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Greek yogurt cucumber salad in a bowl from the top view.
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4.94 from 16 votes

Greek Yogurt Cucumber Salad Recipe

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.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

  • 1/2 cup plain Greek yogurt full fat
  • 2 cloves garlic ~ 1 1/2 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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

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