When the weather gets warm, there’s nothing more refreshing than a crisp, creamy salad. This cucumber yogurt salad is the perfect balance of cool, tangy, and satisfying — a dish that feels light yet flavorful. Originating from Mediterranean and Middle Eastern traditions, it combines fresh cucumber with a creamy yogurt dressing, seasoned with herbs and a hint of garlic. Whether served as a side dish or enjoyed as a healthy snack, it’s a recipe you’ll want to make again and again.
Why You’ll Love This
Refreshing & Light: Perfect for summer or as a cooling side dish to spicy meals.
Healthy & Nutritious: Packed with vitamins, probiotics, and hydration.
Quick & Easy: Ready in under 10 minutes with minimal prep.
Versatile: Great with grilled meats, roasted veggies, or as part of a mezze platter.
Make-Ahead Friendly: Stays delicious in the fridge for hours, allowing the flavors to meld.
Ingredients & Equipment
Ingredients:
2 large cucumbers (English or Persian cucumbers preferred)
1 cup plain Greek yogurt (or regular plain yogurt)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh dill (or mint), finely chopped
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional: A drizzle of olive oil, paprika, or sumac for garnish
Equipment:
Cutting board & sharp knife
Mixing bowl
Whisk or spoon
Measuring spoons
Garlic press (optional, but helpful)
Step-by-Step Instructions
Prep the cucumbers
Wash thoroughly and peel if desired. Slice thinly or dice into small cubes. For extra crispness, pat dry with a paper towel.
Make the yogurt dressing
In a mixing bowl, combine yogurt, lemon juice, minced garlic, salt, pepper, and chopped dill (or mint). Whisk until smooth.
Combine & Toss
Add the cucumbers to the yogurt mixture and gently stir until evenly coated.
Chill & Serve
For best flavor, cover and refrigerate for at least 30 minutes before serving.
Garnish (Optional)
Drizzle with olive oil and sprinkle with paprika or sumac for a pop of color.
Pro Tips
Prevent Wateriness: Lightly salt cucumbers and let them sit for 10 minutes before mixing; then drain excess liquid.
Extra Flavor Boost: Add a pinch of cumin or chopped green onions for depth.
Texture Variation: Mix in a handful of chopped tomatoes or radishes.
Herb Swap: Dill is classic, but fresh mint gives a refreshing twist.
Storing Leftovers
Store the cucumber yogurt salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time; simply stir before serving to refresh the texture. For best results, prepare the yogurt dressing separately and mix with cucumbers just before eating if you want maximum crunch.
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Cucumber Yogurt Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cool and creamy cucumber yogurt salad made with fresh herbs, perfect as a side dish or refreshing snack.
Ingredients
2 large cucumbers
1 cup plain Greek yogurt (or regular plain yogurt)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh dill (or mint), finely chopped
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Optional: A drizzle of olive oil, paprika, or sumac for garnish
Instructions
Prep the cucumbers
Wash thoroughly and peel if desired. Slice thinly or dice into small cubes. For extra crispness, pat dry with a paper towel.
Make the yogurt dressing
In a mixing bowl, combine yogurt, lemon juice, minced garlic, salt, pepper, and chopped dill (or mint). Whisk until smooth.
Combine & Toss
Add the cucumbers to the yogurt mixture and gently stir until evenly coated.
Chill & Serve
For best flavor, cover and refrigerate for at least 30 minutes before serving.
Garnish (Optional)
Drizzle with olive oil and sprinkle with paprika or sumac for a pop of color.
Notes
For extra flavor, add a pinch of ground cumin or a spoonful of chopped red onion.
This salad pairs well with grilled meats, flatbreads, or spicy dishes.
Use full-fat Greek yogurt for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean