This creamy Greek yogurt cucumber salad is quick and easy to make, with no mayo and no heaviness. Made with crisp cucumbers, creamy Greek yogurt, and fresh herbs, it comes together in just 10 minutes using only seven ingredients. It is light, cool, and perfect as a summer side, a quick lunch, or something to bring to a potluck.
Why do I love this recipe?
- Light and refreshing, perfect for a hot day.
- Made with simple pantry ingredients.
- Naturally low in calories.
- No mayo cucumber salad, just creamy protein-rich Greek yogurt dressing.
- Ready in just 10 minutes.
It reminds me of the cucumber raita we grew up eating, but with a refreshing Mediterranean twist. Most of the summer salads I share on this website are packed with colorful vegetables and bright flavors, but this one is simpler and incredibly refreshing.
This creamy cucumber salad is light, nourishing, and perfect on hot afternoons. Serve it as an easy summer side, pack it for a light lunch, or bring it to a potluck. Try it with my Mediterranean Stuffed Chicken Breast, Mediterranean Roasted Vegetables, or Mediterranean Shakshuka for a fresh and flavourful meal.
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Salad Ingredients
I used only 7 ingredients for this yogurt cucumber salad. Simple pantry staples. It is quick, easy, and still turns out fresh, creamy, and delicious.
- Cucumber: This is the main crunch in the salad. It adds a crisp, refreshing, and hydrating base. I used English cucumber, but you can also use Persian cucumber, which is sweeter and has fewer seeds. If you’re using a regular cucumber, it’s better to remove the seeds.
- Red onion: I love adding onion to salads. It gives a nice sharp kick. If the flavor feels too strong, rinse the sliced onion in cold water to mellow it out. You can substitute them with shallots or green onions.
- Greek yogurt: It makes the salad creamy and tangy, and also adds protein. Full-fat yogurt gives this cool cucumber salad a rich and creamy taste, just like mayo, but it's a healthier option. Low-fat or fat-free yogurt works well too.
- Garlic powder: This adds a mild garlic flavor. You can also use freshly minced garlic if you prefer.
- Lemon juice: It brightens up the salad. Add lemon zest for more brightness. Lime juice is a good substitute. You can also use red wine vinegar or white wine vinegar if that’s what you have.
- Fresh dill or other herbs: This adds a burst of freshness to this Greek yogurt cucumber salad. Dill is the classic choice, but parsley or cilantro work well too, depending on what you have at home.
Please check the recipe card at the end of the post for exact ingredient quantities.
How to Make Greek Yogurt Cucumber Salad
Step 1: Prep the veggies. Thinly slice the cucumber and onions.
Step 2: Make the dressing: In a medium bowl, whisk together the Greek yogurt, garlic powder (or finely chopped fresh garlic), lemon juice, salt, pepper, and dill. Mix well until smooth.
Step 3: Add the sliced cucumbers and onions to the bowl with the dressing. Gently mix until everything is well coated. Taste and adjust the seasoning if needed.
Step 4: Sprinkle fresh dill on top. This salad tastes best when served fresh, immediately after mixing. The cucumbers stay crisp, and the yogurt remains nice and creamy.
Tips for the Best Cucumber Yogurt Salad
- Thinly slicing the cucumber is important for getting the best texture. It blends beautifully with the creamy Greek yogurt.
- Mellow the onions if they taste too sharp. Soak the sliced onion in a bowl of cold water for about 10 minutes, then drain it well. This softens the bite so it blends nicely into the salad.
- Serve the salad immediately after mixing. If stored for too long, it can turn watery and lose its creamy texture because cucumbers release moisture over time.
- Always taste and adjust the seasoning before serving this Mediterranean cucumber salad. A little extra salt, lemon juice, or herbs can make a big difference.
- Drain the cucumber. Optional, but helpful if you're making this salad in advance. It can prevent the salad from getting watery. Cucumbers can release a lot of water. For a thicker, less watery salad, place the sliced cucumbers in a colander and sprinkle a little salt over them. Let them sit for 15 to 20 minutes to draw out the extra moisture. Then pat them dry with a paper towel before mixing.
Serving Suggestions
This creamy cucumber salad is the perfect cooling side for spicy or grilled dishes. Serve it with:
- Harissa chicken skewers or grilled tandoori chicken skewers.
- Spicy Cajun shrimp or Cajun chicken bites.
- Mediterranean roasted vegetables, Roasted potatoes, Mediterranean chicken wrap, or falafel.
- As a light starter or appetizer.
It also works great as a quick lunch on its own, especially on hot days.
Recipe FAQs
For this creamy cucumber salad, English cucumber is the best choice. It’s slightly sweet, has thin skin, and very few seeds, so there’s no need to peel or scoop anything out.
Persian cucumbers are also a great option. They are small, crisp, and seedless, which makes them perfect for salads.
If you’re using regular garden cucumbers, it’s better to peel the thick skin and remove the seeds. This helps keep the salad from turning watery and keeps the texture nice and crisp.
This salad tastes best when served fresh, immediately after mixing. The cucumbers stay crisp, and the yogurt remains nice and creamy.
You can store any leftovers in the fridge for a few hours, but cucumbers tend to release water as they sit. This can make the salad a little watery and less creamy. If you need to store it, keep it in an airtight container and give it a good stir before serving. For the best texture and taste, try to enjoy it as soon as it's made.
Yes, you can. I have made it with regular yogurt many times. But keep in mind that regular yogurt is thinner, so the dressing won’t be as creamy. For a similar texture, strain the yogurt using a muslin cloth or fine sieve for 1 hour to remove excess water.
Recipe Card
Greek Yogurt Cucumber Salad
Equipment
- 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/finely chopped garlic
- 2 teaspoon lemon juice
- salt to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh dill leaves (discard stems, chop fronds) or parsley/cilantro
Instructions
- Prep the veggies: Cucumbers: Thinly slice the cucumber using a slicer. If you don’t have one, a sharp knife works just fine. No need to peel the cucumber unless the skin is too thick.Red onion: Thinly slice the onion. If it feels too strong, soak the slices in a bowl of cold water for 5 to 10 minutes, and then drain well. This helps to reduce the sharpness of onion.
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, garlic powder (or finely chopped fresh garlic), lemon juice, salt, pepper, and dill. Mix well until smooth.
- Combine: Add the sliced cucumbers and onions to the bowl with the dressing. Gently mix until everything is well coated. Taste and adjust the seasoning if needed.
- Garnish with fresh herbs: Sprinkle fresh dill on top. This salad tastes best when served fresh, immediately after mixing. The cucumbers stay crisp and the yogurt remains nice and creamy.
Video
Notes
- Thinly slicing the cucumber is important to achieving the best texture. It blends beautifully with the creamy Greek yogurt.
- Mellow the onions if they taste too sharp. Soak the sliced onion in a bowl of cold water for about 10 minutes, then drain it thoroughly. This softens the bite so it blends nicely into the salad.
- Serve the salad immediately after mixing. If stored for too long, it can turn watery and lose its creamy texture because cucumbers release moisture over time.
- Always taste and adjust the seasoning before serving this Mediterranean cucumber salad. A little extra salt, lemon juice, or herbs can make a big difference.
- Drain Your Cucumber (Optional, but it helps to avoid a watery salad). Cucumbers can release a lot of water. For a thicker, less watery salad, place the sliced cucumbers in a colander and sprinkle a little salt over them. Let them sit for 15 to 20 minutes, then press gently to draw out the extra moisture. Then pat them dry with a paper towel before mixing. This step is helpful if you’re making the salad ahead of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I've made Greek yogurt cucumber salad many times, and it's always a winner. It comes together quickly with just a few ingredients, making it incredibly easy. The cooling and refreshing taste is amazing, especially on a hot day when you want something creamy yet fulfilling. It pairs up beautifully with spicy meals.