Cucumber Yogurt Salad

Cucumber Yogurt Salad is a refreshing, creamy, and cooling side dish that comes together in minutes with just a few simple ingredients. Crisp cucumbers are tossed in a tangy yogurt dressing with garlic, herbs, and a touch of lemon—making it the perfect complement to spicy mains, grilled meats, or summertime meals.

Why You’ll Love This Recipe

This salad is light, hydrating, and packed with flavor. The combination of cool cucumber and creamy yogurt makes it incredibly soothing and satisfying, while garlic and herbs add a burst of freshness. It’s versatile, easy to customize, and a staple in many Mediterranean, Middle Eastern, and South Asian cuisines. Best of all, it takes less than 10 minutes to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (English or Persian preferred)
• Greek yogurt or plain whole milk yogurt
• Garlic, finely minced or grated
• Fresh dill or mint, chopped
• Lemon juice or white vinegar
• Olive oil (optional)
• Salt
• Black pepper

Optional additions:

• Red onion, thinly sliced
• Crushed red pepper flakes
• Sumac or za’atar for a Middle Eastern twist
• Chopped walnuts or toasted pine nuts for crunch

directions

this recipe

1. Wash and thinly slice cucumbers (peeled or unpeeled, as preferred). If using regular cucumbers, consider seeding them first.
2. If time allows, sprinkle cucumbers with a little salt and let them sit for 10–15 minutes to draw out excess water. Pat dry with paper towels.
3. In a bowl, mix yogurt, garlic, lemon juice, chopped herbs, salt, and pepper until smooth.
4. Add cucumbers and gently toss to coat evenly. Drizzle with olive oil, if using.
5. Chill for 15 minutes before serving for best flavor, or serve immediately.

Servings and timing

Serves: 4
Prep time: 10 minutes
Optional chilling time: 15 minutes
Total time: 10–25 minutes

Variations

• Add grated carrot or radish for color and crunch.
• Use labneh or sour cream for a thicker version.
• Add chopped fresh chives or green onion.
• Stir in a pinch of cumin or ground coriander for added depth.
• Swap lemon juice with vinegar for a tangier bite.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 days. Stir before serving, as some water may separate. Not suitable for freezing.

FAQs

What type of cucumber is best?

English or Persian cucumbers are ideal because they’re crisp, tender, and have fewer seeds. If using regular cucumbers, peel and deseed them for the best texture.

Can I make it ahead of time?

Yes, but for best texture, prep it close to serving time. You can mix the yogurt dressing and slice the cucumbers ahead and combine them just before serving.

Is this salad served cold?

Yes, it’s best served chilled for maximum refreshment.

Can I use dried herbs?

Fresh herbs are preferred for flavor and texture, but you can use 1/3 the amount of dried dill or mint in a pinch.

How do I keep it from getting watery?

Salting and draining the cucumbers beforehand helps reduce excess water. Greek yogurt also helps because it’s thicker.

Is this salad healthy?

Absolutely. It’s high in protein (if using Greek yogurt), low in calories, and hydrating—perfect for a light, nutritious side dish.

Can I use flavored yogurt?

Plain yogurt is best. Flavored yogurts can clash with the garlic and herbs.

What dishes pair well with cucumber yogurt salad?

It goes great with grilled meats, spicy curries, rice pilafs, falafel, kebabs, or as a side to wraps and flatbreads.

Can I use non-dairy yogurt?

Yes, use unsweetened, plain dairy-free yogurt made from coconut, almond, or oat milk.

How thick should the dressing be?

It should be creamy but not too thick—thin it slightly with a splash of water or lemon juice if needed.

Conclusion

Cucumber Yogurt Salad is the ultimate cool and creamy side dish—easy to make, endlessly adaptable, and incredibly refreshing. Whether you’re serving it alongside grilled meats, spicy dishes, or as a simple light lunch, this salad adds a burst of freshness and balance to any meal. It’s a timeless classic that belongs in every home cook’s rotation.

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