Cucumber Greek Yogurt Salad (Printable Version)

Creamy cucumber and Greek yogurt blend with fresh dill and garlic for a light, refreshing dish.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 ½ cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 2 tablespoons fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Additional dill or mint leaves
12 - A drizzle of olive oil

# How To Make It:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes. Pat dry with paper towels.
02 - In a large mixing bowl or salad shaker jar, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Mix until smooth and creamy.
03 - Add cucumbers and red onion to the yogurt mixture. Gently toss or shake until evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Chill for at least 30 minutes for optimal flavor (optional).
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under 15 minutes with no cooking, just chopping and stirring.
  • The yogurt makes it creamy and satisfying without any mayo or heavy dressing.
  • It stays crisp and bright even after sitting in the fridge, so you can make it ahead.
  • You can eat it as a side, a dip, or even a light lunch on its own.
02 -
  • Do not skip salting and draining the cucumbers, I learned this the hard way when my first batch turned into cucumber soup.
  • Taste the yogurt mixture before adding the cucumbers so you can fix the seasoning while it is still easy to stir.
  • Use full-fat yogurt if you want it to feel more like a meal, the richness makes a big difference.
03 -
  • If your yogurt is too thick, thin it out with a teaspoon of water or extra lemon juice so it coats the cucumbers evenly.
  • For a deeper flavor, let the garlic sit in the lemon juice for a few minutes before mixing it into the yogurt.
  • Use English or Persian cucumbers if you can find them, they have thinner skins and fewer seeds, so there is less prep work.
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