Name: Creamy Cucumber Salad with Greek Yogurt Dressing
Prep time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced; 1 cup plain Greek yogurt (full-fat or low-fat); 1 garlic clove, minced or grated; 2 tbsp fresh dill, chopped (or 1 tsp dried dill); 1 tbsp lemon juice or white vinegar; 1 tbsp olive oil; Salt, to taste; Black pepper, to taste; 1/4 red onion, thinly sliced (optional)

This Creamy Cucumber Salad with Greek Yogurt Dressing is one of my favorite light and refreshing side dishes. Crisp cucumbers are tossed in a tangy, herby Greek yogurt dressing that’s cool, creamy, and perfect for warm days or alongside hearty meals. It’s a simple recipe that never fails to freshen up my plate.

Why You’ll Love This Recipe

I love this salad for how quick and easy it is to make with just a few ingredients. It’s healthier than traditional mayo-based versions thanks to the Greek yogurt, but it still delivers that creamy texture and bright flavor I crave. Whether I serve it with grilled meats, bring it to a picnic, or enjoy it as a light lunch, it always feels like a fresh, clean bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers (thinly sliced)
Greek yogurt (plain, full-fat or low-fat)
Garlic, minced or grated
Fresh dill, chopped (or dried dill)
Lemon juice or white vinegar
Olive oil
Salt
Black pepper
Red onion, thinly sliced (optional)

directions

I start by thinly slicing the cucumbers and placing them in a colander. I sprinkle them with a little salt and let them sit for about 15–20 minutes to draw out excess moisture, then pat them dry with a paper towel.
In a bowl, I whisk together the Greek yogurt, garlic, dill, lemon juice or vinegar, olive oil, salt, and pepper until smooth.
I add the cucumbers (and red onion if I’m using it) to the dressing and toss gently to coat.
I refrigerate the salad for at least 15 minutes before serving to let the flavors meld.
I give it a final stir and garnish with extra dill or a crack of black pepper before serving.

Servings and timing

This recipe serves 4 to 6 as a side dish. It takes about 10 minutes to prep, plus a brief rest period, so it’s ready in around 30 minutes total.

Variations

Sometimes I mix in a bit of sour cream for a richer dressing, or add a touch of honey if I want a hint of sweetness. When I want extra crunch, I add chopped celery or radishes. I’ve also made it with fresh mint for a Mediterranean twist or a sprinkle of feta cheese for tanginess.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will release more water over time, so I give it a good stir before serving. I don’t recommend freezing this salad since the cucumbers will lose their texture.

FAQs

Can I use regular cucumbers?

Yes, I can. I just peel them and remove the seeds to prevent the salad from getting watery.

How do I keep the salad from getting soggy?

I salt and drain the cucumbers first to draw out moisture, then pat them dry before mixing with the dressing.

Can I make it ahead of time?

Yes, I prepare it a few hours in advance and store it in the fridge. It actually tastes better once the flavors have had time to blend.

What if I don’t have dill?

I substitute with parsley, chives, or mint depending on the flavor I want. Dill is traditional, but other herbs work well too.

Is this salad low-carb or keto-friendly?

Yes, it’s naturally low in carbs, especially if I use full-fat Greek yogurt and skip any added sweeteners.

Conclusion

Creamy Cucumber Salad with Greek Yogurt Dressing is a fresh, light, and easy dish I love making again and again. It’s crisp, cool, and full of herby flavor—just the thing to round out any meal. Whether I’m grilling, meal prepping, or just need something refreshing on the side, this salad always delivers.