If there’s one dish that feels like a gentle breeze on a hot day, it’s Cucumber Yogurt Salad. This simple mix of crisp cucumber slices and tangy yogurt dressing is the very definition of refreshing. And the best part? It comes together in about 10 minutes—just enough time to set the table and grab your favorite sun hat.
Think of it as the love child between a classic Greek salad and a silky tzatziki salad. The cucumber keeps things light and hydrating, while the dill, garlic, and lemon bring bright Mediterranean vibes. It’s the kind of dish that makes you want to linger over a long lunch, preferably with a glass of chilled white wine.
This Mediterranean side dish is my go-to when I need something that looks (and tastes) impressive without requiring a single moment of stovetop sweat. Whether you’re planning a summer cookout, a casual picnic, or just a Tuesday night dinner, this salad delivers cool, creamy comfort in every bite.
Why You’ll Love This Cucumber Yogurt Salad
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A refreshing cucumber recipe that’s ready in 10 minutes.
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Naturally low in calories yet full of flavor.
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Doubles as a dip—hello, pita bread.
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A perfect easy summer salad that pairs with just about everything.
Ingredients
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2 English cucumbers (about 600 g)
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120 g Greek yogurt (½ cup) or plain yogurt
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8 g fresh dill, finely chopped (2 tbsp)
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15 ml extra virgin olive oil (1 tbsp)
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1 garlic clove, minced (about 3 g)
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½ lemon, zested and juiced (about 15 ml lemon juice)
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5 g salt (1 tsp), or to taste
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Freshly ground black pepper, to taste
How to Make This Easy Summer Salad
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Wash cucumbers well. Using a mandolin, food processor, or sharp knife, slice into thin rounds (2–3 mm thick).
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In a small bowl, whisk Greek yogurt, dill, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until creamy.
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Add cucumber slices to a large bowl. Pour dressing over the top.
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Toss gently to coat without breaking the slices.
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Serve right away, or cover and chill for up to 30 minutes for extra flavor melding.
Cooking Tips for a Crisp, Creamy Salad
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Go English. English cucumbers are seedless and less watery, perfect for salads.
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Drain for extra crunch. If your cucumbers seem watery, sprinkle them with a pinch of salt, let them sit for 10 minutes, then pat dry before dressing.
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Yogurt swap. For a tangier bite, use full-fat Greek yogurt; for a lighter feel, plain low-fat works too.
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Garlic intensity: Love a garlicky kick? Let the dressing sit for 5 minutes before tossing—it deepens the flavor.
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Make it a dip: Chop the cucumbers smaller, add an extra dollop of yogurt, and serve with pita chips or veggie sticks.
A Little Story from My Kitchen
One summer, during a heatwave that could’ve melted my flip-flops, I brought this salad to a friend’s backyard barbecue. It was meant to be a side dish, but somehow it became the main event—everyone kept coming back for “just one more scoop.” Even the kids, who normally side-eye anything green, were piling it on their plates.
Since then, I’ve made it for picnics, potlucks, and quiet dinners on the patio. Every time, I’m reminded that sometimes the simplest recipes are the ones people remember most. There’s something about the crisp cucumber, creamy yogurt, and fresh dill that feels like summer in a bowl.
What to Serve with Cucumber Yogurt Salad
This salad is the definition of versatile:
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Grilled meats: Lamb kebabs, chicken souvlaki, or fish.
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Mediterranean spread: Hummus, tabbouleh, olives, and warm pita bread.
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Light lunch: Serve over quinoa or alongside falafel for a vegetarian option.
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BBQ companion: It balances smoky ribs or burgers beautifully with its cool freshness.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers may release a little water, so give the salad a quick stir before serving again.
If making ahead, keep the dressing and sliced cucumbers separate until just before serving—this keeps the cucumbers crisp and the dressing creamy instead of watered down.
FAQs
Can I use regular cucumbers?
Yes, but peel and seed them first for the best texture.
Can I make this into a tzatziki salad?
Absolutely—just add a little more garlic and an extra squeeze of lemon.
Is Greek yogurt necessary?
It’s ideal for thickness, but plain yogurt works if you prefer a lighter texture.
Can I prep this salad in advance?
Slice the cucumbers and make the dressing ahead, but mix just before serving.
Every bite of this Cucumber Yogurt Salad feels like a mini vacation to the Mediterranean—sunshine optional but highly recommended. It’s creamy, tangy, and cooling in a way that makes you want to grab seconds (or thirds). Whether you’re feeding a crowd or just yourself, this salad brings the kind of simple joy that’s always in season.
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Cucumber Yogurt Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cucumber Yogurt Salad is a crisp, creamy, and refreshing Mediterranean-inspired side dish made with thinly sliced cucumbers tossed in a tangy Greek yogurt dressing with fresh dill, garlic, lemon, and olive oil. Ready in just 10 minutes, it’s the perfect summer salad for barbecues, picnics, or light lunches.
Ingredients
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2 English cucumbers (about 600 g)
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½ cup (120 g) Greek yogurt or plain yogurt
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2 tbsp (8 g) fresh dill, finely chopped
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1 tbsp (15 ml) extra virgin olive oil
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1 garlic clove, minced (about 3 g)
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½ lemon, zested and juiced (about 15 ml lemon juice)
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1 tsp (5 g) salt, or to taste
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Freshly ground black pepper, to taste
Instructions
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Wash cucumbers and slice into thin rounds (2–3 mm) using a mandolin, food processor, or sharp knife.
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In a small bowl, whisk together yogurt, dill, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until smooth and creamy.
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Place cucumber slices in a large bowl and pour dressing over them.
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Toss gently to coat without breaking the slices.
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Serve immediately, or chill up to 30 minutes for flavors to meld.
Notes
For extra crunch, salt cucumber slices and let them sit 10 minutes, then pat dry before dressing.
Greek yogurt gives a thicker, creamier texture, while plain yogurt makes it lighter.
Add more garlic for a bolder flavor.
Chop cucumbers smaller and add extra yogurt for a dip-style version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mediterranean