Creamy Greek Yogurt Cucumber Salad with Dill & Lemon

This Greek Yogurt Cucumber Salad is light, herby, and creamy without heavy mayo or sour cream. Ready in about 10 minutes using a few simple ingredients, it’s a fresh, tzatziki-inspired side that pairs well with grilled proteins or sandwiches.

Why You’ll Love This Recipe

Typical cucumber salads can feel heavy or overly onion-forward. This version swaps sour cream or mayo for Greek yogurt for a lighter, tangy creaminess. The flavor is driven by fresh herbs—dill and mint—with a squeeze of lemon to brighten the dish. There’s no raw garlic or strong onion here, so the result is clean, refreshing, and versatile.

It comes together quickly and benefits from a short chill in the fridge so the flavors meld. Serve it alongside grilled chicken or salmon, stuffed in a pita with falafel, or enjoy it straight from the bowl for a light lunch on warm days.

Ingredients

• Greek yogurt: Plain Greek yogurt provides thickness and tang. Nonfat works fine, or use whole-milk Greek yogurt for extra creaminess.
• Olive oil: Extra virgin olive oil adds richness and a fruity note.
• Lemon juice: Fresh lemon brightens the dressing—about a tablespoon (half a lemon).
• Dill and mint: Fresh chopped dill and mint give the salad its herb-forward character. Dried herbs aren’t recommended here.
• Cucumber: Thinly sliced English or Persian cucumber works best—no need to peel English cucumbers.
• Salt and pepper: A pinch of sea salt and freshly ground black pepper to taste.

The full ingredient amounts are listed in the recipe card below.

How to Make Cucumber Salad with Greek Yogurt

1. Whisk the dressing: In a large bowl, combine Greek yogurt, olive oil, fresh lemon juice, chopped dill, chopped mint, and salt. Whisk until smooth and fully incorporated.

2. Add the cucumber slices to the dressing and toss gently until each slice is coated. Season with freshly ground black pepper to taste.
3. Refrigerate for 30 minutes if you can—this helps the flavors meld. Serve chilled.

Expert Tips

• Slice evenly: Thin, uniform cucumber slices ensure every bite is well coated. Use a sharp knife or a mandoline if you prefer.
• Skip salting: You don’t need to salt the cucumbers first for this recipe. If using garden cucumbers, pat them dry to remove excess moisture.
• Chill for better flavor: Thirty minutes in the fridge mellows and harmonizes the lemon and herbs with the yogurt.
• Taste before serving: After chilling, give it a quick stir and adjust lemon, salt, or pepper as needed.

Variations

Customize this salad with simple additions or swaps:

• More lemon: Add lemon zest and an extra squeeze of juice for brighter citrus notes.
• Garlic: For a more classic tzatziki feel, add one small grated garlic clove or a pinch of garlic powder.
• Feta: Crumbled feta adds salty creaminess and makes the salad heartier.
• Chickpeas: Rinsed canned chickpeas turn this into a more filling lunch salad.
• Radishes: Thinly sliced radishes contribute crunch and a mild peppery bite.
• Vinegar swap: Replace lemon with a splash of red wine vinegar for a different acidic profile.

Serving Suggestions

This salad is multifunctional: serve it as a side with grilled meats or fish, tuck it into a pita with falafel and roasted vegetables, or enjoy it on its own for a light meal. It also complements Mediterranean sides like hummus or grain bowls, and works well at brunch alongside bagels or smoked salmon.

If taking it to a BBQ, make it a few hours ahead and keep it chilled—the salad holds up well and travels easily.

Make Ahead and Storage

Make ahead: Prepare the dressing up to a day in advance. If making the salad the day before, store the sliced cucumbers separately and combine just before serving to keep them crisp.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 2 days. If the salad releases liquid, drain excess and stir in a spoonful of yogurt to refresh the texture.

Frequently Asked Questions (FAQ’s)

More Cucumber Recipes

• Cucumber Carrot Salad
• Cucumber Gazpacho
• Cucumber Mango Salad with Avocado
• Cucumber Strawberry Salad with Arugula

If you try this recipe, come back and leave a rating and a comment to share how it turned out.

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