Greek Yogurt Cucumber Salad

This Greek Yogurt Cucumber Salad is creamy, herby, and fresh, but without the heavy mayo or sour cream. Make it in 10 minutes with a few simple ingredients.

Why You’ll Love This Recipe

Cucumber salads always feel a little heavy and oniony to me. They’re usually packed with raw red onion or loaded with sour cream. This one’s different. It’s light, creamy, and gives off serious tzatziki vibes.

I’m always swapping sour cream or mayo for Greek yogurt when I cook, and it works perfectly here. I tested it with sour cream, but I liked it a lot more with Greek yogurt. It keeps it light while still giving you that creamy texture you’re looking for.

This one’s all about the fresh herbs. No garlic, no raw onion. Just dill, mint, and a little lemon to brighten it up. It comes together in about 10 minutes, and letting it chill in the fridge for a bit makes the flavors even better.

I like it with grilled chicken or salmon, in a pita with falafel, or just straight from the bowl.

It’s the kind of thing I make when it’s hot out, and I want something light without having to turn on the stove. It’s also one of my favorite ways to use up a cucumber.

Serve it with Spinach Feta Chicken Burgers and Skillet Peach Cobbler for an easy summer dinner.

Ingredients

• Greek yogurt: I use plain 0% Fage for its thick texture, but any plain Greek yogurt works here. Whole milk Greek yogurt will give you a slightly creamier texture.
• Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
• Lemon Juice: Fresh lemon juice is a must. You’ll need a tablespoon, which is about half a lemon.
• Dill and Mint: Fresh dill and mint give this salad its light, herby flavor. Dried herbs might sound like an easy swap, but they won’t taste the same, so I don’t recommend using them here. If you don’t have mint or prefer it without, you can leave it out. Dill works on its own.
• Cucumber: An English cucumber, thinly sliced. They have thinner skin and fewer seeds than regular cucumbers, so there’s no need to peel them. Persian cucumbers work too. If you’re curious about the differences, this guide to cucumber varieties breaks them all down.
• Salt and Pepper: Just a pinch of sea salt brings it all together. Add black pepper to taste at the end.

*The full ingredient list with amounts is in the recipe card below.

How to Make Cucumber Salad with Greek Yogurt

1. Make the Greek yogurt dressing. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, dill, mint, and salt until fully combined.

2. Add the cucumber slices to the dressing and toss until fully coated. Season with black pepper to taste.
3. Refrigerate for 30 minutes before serving to allow the flavors to come together.

Expert Tips

• Thinly slice the cucumber so it gets evenly coated in the dressing. I usually use a sharp knife, but a mandoline is also an option if you have one. I don’t like them too thin, so I always opt for a knife.
• You don’t need to salt the cucumbers for this one. Just pat them dry if they’re extra watery, especially if you’re using garden cucumbers.
• Let it chill if you have time. Even 30 minutes in the fridge helps the flavors come together.
• Taste and adjust after chilling. The lemon and salt mellow slightly as they sit, so give them a quick stir and taste before serving.

Variations

Want to make this creamy cucumber salad your own? Try one of these easy swaps or add-ons:

• Make it more lemony. Add in some lemon zest and an extra squeeze of lemon juice.
• Stir in a little garlic. If you’re going for a more traditional tzatziki vibe, just one small grated garlic clove or a pinch of garlic powder is enough.
• Top it with crumbled feta. It adds a little extra salty creaminess and makes the salad feel more filling too.
• Toss in some chickpeas. If you want to turn it into a more substantial lunch salad, canned chickpeas work well. Just be sure to rinse and drain them first.
• Layer in some thinly sliced radishes. They’ll add extra crunch and a mild peppery bite.
• Use red wine vinegar. You can swap out the lemon for a splash of red wine vinegar.

Serving Suggestions

This salad’s super versatile. I like to serve it as a side dish with grilled chicken or salmon, put it in a pita with falafel and roasted veggies, or have it on its own for a quick lunch.

It also pairs well with burgers, sandwiches, or other Mediterranean style sides, like hummus or grain bowls. You can even serve it at brunch with bagels, smoked salmon, or quiche.

If you’re bringing it to a BBQ or cookout, make it a few hours ahead and keep it in the fridge. It holds up well and travels easily.

Make Ahead and Storage

Make Ahead: You can make this a few hours in advance. Just give it a quick stir before serving. If you’re prepping it the day before, wait to mix in the cucumbers until closer to serving so they stay crisp.

To Store: Leftovers will keep in the refrigerator for up to 2 days in an airtight container. If it starts to release a little liquid, give it a good stir and add a spoonful of yogurt to freshen it up.

Frequently Asked Questions (FAQ’s)

More Cucumber Recipes

• Cucumber Carrot Salad
• Cucumber Gazpacho
• Cucumber Mango Salad with Avocado
• Cucumber Strawberry Salad with Arugula

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