumpkin seeds, plus 2 tbsp for garnish
- 1/4-1/3 cup fresh dill, picked off the stems and torn into bite-sized pieces
For the Creamy Caesar Dressing
- 1/2 cup full-fat plain yogurt (5–10% milk fat; 10% preferred)
- juice of 1 lemon (about 2 tbsp)
- 1-1 1/2 tbsp red wine vinegar (or apple cider, white wine, or sherry vinegar
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- 3 tbsp chopped fresh dill
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp anchovy paste
For Finishing
- extra grated Parmesan
- extra fresh dill fronds
- freshly cracked black pepper
Instructions:
- Prepare the cucumbers by cutting them into a variety of shapes, including rounds, chunks, and spears. Using different cuts gives the salad extra texture and makes it look more interesting.
- In a large bowl, whisk together the Greek yogurt, lemon juice, vinegar, Parmesan cheese, chopped dill, onion powder, garlic powder, Worcestershire sauce, kosher salt, black pepper, and anchovy paste, if using. Whisk until the dressing is smooth, thick, and creamy.
- Add the cucumbers and ¼ cup of the roasted pumpkin seeds to the bowl. Toss gently until every piece is evenly coated in the dressing.
- Transfer the salad to a serving platter or serving bowl.
- Top with the remaining roasted pumpkin seeds, extra Parmesan cheese, fresh dill fronds, and a few cracks of black pepper.
- Serve immediately, or chill for 15–20 minutes before serving if you'd like the salad extra cold.
- Don't forget to rate this recipe and leave a comment!
At a Glance
- Ready in about 10 minutes
- Serves 4
- Creamy Caesar-inspired dressing
- Uses Greek yogurt instead of mayonnaise
- Great for BBQs and picnics
- Crisp, fresh, and full of texture
- Dressing can be made ahead
- Best served immediately
Why This Creamy Cucumber Salad Recipe Works
Most creamy cucumber salads rely on mayonnaise, sour cream, or some combination of the two.
They’re delicious, but I wanted something that felt a little brighter.
Instead, I built this dressing around Greek yogurt, plenty of Parmesan, fresh lemon juice, dill, Worcestershire sauce, and just enough vinegar to wake everything up. The result is a thick creamy Caesar dressing that coats every cucumber without feeling overly rich.
It still delivers that bold Caesar flavor, but in a fresher way that’s perfect for summer.
The yogurt also gives the dressing a pleasant tanginess while adding extra protein, making this feel just a little lighter than traditional creamy salads.
Not All Cucumbers Are the Same
One thing I really like about this creamy cucumber caesar salad recipe is that you don’t have to be precious about the type of cucumber you use.
I use both an English cucumber and baby cucumbers because I love the different textures they bring to the bowl.
The English cucumber gives you long crisp slices, while the baby cucumbers stay extra crunchy.
If your grocery store carries Persian cucumbers, they’re another excellent option.
Even regular cucumbers work perfectly. I would simply peel them if the skin is particularly thick and scoop out some of the seeds if they’re very watery.
Use whatever looks best when you’re shopping.
Why I Cut the Cucumbers Three Different Ways
This might seem like a small thing, but I honestly think it makes the entire salad more interesting.
Instead of making every cucumber the exact same shape, I like cutting some into rounds, some into chunks, and others into spears.
Every bite feels slightly different.
Some pieces hold onto more dressing.
Others stay extra crisp.
It’s a simple trick that makes a bowl of cucumbers feel much more thoughtful without adding any extra work.
The Dressing Is the Star In This Creamy Cucumber Salad
The dressing is really what turns this easy caesar salad recipe into something special.
It has all the familiar Caesar-inspired notes from Parmesan, Worcestershire sauce, garlic, onion powder, lemon, and dill, but the yogurt keeps everything thick and creamy without feeling heavy.
If you enjoy classic Caesar salads, you’ll immediately recognize those savoury flavours.
The optional anchovy paste pushes it even closer to a traditional Caesar dressing, but if you don’t have any—or simply don’t enjoy anchovies—you can absolutely leave it out.
Just add about an extra ¼ teaspoon salt to help replace that savoury depth.
I promise you’ll still have a fantastic salad.
Tips for the Best Creamy Cucumber Salad
Use Full-Fat Greek Yogurt
Just like many creamy sauces, higher-fat yogurt gives you a richer texture and better taste.
It also helps the dressing cling beautifully to every cucumber.
Don’t Dress It Early
This might be my biggest tip.
Cucumbers naturally contain a tremendous amount of moisture.
As they sit, they slowly release their juices, thinning the dressing and softening the vegetables.
That’s why I always recommend making the dressing ahead if you want, but waiting until the very last minute to toss everything together.
The salad stays crisp, creamy, and fresh.
Roast Your Own Pumpkin Seeds (Or Don’t)
Roasted pumpkin seeds bring a really satisfying crunch to this salad.
Buying them already roasted from the grocery store is completely fine.
If you have raw seeds at home, though, they’re easy to roast yourself with a drizzle of olive oil and a little salt.
Either way, don’t skip them.
That crunch is what balances the creamy dressing.
Homemade Croutons Take This Creamy Cucumber Salad Even Further
If you want to lean into the Caesar inspiration, homemade croutons are a fantastic addition.
Freshly baked croutons have so much more texture and flavour than store-bought versions, and they’re an easy way to use up day-old bread.
Creamy Cucumber Salad: Perfect for Summer…Not Meal Prep
This is one of the few salads where I actually don’t recommend making the finished salad ahead.
Unlike potato salad or pasta salad, cucumber salad changes quickly once it’s dressed.
The dressing keeps beautifully in the fridge, but once the cucumbers are tossed, the clock starts ticking.
Serve it within about 20–30 minutes for the absolute best texture.
If you’re taking it to a potluck or picnic, simply pack the dressing separately and toss everything together just before serving.
It makes all the difference.
Other Recipes You Will Love!
Cucumber Avocado Salad with Melon and Tajin
Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.Â
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