This creamy Greek yogurt cucumber salad is quick, easy, and ready in 10 minutes with a few basic ingredients. It is light, creamy, and perfect as a refreshing summer side dish.
This yogurt cucumber salad recipe is made with crisp cucumbers, creamy Greek yogurt, and fresh herbs. I love it because it has no mayo and is so light and refreshing, making it perfect for hot days, quick lunches, or potlucks.
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This cucumber yogurt salad uses a creamy Greek yogurt dressing instead of mayonnaise, keeping it light but still rich in taste. It pairs really well with Mediterranean-style meals like Mediterranean stuffed chicken breast, Mediterranean roasted vegetables, or Mediterranean shakshuka.
About this Recipe
This yogurt cucumber salad feels so light and refreshing, especially on a hot day. It reminds me of the cucumber raita we grew up eating, but with a refreshing Mediterranean twist.
The one thing that can make or break this salad is the cucumber. If it is not handled properly, it can release water and make the yogurt dressing thin, reducing the creaminess of the salad.
A simple trick is to sprinkle a little salt on the sliced cucumbers and let them sit for a while. This helps draw out excess water, which you can drain before mixing. I personally still prefer adding salt at the end, just before serving, so the salad stays fresh, crisp, and perfectly balanced.
Why You'll Love It
- Ready in just 10 minutes with simple pantry ingredients. Everything is in your kitchen pantry, and it is perfect for quick summer meals.
- Light, creamy, and very refreshing. This yogurt cucumber salad uses a creamy, protein-rich Greek yogurt dressing instead of mayo.
- No mayonnaise, but still rich and tasty. Greek yogurt adds the perfect creaminess without mayo to this salad.
- Perfect as a side for spicy or grilled meals. The cucumber and greek yogurt cools down the spice.
Salad Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Cucumber: This is the main crunch in this salad recipe. It adds a crisp, refreshing, and hydrating base. I used an English cucumber, but you can also use a 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 (scallions). They give a milder and fresher taste.
- 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 yogurt cucumber salad. Dill is the classic choice, but parsley or cilantro work well too, depending on what you have at home.
How to Make Greek Yogurt Cucumber Salad (Step-By-Step Recipe)
Step 1: Prep the vegetables. Slice the cucumber and onion into thin, even pieces.
Step 2: Make the dressing: In a medium bowl, add Greek yogurt, garlic powder (or finely chopped fresh garlic), lemon juice, salt, pepper, and dill. Whisk everything together until the mixture becomes smooth and creamy.
Step 3: Add the sliced cucumbers and onions to the bowl with the dressing. Toss gently until everything is evenly coated. Taste and adjust salt, pepper, or lemon if needed.
Step 4: Sprinkle fresh dill on top before serving. It’s best enjoyed right away after mixing, so the cucumbers stay crunchy and the yogurt dressing stays smooth and creamy.
Tips for the Best Yogurt Cucumber 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.
- Always taste and adjust the seasoning before serving this Mediterranean cucumber yogurt 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.
What to serve with this Salad?
This yogurt cucumber salad pairs really well with spicy and grilled dishes. I love it with Schezwan chicken fried rice, garlic chili oil noodles, or South Indian chicken fry, because it helps balance out the heat.
It also works beautifully with grilled chicken, tandoori skewers, Cajun chicken bites, Cajun shrimp, and Mediterranean dishes like Mediterranean roasted vegetables, falafel, wraps, or roasted potatoes. You can even enjoy it as a light starter or a quick cooling side on its own.
Recipe FAQs
For this yogurt cucumber salad, English cucumbers are best because they are mild, slightly sweet, and have thin skin, so no peeling is needed. Persian cucumbers also work well since they are crisp and nearly seedless. If using regular cucumbers, peel the skin and remove seeds to prevent extra water in the salad.
Best enjoyed fresh for crunchy cucumbers and a thick, creamy dressing. If needed, prep ingredients ahead and mix just before serving. Once mixed, it can stay in the fridge for 2-3 hours, but it is not ideal overnight as cucumbers release water and the dressing turns thin.
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 regular yogurt using a muslin cloth or fine sieve for 1 hour to remove excess water from the yogurt.
Recipe Card
Greek Yogurt Cucumber Salad
Video
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 substitute with 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 the 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.
Notes
- Thinly slice the cucumber for the best texture. It mixes better with the creamy Greek yogurt and gives a nicer bite.
- Add salt to the salad only when ready to serve.
- If the onion feels too strong, soak the slices in cold water for about 10 minutes. Drain well before adding to the salad.
- This salad is best served immediately after mixing. If it sits for too long, the cucumbers will release water, and the dressing may become thin.
- Taste before serving and adjust seasoning if needed. A little extra salt, lemon juice, or herbs can lift the flavour.
- If making ahead, you can reduce excess water by salting the cucumber. Place sliced cucumber in a colander, sprinkle a little salt, and let it rest for 15-20 minutes. Pat dry before mixing for a thicker, creamier salad.
- Ingredient swap: If you are using regular yogurt instead of Greek yogurt, strain it for 10-15 minutes using a muslin cloth or fine sieve. This removes extra water and gives a thicker, creamy texture closer to Greek yogurt.
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.