Cucumber Salad With Greek Yogurt

This cucumber salad with Greek yogurt is creamy, refreshing and the perfect side dish for just about any meal. It’s made with a simple garlic yogurt dressing, fresh herbs and some red onion for a little crunch! Light, tangy and full of flavour, this is a salad you’ll make on repeat.

This cucumber salad with Greek yogurt is creamy, cooling and just the thing to balance out rich, savoury dishes. It can be whipped up in 5 minutes and is the perfect side to so many of my favourite midweek meals.

I love serving it alongside a piece of pan seared steak, crispy roast chicken or some grilled vegetables. It's also a lovely addition when making my slow cooked lamb souvlaki. The crisp cucumbers and tangy yogurt dressing cut through the richness and bring a refreshing element to the plate.

This is one of favourite salads to make, especially during the summertime.

Ingredients For Creamy Cucumber Salad

• Cucumbers: You can use any cucumber you like to make this salad from English cucumbers to Lebanese cucumbers.
• Greek yogurt: The base of the dressing, Greek yoghurt is thick, creamy and tangy. I always like to use a full fat Greek yoghurt when making this dressing. You could also replace this with sour cream if you want a richer dressing.
• Garlic: While I use garlic confit in the video, you can always replace this one clove of grated garlic. If using raw garlic, you will have a stronger garlic flavour throughout.
• Red onion: Red onions are sweeter and great in a salad but you can use any variety of onion you have on your hand.

popular Additions

• Fresh herbs: Up the amount of fresh herbs and add some dill or mint to add extra freshness and a burst of flavour.
• Feta cheese: Crumbled on top for a salty, creamy touch.
• Cherry tomatoes: Halved and tossed through for sweetness and colour. You could even add some sun-dried tomatoes!
• Avocado: I love to toss half an avocado into this salad for some extra creaminess!
• Chickpeas or grilled chicken: For added protein and a more filling salad.

How To Make Creamy Cucumber Salad

This salad comes together in minutes. Smash the cucumbers, mix the creamy yogurt dressing, and toss it all together for a fresh and easy side.

Step 1: Combine all ingredients for the dressing.

Step 2: Add cucumbers, red onion and parsley to the bowl with the dressing and mix until combined and the cucumbers are well coated in the dressing.

Step 3: Serve immediately so the cucumbers don't sweat and the salad doesn't go soggy.

Helpful Tips

• Smash the cucumbers: I love smashing the cucumbers rather than slicing them—it creates more surface area for the dressing to cling to and gives the salad a rustic, satisfying texture. Finely slicing the cucumbers will give the salad a more delicate feel. Both ways work beautifully depending on your mood or how you're serving it.
• Salt the cucumbers first: Let them sit with a sprinkle of salt for 10–15 minutes, then drain off the excess water. This keeps the salad from becoming watery and helps the cucumbers stay crisp.
• Use garlic confit for depth: Garlic confit adds a mellow, sweet flavour that blends beautifully with the yogurt—perfect if you want to avoid the sharpness of raw garlic.
• Serve chilled: This salad is best served chilled and immediately. If you let the salad sit for too long, the cucumbers will sweat water and make the salad very soggy.

FAQ's

How To Serve

This cucumber salad is incredibly versatile and can be served in so many ways. I love plating it up alongside rich mains like pan-seared steak, roast chicken or slow cooked lamb—it brings a refreshing balance to the meal. You can also spoon it into wraps, serve it as part of a mezze spread, or simply enjoy it on its own with some warm flatbread or focaccia. It’s light, creamy and goes with just about everything.

How To Store

This salad is best enjoyed fresh and doesn’t store well. The cucumbers release a lot of water over time, which makes the dressing thin and the salad soggy. If you want to prep ahead, you can mix the dressing separately and toss it with the cucumbers just before serving for the best texture.

If you make this cucumber salad with Greek yogurt 🥒🤍 please tag me on Instagram, TikTok or Pinterest so I can see your fresh and creamy creations! 💫🧑‍🍳 If you have any questions or want to leave a review, pop them in here 📝 I always love hearing your thoughts and chatting all things food! 💬😊

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5 from 2 votes

Cucumber Salad with Greek Yogurt

By Daen Lia

This cucumber salad with Greek yogurt is creamy, refreshing and the perfect side dish for just about any meal.

Prep Time: 5 minutes mins

Servings: 6

Ingredients 

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• ▢ 2 large cucumbers
• ▢ ½ red onion, finely sliced
• ▢ ¼ cup parsley, finely sliced
• ▢ ½ cup Greek yogurt
• ▢ 6 garlic confit cloves, or 1 fresh raw garlic clove, minced
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon honey
• ▢ salt and pepper

Cook ModePrevent your screen from going dark

Instructions 

• Smash cucumbers: Begin by smashing and slicing the cucumbers. Using the smooth side of a mallet, smash the cucumber until it begins to break open. Cut the cucumber in half and slice.
• Dressing: In a large bowl, combine the yogurt and garlic confit. Mash the garlic confit into the dressing until a chunky paste forms. Add the olive oil, lemon juice, honey and salt and pepper and whisk until well combined.
• Salad: Add the cucumbers, red onion and parsley to the bowl with the dressing and mix through with your hands until the cucumber is well coated in the dressing. Serve immediately.

Notes

Storage: This salad is best enjoyed fresh and doesn’t store well. The cucumbers release a lot of water over time, which makes the dressing thin and the salad soggy. If you want to prep ahead, you can mix the dressing separately and toss it with the cucumbers just before serving for the best texture.

Salt cucumbers: While I don't salt my cucumbers as I always serve this salad when freshly made, this is a step that can be taken to ensure the cucumbers don't sweat water. To salt cucumbers, sprinkle them with salt and let them sit for 10–15 minutes in a colander. This draws out excess water, keeping your salad crisp and preventing it from getting soggy. Rinse and pat dry before using.

Nutrition

Calories: 67kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 1mgSodium: 8mgPotassium: 56mgFiber: 0.3gSugar: 4gVitamin A: 215IUVitamin C: 5mgCalcium: 25mgIron: 0.2mg

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

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