This creamy Greek yogurt cucumber salad is quick to prepare, needing only a few basic ingredients and about 10 minutes. Light, tangy, and cooling, it makes a perfect summer side or a refreshing option for quick lunches and potlucks.
This yogurt cucumber salad recipe combines crisp cucumbers, creamy Greek yogurt, and fresh herbs for a bright, satisfying side that uses no mayonnaise. It’s cool and light but still creamy and protein-rich thanks to the yogurt.
This cucumber yogurt salad uses a Greek yogurt dressing instead of mayo, keeping it fresh while adding a delicious tang. It pairs well with many Mediterranean-style mains and works especially well alongside spicy or grilled dishes to balance heat and richness.
About this Recipe
This yogurt cucumber salad is especially refreshing on warm days. It’s similar to cucumber raita but leans more toward Mediterranean flavors with lemon and dill. The key to a great result is handling the cucumber correctly: if it releases too much water, the dressing will thin out and the salad will lose its creaminess.
A simple technique is to lightly salt the sliced cucumber and let it sit for 15–20 minutes, then drain and pat dry to remove excess moisture. Alternatively, add salt just before serving so the cucumbers stay crisp and the salad maintains a balanced texture and flavor.
Why You’ll Love It
- Ready in about 10 minutes using common pantry ingredients—ideal for fast summer meals.
- Light, creamy, and refreshing. Greek yogurt provides creaminess and protein without mayo.
- No mayonnaise required, yet still rich and flavorful.
- Great with spicy or grilled dishes—the cool yogurt and cucumber complement heat and bold flavors.
Salad Ingredients
See the recipe card at the end of the post for full ingredient quantities and a printable version.
- Cucumber: Provides the salad’s crunch and hydration. English or Persian cucumbers work best; if using regular cucumbers, remove the seeds to reduce excess water.
- Red onion: Adds a sharp, bright bite. If it tastes too strong, rinse the slices in cold water to mellow the flavor. Shallots or scallions make mild substitutes.
- Greek yogurt: Gives the salad its creamy, tangy base and adds protein. Full-fat Greek yogurt yields the richest texture, though low-fat or strained regular yogurt can be used.
- Garlic powder or fresh garlic: Adds a gentle garlic note. Adjust to taste.
- Lemon juice: Brightens the dressing. Lime juice or a splash of red or white wine vinegar are acceptable swaps. Grated lemon zest enhances freshness.
- Fresh dill or herbs: Dill is classic here, but parsley or cilantro can be used depending on your preference.
How to Make Greek Yogurt Cucumber Salad (Step-By-Step)
Step 1: Prep the vegetables. Thinly slice the cucumber and the red onion into even pieces for the best texture.
Step 2: Make the dressing. Whisk Greek yogurt with garlic powder (or minced garlic), lemon juice, salt, pepper, and chopped dill until smooth and creamy.
Step 3: Combine. Add the sliced cucumbers and onions to the dressing, toss gently to coat, and taste to adjust seasoning.
Step 4: Finish and serve. Sprinkle additional fresh dill before serving. This salad is best eaten right away so the cucumbers stay crisp and the dressing remains thick.
Tips for the Best Yogurt Cucumber Salad
- Slice cucumbers thinly for an ideal texture that blends well with the yogurt.
- Mellow strong onions: Soak thin onion slices in cold water for 5–10 minutes and drain to reduce sharpness.
- Taste and adjust seasoning before serving—extra salt, lemon juice, or herbs can brighten the flavor.
- Drain cucumbers when prepping ahead: Salting and draining sliced cucumbers prevents excess water from thinning the dressing if you’re making the salad in advance.
What to Serve with this Salad?
This salad pairs exceptionally well with spicy and grilled foods. It complements dishes like fried rice, chili garlic noodles, or spiced chicken and seafood by cooling the palate. It’s also a natural match for grilled chicken, tandoori skewers, falafel, wraps, roasted potatoes, and other Mediterranean sides.
Serve it as a light starter, a cooling side, or a simple salad alongside your main course.
Recipe FAQs
English cucumbers are ideal: mild, slightly sweet, with thin skin. Persian cucumbers are a good alternative. If using standard cucumbers, peel and remove seeds to reduce extra water in the salad.
This salad is best fresh to keep the cucumbers crunchy and the dressing thick. If you must prep ahead, mix just before serving. Once combined, it will hold in the fridge for 2–3 hours but is not recommended overnight.
Yes. Regular yogurt is thinner, so for a creamier texture strain it through a fine sieve or muslin cloth for 10–15 minutes to remove excess whey and thicken it.
Other Mediterranean Salads to Try!
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Cucumber Tomato Salad with Feta
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Mediterranean Kale Chickpea Salad
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Easy Chicken Shawarma Salad Bowl
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Mediterranean Chickpea Salad with Feta Cheese
If you try this recipe, please leave a comment and rating below. We appreciate feedback and love seeing your versions of the salad.
Recipe Card
Greek Yogurt Cucumber Salad
Equipment
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1 large mixing bowl
Ingredients
- 1 English cucumber or 2 Persian cucumbers washed (peel if the skin is thick)
- 1 small red onion, thinly sliced
- ½ cup full-fat Greek yogurt
- 1 teaspoon garlic powder or 1 teaspoon minced garlic
- 2 teaspoon lemon juice
- salt to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh dill leaves, chopped or substitute parsley/cilantro
Instructions
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Prep the veggies: Thinly slice the cucumber (no need to peel unless the skin is thick) and thinly slice the red onion. If the onion is strong, soak slices in cold water for 5–10 minutes and drain well.
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Make the dressing: In a medium bowl, whisk together Greek yogurt, garlic powder (or minced garlic), lemon juice, salt, pepper, and dill until smooth.
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Combine: Add the sliced cucumbers and onions to the dressing and toss gently until evenly coated. Taste and adjust seasoning as needed.
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Garnish and serve: Sprinkle extra dill on top and serve immediately for the best texture and creaminess.
Notes
- Thinly slice cucumbers for a pleasing texture that blends with the yogurt.
- Add salt just before serving if you prefer the cucumbers to remain extra crisp.
- Soak onion slices to reduce sharpness if needed.
- The salad is best served immediately; cucumbers release water over time and will thin the dressing.
- If preparing ahead, salt and drain the cucumbers for 15–20 minutes and pat dry to keep the dressing thick.
- To substitute regular yogurt, strain it for 10–15 minutes to thicken before using.
Nutrition
| Carbohydrates: 7g
| Protein: 10g
Nutrition information is an approximation and should be used as a guide.