Cucumber Greek Yogurt Salad (Printable)

A creamy blend of cucumber, Greek yogurt, dill, and garlic for a fresh, light salad experience.

# What You Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 1/2 cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 2 tablespoons fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Additional dill or mint leaves (optional)
12 - A drizzle of olive oil (optional)

# How-To Steps:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.
02 - In a large mixing bowl or salad shaker, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and black pepper. Stir until smooth and creamy.
03 - Add cucumbers and red onion to the yogurt mixture. Gently toss to coat evenly.
04 - Taste and adjust salt and pepper as needed.
05 - Refrigerate for at least 30 minutes for optimal flavor. Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It comes together in minutes with no cooking, just chopping and stirring.
  • The yogurt base is tangy and creamy without any mayo, so it feels light even when youre full.
  • Cucumbers stay crisp if you salt them first, and the dill makes everything smell like a garden.
02 -
  • Salting the cucumbers is not optional. Skipping this step turns your salad into a watery mess that tastes diluted and sad.
  • Use Greek yogurt, not regular yogurt. Regular yogurt is too thin and will slide right off the cucumbers like its running away.
  • Mince the garlic small or let it sit in the lemon juice for a few minutes to tame the bite.
03 -
  • Let the garlic sit in the lemon juice for five minutes before mixing it in. It softens the raw bite and tastes smoother.
  • If your yogurt is too thick, thin it with a teaspoon of water or olive oil so it coats the cucumbers instead of clumping.
  • Serve this salad in a clear bowl so people can see the green flecks of dill and know its going to taste fresh before they even take a bite.
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