The best thing about this cucumber Greek yogurt salad is that it is easy to make with the most delicious yogurt salad dressing. Plus, it is made with a handful of ingredients you probably already have in your pantry.
Ingredients You’ll Need:
You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:
For the Greek yogurt salad dressing, you will need the following:
- Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
- Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
- Lemon juice: Freshly squeezed lemon juice is the best.
- Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
- Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
- Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
- Kosher Salt and Pepper
For The Salad, you will need:
- Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use.
- Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.
How To Make Cucumber Greek Yogurt Salad?
Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:
- Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
- Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
- Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated.
- Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.
How to Make Ahead and Store Leftovers?
When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:
- To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
- To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.
What To Serve It With?
This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:
- Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
- Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
- Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
- With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh.
According to Healthline, Greek yogurt is high in many nutrients and a good source of protein, fat, and carbohydrate source. Conversely, cucumber is a nutritious and low-calorie fruit that is high in water content and provides many essential nutrients and vitamins. So, consuming yogurt and cucumber together, as we do in this healthy cucumber salad, can be good for you.
You can keep cucumbers crisp by salting them for 15-30 minutes before assembling the salad. Place cucumber slices in a colander set in a bowl. They should release their juices as they sit. Drain and use them in your salad.
You can thicken your cucumber salad by adding and tossing a few tablespoons of extra Greek yogurt into the salad.
Other Cucumber Salad Recipes You Might Also Like:
- Cucumber Watermelon Salad
- Mozzarella Tomato Cucumber Salad
- Quinoa Tabbouleh Salad
- Avocado Jicama Cucumber Salad
If you try this Greek Yogurt Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Greek Yogurt Cucumber Salad Recipe
- 1 cup plain Greek yogurt full fat
- 2 cloves garlic ~ 2 teaspoons, minced
- ⅓ cup lemon juice freshly squeezed – from 2 lemons
- 1 teaspoon extra virgin olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- ¼ cup chopped fresh dill optional
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
- ¼ cup thinly sliced red onion or scallions – optional
- To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
- Place cucumber and red onion slices in a large salad bowl.
- Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
- Yields: This cucumber salad yields approximately 4 cups of salad (with 1 ¼ cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
- Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
- To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
- To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.