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Creamy Cucumber Yogurt Salad

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A light and refreshing creamy cucumber yogurt salad made with crisp cucumbers, fresh herbs, garlic, and tangy Greek yogurt. Perfect as a cooling side dish for warm days, potlucks, or alongside grilled meals.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 3 to 4 seedless cucumbers (about 2 pounds), thinly sliced
  • ¼ medium red onion, thinly sliced and roughly chopped
  • 1 cup non-fat plain Greek yogurt
  • 1 clove garlic, finely minced or pressed
  • Juice from ½ medium lemon (about 1½ tablespoons)
  • ¼ cup freshly chopped dill, plus extra for garnish
  • ¼ cup freshly chopped mint, plus extra for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Thinly slice the cucumbers into rounds. If using cucumbers with large seeds, scoop them out before slicing. Thinly slice and roughly chop the red onion.
  2. Place the sliced cucumbers and red onion in a large mixing bowl.
  3. In a separate small bowl, stir together the Greek yogurt, minced garlic, lemon juice, chopped dill, chopped mint, kosher salt, and black pepper until smooth.
  4. Pour the yogurt dressing over the cucumbers and onions. Gently toss until evenly coated.
  5. Taste and adjust seasoning with additional salt or pepper if needed.
  6. Cover and refrigerate for at least 1 hour before serving. Garnish with extra dill and mint just before serving.

Notes

  • Can be made up to 1 day in advance; best enjoyed within 24 hours.
  • If excess liquid forms after chilling, simply stir before serving.
  • For less watery salad, lightly salt cucumbers and let sit 20 minutes, then drain before mixing.
  • Fresh herbs are strongly recommended; if using dried, reduce quantity to one-third.
  • Not suitable for freezing. Serve chilled or at cool room temperature.

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