This creamy, crunchy Cucumber Yogurt Salad takes everything you love about tzatziki and turns it into a refreshing side dish. Made with crisp cucumber, creamy Greek yogurt, fresh dill, lemon, and garlic, it’s the perfect cooling salad to serve with grilled meats, spicy dishes, or as part of a Mediterranean spread. Best of all? It’s ready in just 10 minutes!
⭐ Why You’ll Love This Salad
- Tastes like tzatziki in salad form! Creamy, tangy, garlicky, and herbaceous.
- Light and refreshing: Made with Greek yogurt, it’s both rich and cooling.
- Quick and easy: Comes together in just 10 minutes—no cooking required!
- Versatile: Serve it with grilled meats, spicy foods, or as a part of a Greek meal.
🥒 Ingredients You’ll Need
This simple salad uses fresh, wholesome ingredients:
- Cucumbers: English cucumbers work best—no need to peel or remove seeds.
- Greek Yogurt: Full-fat yogurt gives the best texture and flavor.
- Fresh Dill: Adds bright, fresh herb flavor.
- Lemon: Both the zest and juice add tang and brightness.
- Garlic: One clove gives the perfect amount of garlicky punch.
- Olive Oil: Adds richness and helps blend the dressing.
- Salt & Pepper: Season to taste.
💡 Tip: Zest your lemon before juicing for maximum flavor. Only zest the yellow part—avoid the bitter white pith.
🥣 How to Make Cucumber Yogurt Salad
This salad is as easy as 1–2–3:
- Slice the cucumbers: Use a sharp knife, mandoline, box grater, or food processor. If using a mandoline, wear cut-resistant gloves.
- Mix the dressing: In a bowl, stir together yogurt, dill, lemon juice and zest, garlic, olive oil, salt, and pepper.
- Combine: Add cucumber slices to the dressing and toss gently to coat.
Serve right away or refrigerate for 30 minutes to let the flavors meld.
💡 Meal prep tip: The dressing can be made ahead and stored in the fridge for a few hours before serving.
🌀 Optional Twist: Spiralized Cucumbers
Want to make it fun and fancy? Spiralize the cucumbers into ribbons! Just use kitchen scissors to snip long strands into bite-sized pieces for easier serving.
🔄 Variations and Substitutions
- Cucumber swaps: Use Persian or field cucumbers. If using field cucumbers, peel and deseed first.
- Add-ins: Sliced radishes or red onion add extra crunch and flavor.
- Herb variations: Try mint, parsley, or chives in place of dill.
🍽️ What to Serve It With
This salad is incredibly versatile and pairs well with:
- Grilled meats: Chicken skewers, lamb, steak, salmon, shrimp, or sausages.
- Spicy dishes: The creamy yogurt helps balance heat.
- Mediterranean meals: Serve with pita, hummus, olives, and more.
- Roasted proteins: Beef roasts, pork tenderloin, or pan-seared fish.
❓ Common Questions
Can I make it ahead of time?
Yes! You can prep the dressing in advance. For best texture, slice and mix the cucumbers just before serving or chill for up to 30 minutes.
Do I need to peel cucumbers?
Not if you use English or Persian cucumbers. If using field cucumbers, yes—peel and deseed them first.
How long does it last?
It’s best enjoyed fresh but can be stored in the fridge for up to 1 day. Keep in mind the cucumbers will release water over time.
Cucumber Yogurt Salad Recipe
Author: Vanessa | Maple + Mango
Prep Time: 10 min
Total Time: 10 min
Yield: 4 servings
Category: Salad
Method: No Cook
Cuisine: Greek, Mediterranean
Diet: Vegetarian
Ingredients
- 2 English cucumbers
- ½ cup Greek yogurt (or plain yogurt)
- 2 tbsp finely chopped fresh dill
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Zest + juice of ½ lemon (about 1 tbsp juice)
- 1 tsp salt (adjust to taste)
- Freshly ground black pepper, to taste
Instructions
- Slice cucumbers thinly using your preferred method.
- Whisk together yogurt, dill, lemon zest and juice, olive oil, garlic, salt, and pepper.
- Toss cucumbers with the dressing until evenly coated.
- Serve immediately or refrigerate for 30 minutes before serving.
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