When I think of summer meals growing up in Germany, one dish that always comes to mind is cucumber salad, or as we call it, “Gurkensalat.” This simple yet flavorful salad was a staple on our family table, and it holds a special place in my heart. My brother and I loved it so much that we would fight over who got to drink the leftover dressing—it was that good!
Cucumber salad is the perfect balance of freshness and creaminess, featuring a tangy yogurt or sour cream dressing that’s absolutely irresistible. It’s versatile, easy to make, and packed with nostalgia. My mom always made it with English cucumbers, peeling them for a smoother texture. However, leaving the skin on is a great option for added nutrients.
Why You’ll Love This Recipe
- Simple Ingredients: Just a handful of pantry staples and fresh cucumbers are all you need.
- Healthy and Hydrating: Water-rich cucumbers and a creamy dressing make this salad refreshing and light.
- Versatile Side Dish: Perfect alongside grilled meats, roasted veggies, or a hearty schnitzel.
- Quick to Make: Ready in under 15 minutes—ideal for busy days.
A Taste of Tradition
The key ingredient that makes this salad shine is dill. Its fresh, herbaceous flavor pairs beautifully with the creamy dressing, creating a burst of summer in every bite. Whether served with grilled meats, roasted potatoes, or enjoyed on its own, this salad is a timeless German classic that brings back cherished memories.
The Story Behind the Dish
This recipe takes me back to my childhood, sitting at the kitchen table with my mom slicing cucumbers from our garden. She had a way of making even the simplest dishes feel special. Although she passed away many years ago, I carry her recipes and traditions with me, sharing them with my family and all of you. This cucumber salad is more than just a recipe—it’s a connection to my roots and a reminder of the joy found in the little things, like savoring the last drops of a delicious dressing.
Fun Facts About Cucumber Salad
- Cucumber Origins: Cucumbers date back over 3,000 years to ancient India and are now a staple in German cuisine.
- Dill’s History: Dill has been used for centuries in cooking and for medicinal purposes—ancient Egyptians even believed it had magical properties!
- Hydration Hero: Cucumbers are 95% water, making this salad a hydrating treat for summer.
- Family Tradition: In German households, cucumber salad is a BBQ essential.
- Dressing Love: Drinking the leftover dressing is a beloved tradition in many families—just like in mine!
Tips, Tricks, and Variations
- Cucumber Prep: Peel cucumbers for a softer texture, or leave the skin on for added crunch and nutrients.
- The Dressing: Combine yogurt or sour cream with vinegar, sugar, and salt for a creamy, tangy base.
- Fresh Dill: Always use fresh dill — it’s the heart of this dish!
- Optional Add-Ins: Add thinly sliced onions, a dash of garlic, or a splash of lemon juice for extra zing.
Storage and Freezing
- Storage: Best enjoyed fresh, but you can refrigerate it for up to 24 hours. Stir before serving as cucumbers release water over time.
- Freezing: Not recommended due to the high water content of cucumbers.
Notes for Ingredients
- English cucumbers are mostly used in Germany for this salad. They are softer than regular garden cucumbers.
- You can use yogurt or sour cream, but I prefer sour cream
- Vinegar (white or apple cider) is best. They are milder than others.
- Sugar is needed to balance the salad
- Salt and Pepper for seasoning
- Fresh dill has a more intense flavor than dried or frozen. But use whatever you have.
How to make Cucumber Salad
1. Peel the cucumbers (optional) and slice them thinly. I use English Cucumbers, because the skin is not as thick and therefore I don’t peel them.
2. In a bowl, whisk together yogurt, vinegar, sugar, and salt until smooth.
3. Add the sliced cucumbers and fresh dill to the dressing. Toss gently to coat.
4. Let the salad sit for 10-15 minutes to allow the flavors to combine.
5. Serve chilled and enjoy!
FAQ about German Cucumber Salad
- Can I use Greek yogurt instead of regular yogurt?Absolutely! Greek yogurt adds a thicker, creamier texture to the dressing.
- How long does cucumber salad keep?
It’s best enjoyed fresh, but you can refrigerate it for up to 24 hours. Stir before serving as the cucumbers may release water. - Can I make it vegan?
Yes! Swap the yogurt or sour cream with a plant-based alternative for a vegan version.
Wrapping Up
German cucumber salad is more than just a recipe—it’s a bite of nostalgia, a celebration of simple, fresh flavors, and a connection to my roots. Whether you’re serving it at a summer BBQ, pairing it with comfort food, or enjoying it on its own, this dish will bring a little bit of Germany to your table.
I’d love to hear your thoughts! Did this recipe remind you of a dish from your childhood or inspire you to try something new? Let me know in the comments below, and don’t forget to share your creations on Instagram by tagging @DebbiesKitchenCorner.
German Cucumber Salad (Gurkensalat): A Fresh and Creamy Delight
This German cucumber salad, or Gurkensalat, is a refreshing blend of thinly sliced cucumbers, creamy yogurt dressing, and fresh dill. Perfect as a light side dish for summer BBQs, hearty comfort meals, or enjoyed on its own. Ready in just 15 minutes, it’s a nostalgic recipe packed with flavor and tradition.
Ingredients
Instructions
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Peel the cucumbers (optional) and slice them with a mandolin slicer nice and thin.
Put them into a salad bowl.
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Whisk together in a bowl sour cream, vinegar, sugar, salt and pepper until smooth.
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Add fresh dill to the dressing and pour it over all the cucumber slices. Toss gently until all of the slices are coated.
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Let the salad sit for 10-25 minutes to allow the flavors to meld.
Serve chilled and enjoy!
