Creamy Greek Yogurt Cucumber Salad with Dill and Lemon

This Greek Yogurt Cucumber Salad is bright, creamy, and herb-forward without the heaviness of mayo or sour cream. It comes together in about 10 minutes with simple ingredients and makes a refreshing side for warm-weather meals.

Why You’ll Love This Recipe

Many cucumber salads rely on raw onion or heavy dairy, but this version stays light while still feeling indulgent. Greek yogurt provides a thick, tangy base that mimics tzatziki without being overpowering. The dressing is simple—Greek yogurt, olive oil, lemon, dill, and mint—so the fresh cucumber and herbs remain the stars.

This salad skips raw garlic and raw red onion for a cleaner, more delicate flavor. If you like, you can add a touch of garlic for a more traditional tzatziki note, but the recipe is deliberately crisp and herb-forward as written. It’s perfect alongside grilled chicken, salmon, stuffed into a pita with falafel, or enjoyed on its own as a light lunch.

Make it when it’s warm out and you don’t want to turn on the stove. A short chill in the fridge helps the flavors meld, and it’s a great way to use up cucumbers from the farmers’ market or garden.

Ingredients

• Greek yogurt: Plain, thick Greek yogurt (0% or whole milk) for a creamy base.
• Olive oil: A good quality extra virgin olive oil for flavor.
• Lemon juice: Freshly squeezed lemon juice brightens the dressing.
• Dill and mint: Fresh herbs are essential—dill gives that classic cucumber-salad flavor, and mint adds a cooling lift. Use fresh rather than dried for best results.
• Cucumber: An English or Persian cucumber, thinly sliced. English cucumbers have thinner skin and fewer seeds, so peeling isn’t necessary.
• Salt and pepper: Sea salt to taste and freshly ground black pepper.

The full ingredient amounts are shown 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, lemon juice, chopped dill, chopped mint, and salt. Whisk until smooth and well blended.

2. Add the cucumber slices, tossing to coat evenly with the yogurt dressing. Finish with black pepper to taste.
3. Chill for about 30 minutes if possible—this helps the flavors meld. Give it a quick stir and taste again before serving.

Expert Tips

• Slice evenly: Thin, uniform slices help the cucumber pick up the dressing. A sharp knife works well; use a mandoline if you prefer extremely thin slices.
• Skip salting: You don’t need to salt the cucumbers first for this recipe. If they’re unusually watery, pat them dry before tossing.
• Chill briefly: A short refrigerate improves texture and flavor—30 minutes is ideal if you have the time.
• Adjust after chilling: Lemon and salt can mellow with time, so taste and adjust seasoning right before serving.

Variations

Customize this salad to suit your taste or make it heartier with a few simple additions:

• More lemon: Add lemon zest and an extra squeeze of juice for a brighter tang.
• Garlic: Grate a small clove of garlic or add a pinch of garlic powder for a tzatziki-like flavor.
• Feta: Crumbled feta adds salty creaminess and makes the salad more substantial.
• Chickpeas: Rinsed canned chickpeas turn this into a protein-rich lunch salad.
• Radishes: Thinly sliced radishes add crunch and a peppery bite.
• Vinegar swap: Replace lemon with a splash of red wine vinegar for a different acid profile.

Serving Suggestions

This salad pairs well with grilled meats or seafood, works as a bright side for Mediterranean-style meals, and slides easily into a pita for sandwiches. It’s also great alongside hummus, grain bowls, or brunch items like bagels and smoked salmon. If you’re taking it to a picnic or BBQ, prepare it a few hours ahead and keep it chilled—it travels well.

Make Ahead and Storage

Make ahead: You can prepare the dressing and cucumbers a few hours in advance. For maximum crispness, store the dressing separately and toss with the cucumbers just before serving.

Storage: Store leftovers 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 make this salad, come back and leave a rating and a comment—I’d love to hear how you served it.

Greek Yogurt Cucumber Salad

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• Author: Nicole | Fresh Apron
• Prep Time: 10 minutes
• Refrigerate (optional): 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Toss
• Cuisine: American