Greek Yogurt Cucumber Salad

5 from 1 vote

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 few basic ingredients. It is light, cool, and perfect as a summer side, a quick lunch, or something to bring to a potluck.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mediterranean

Servings:

Calories: 41kcal

Author: Preeti Nayak

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.

Video

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.

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