Creamy Cucumber Salad with Greek Yogurt

This creamy cucumber salad with Greek yogurt is cool, tangy, and ridiculously refreshing — crisp cucumbers and sharp red onion tossed in a light lemon-garlic yogurt dressing with plenty of fresh mint. It’s the kind of no-cook side that comes together in about 10 minutes and tastes even better after a quick chill in the fridge.

Made with Greek yogurt instead of mayo or sour cream, it’s lighter and higher in protein, with a tangy creaminess that pairs perfectly with grilled meats, Mediterranean dishes, or anything off the BBQ. It’s a summer staple that disappears fast at every cookout and potluck.

Why You’ll Love This Recipe

• Fresh, creamy, and ready in about 15 minutes
• Made with simple ingredients and no cooking
• Great with grilled chicken, skewers, pita, rice, or BBQ dishes
• Uses yogurt instead of a heavy mayo-based dressing
• Easy to make ahead with one simple trick to avoid excess water

Ingredients

• 3 standard cucumbers, or 2 long English cucumbers
• 1/2 red onion, finely sliced
• 1/4 cup mint leaves, finely chopped, or 2 teaspoons dried mint
• 1 cup full-fat yogurt, Greek or plain (about 240 g)
• 2 tablespoons extra virgin olive oil (30 ml)
• 2 tablespoons lemon juice (30 ml)
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Ingredient Notes & Substitutions

• Cucumbers: Standard cucumbers work well, but English cucumbers are extra crisp and have thinner skin. If using standard cucumbers with large seeds, scoop out the watery center before slicing.
• Red onion: Slice it thinly so it blends nicely into the salad. For a milder onion flavor, soak the slices in cold water for 5 to 10 minutes, then drain well.
• Mint: Fresh mint gives the salad its brightest flavor. Dried mint works too, but use less because the flavor is more concentrated.
• Yogurt: Full-fat yogurt makes the dressing creamy and smooth. Greek yogurt gives a thicker dressing, while plain yogurt makes it looser and easier to toss.
• Lemon juice: Fresh lemon juice keeps the dressing tangy and clean. Add a little extra if you like a sharper flavor.
• Garlic: One minced garlic clove adds savory flavor without overpowering the cucumbers. For a softer garlic taste, use a small clove.

Creamy Cucumber Salad with Greek Yogurt

• Slice the cucumbers into thin half-moons or rounds. If using standard cucumbers with large seeds, remove the watery center first.
• Finely slice the red onion and chop the mint leaves.
• In a small bowl, stir together the yogurt, extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
• Add the sliced cucumbers, red onion, and chopped mint to a large bowl.
• Pour the creamy lemon yogurt dressing over the cucumber mixture.

• Toss gently until the cucumbers are evenly coated.
• Taste and adjust with more lemon juice, salt, or pepper if needed.
• Serve right away, or chill for 15 to 20 minutes before serving.

Expert Tips

• Slice the cucumbers evenly so every bite has the same texture.
• For a thicker salad, use Greek yogurt instead of regular plain yogurt.
• If your cucumbers are very watery, lightly salt them and let them sit for 10 minutes, then pat dry before dressing.
• Add the dressing close to serving time for the freshest crunch.
• Use fresh lemon juice, not bottled, for the best flavor.
• Chop the mint finely so it spreads evenly through the dressing.
• Soak red onion in cold water if you want a softer, less sharp flavor.
• Serve chilled for the most refreshing taste.

Storage & Freezing

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving because the cucumbers may release some water.
• Freezer: This salad does not freeze well. Cucumbers and yogurt become watery and lose their texture after thawing.
• Thawing: Freezing is not recommended. For make-ahead prep, slice the cucumbers and mix the dressing separately, then combine shortly before serving.
• Make-ahead tip: Prepare the dressing up to 2 days ahead and keep it covered in the fridge. Slice the cucumbers and onion the same day you plan to serve for the best crunch.

Variations

• Greek-style cucumber salad: Add dill, crumbled feta, and a few olives.
• Spicy cucumber salad: Add a pinch of cayenne or red pepper flakes to the dressing.
• Herb yogurt cucumber salad: Use a mix of mint, parsley, and dill.
• Extra lemony version: Add lemon zest with the lemon juice.
• Crunchy cucumber tomato salad: Add halved cherry tomatoes right before serving.

Creamy Cucumber Salad with Lemon Yogurt Dressing

A fresh and creamy cucumber salad made with sliced cucumbers, red onion, mint, and a tangy lemon yogurt dressing. This easy no-cook side dish is cool, crunchy, and perfect with grilled meats, pita, rice, or summer dinners.

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

rest time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Salad, Side Dish

Cuisine: American, Mediterranean-inspired

Calories: 103

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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• Salad
• 3 standard cucumbers or 2 long English cucumbers
• 1/2 red onion finely sliced
• 1/4 cup mint leaves finely chopped, or 2 teaspoons dried mint
• Creamy Lemon Yogurt Dressing
• 1 cup full-fat yogurt Greek or plain (about 240 g)
• 2 tablespoons extra virgin olive oil 30 ml
• 2 tablespoons lemon juice 30 ml
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Equipment

• Large mixing bowl
• Small mixing bowl
• Knife
• Cutting board
• Spoon
• Measuring cups and spoons
• Whisk

Method

 

1. Slice the cucumbers into thin half-moons or rounds. If the cucumbers have large watery seeds, remove the center before slicing.
2. Finely slice the red onion and chop the mint leaves.
3. In a small bowl, whisk together the yogurt, extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
4. Add the sliced cucumbers, red onion, and chopped mint to a large mixing bowl.
5. Pour the lemon yogurt dressing over the salad.
6. Toss gently until the cucumbers and onion are evenly coated.
7. Taste and adjust with more lemon juice, salt, or pepper if needed.
8. Chill for 15 to 20 minutes if desired, then serve cold.

Nutrition

Calories: 103kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 214mgPotassium: 275mgFiber: 1gSugar: 5gVitamin A: 220IUVitamin C: 10mgCalcium: 95mgIron: 0.6mg

Video

Notes

• Use Greek yogurt for a thicker dressing or plain yogurt for a looser dressing.
• If the cucumbers are very watery, lightly salt them, let them sit for 10 minutes, then pat dry before mixing.
• Add the dressing close to serving time for the best crunch.
• Fresh mint gives the brightest flavor, but dried mint works in a smaller amount.
• Soak sliced red onion in cold water for a milder taste.
• This salad does not freeze well.
• Store leftovers in the refrigerator and stir before serving.

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Estimated reading time: 6 minutes