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.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, Pasta with Greek Yogurt Sauce, and Greek Yogurt Chicken Salad recipes.

Greek cucumber salad recipe with greek yogurt dressing in a bowl from the top view.

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:

Ingredients for cucumber yogurt salad recipe from the top view.

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.

Optional Add-ins and Substitutions:

  • Sour cream: Not a fan of yogurt? Use sour cream instead. I recommend using a lesser amount, about ½ cup. If you are a fan of mayo, you can add a few tablespoons to make it a bit more tangy and flavorful.
  • Fresh herbs: If fresh dill is not your favorite, substitute it with fresh mint and fresh parsley. While you can omit fresh herbs altogether, I love the burst of fresh flavor they bring to this summer salad.
  • Seasoning: Add a teaspoon of my Mediterranean seasoning blend to the creamy yogurt dressing for an even more authentic flavor.
  • Honey: You can add a teaspoon of honey to the tzatziki sauce salad dressing if you want your yogurt cucumber dill salad to taste slightly sweet.
  • Lemon Zest: I find that a small amount of lemon zest helps enhance the flavor of the creamy dressing and make it even more citrusy, but it is optional.
  • Ranch Dressing: If you are a fan of ranch flavors and don’t mind a different flavor profile (with a more American twist), you can use our yogurt ranch dressing instead of the yogurt sauce in the recipe below.

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:

A collage of images showing how to make cucumber salad with Greek yogurt.
  1. 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.
  2. 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.
  3. Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated. 
  4. 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:

Expert Tips:

While this creamy cucumber salad with Greek yogurt is pretty straightforward, there are a few things to pay attention to for the best results. Here are a few tips I learned during my recipe testing:

  • Use a mandolin slicer: If you have a mandolin slicer, this is the time to use it, as thinly sliced cucumbers make for a more aesthetically pleasing and delicate salad. Not to mention, it makes the process of making this yogurt and cucumber dish much faster.
  • Salt cucumbers: The cucumbers will inevitably release their juices as they sit. However, if you have the time, you can place the sliced cucumbers in a bowl fitted with a colander and sprinkle them with half a teaspoon of salt. Give them a toss and let the juices drain for 15-30 minutes. Doing so will draw the water out of the cucumbers and ensure that your cucumber yogurt dill salad remains crisp rather than becoming watery. 
  • Chill before serving: This salad can be served right away, but letting it sit in the fridge for 30 minutes to an hour allows all the flavors to blend and intensify, resulting in an even more refreshing yogurt cucumber salad. 
  • Taste for seasoning: Be sure to give it a taste before serving and add more seasoning if necessary.
Greek Yogurt Cucumber salad in a bowl with spoons on the side.


Is Greek yogurt and cucumber good for you?

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.

How do you keep cucumbers crisp in a salad?

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.

How to thicken a cucumber 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:

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

5 from 15 votes
Yields4 servings
Prep Time10 minutes
Total Time10 minutes
This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.


  • 1/2 cup plain Greek yogurt, full fat
  • 2 cloves garlic, ~ 1 1/2 teaspoons, minced
  • 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 ~ 2/3 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.


Calories: 76kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 609mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 15 votes (1 rating without comment)

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Recipe Rating


    1. I am happy to hear that you liked it Ruth.
      Thanks for coming by and taking the time to leave a review.

  1. salada maravilho, Gelo.
    So teve uma falha. Minha, não sua.
    Tava tão apetitosa que eu comi tudo e esqueci de fotografar.
    Obrigado linda.

    1. JJorge,
      Fico feliz em saber que você gostou. Eu adoraria ver uma foto dela na próxima vez que você fizer isso.
      Obrigado por ter vindo.

  2. 5 stars
    This looks fabulous but I am vegan and do not eat dairy. Can you suggest an alternative to the yogurt used for the dressing?

    1. Hi Gail,
      I have seen a lot of people use cashew-based dressings instead of yogurt. My favorite cashew-sauce is this green cashew dressing:
      I believe it would make a great substitute for yogurt. I hope this helps. Let me know if I can answer any questions.

  3. 5 stars
    You just brought back a lot of memories for me here. My grandmother used to make a very similar salad to this. I can’t wait to try your version.