This post may contain affiliate links.
Crisp cucumbers dressed in a tangy, herby yogurt dressing. The easiest side dish out there! It’s fresh, flavorful and pairs well with almost everything. The key to making the perfect yogurt cucumber salad is to use a specific Greek yogurt so it stays creamy, not watery.
There are quite a few recipe for cucumber salad with greek yogurt out there. But none are as creamy as this one. After making this time and time again and testing all kinds of Greek yogurts, I found that whole milk Greek yogurt is truly the only yogurt that will do. And it’s got to be a super thick yogurt, like Fage.
Using a whole milk Greek yogurt keeps the salad creamy and tart without being watery (which is the case if you use low-fat Greek yogurt). I also recommend not using Chobani here. It’s just not thick enough.
Aside from the creaminess of this salad, it’s also incredibly simple—you need just 5 ingredients (6 if you use a combo of herbs—which I highly recommend).
And it’s insanely versatile. Do you have lemon-infused olive oil to use up? Use it here. Want to use scallions instead of shallots? That will work just fine.
Lastly, don’t sleep on my other cucumber salads. My Carrot and Cucumber Salad went wildly viral last summer (because it’s so damn simple) and my Korean Cucumber Salad is spicy, savory and sweet all at once. Just delicious. And finally, learn a new cooking technique with my Chinese Smashed Cucumber Salad.
A Simple List of Ingredients
- Greek yogurt: you’ll need plain whole milk Greek yogurt for this recipe. Do not use a low-fat or low-quality Greek yogurt. For the best flavor and texture, the Greek yogurt should have some fat and be very thick and creamy. The best brand for this is Fage.
- Vinegar: any kind of white vinegar will work here. I love tarragon vinegar but white wine vinegar, rice vinegar or even distilled white vinegar will work. Avoid using white balsamic as it will add sweetness.
- Olive oil: use a flavorful extra-virgin olive oil here. Feel free to use an infused olive oil if you have it on hand.
- Kosher salt and black pepper
- English cucumber: you can also use regular, but I prefer English—which are also called hot house—because they have less seeds and a thinner skin. Persian cucumbers can also be used, you’ll need at least 4.
- Shallot: you’ll need two small shallots for this recipe. Red onion is a great substitute.
- Mixed fresh herbs: I like mint and cilantro, though parsley, dill, tarragon and basil are also stellar.
It’s So Easy to Make!
This salad is a simple one, but there are a few tips and tricks that will make the process even faster and more efficient, let’s dive in!
- Whisk together the dressing ingredients (yogurt, vinegar, oil, salt, and pepper) in a large bowl. Pro tip: instead of making the dressing in a separate bowl and drizzling it over the cucumbers, whisk it up in a large bowl then add the salad ingredients. This decreases the amount of dishes you have to clean.
- Wash and thinly slice an English cucumber (about ⅛-inch thick). Pro tip: use a mandoline for quick, uniform slicing.
- Thinly slice a shallot—I also like to use a mandoline for this. Add the cucumber and shallot to the bowl with the dressing.
- Chop the herbs then add to the bowl with the dressing, cucumber and shallot and toss to coat. Season the whole lot with salt and pepper to taste. Pro tip: use a mix of two or three herbs!
My Tips for Making This
- The key to making a really good creamy cucumber salad with Greek yogurt is to use whole milk Greek yogurt. While it decreases the overall saturated fat it doesn’t sacrifice in flavor or texture.
- Like I said earlier, it’s imperative that the Greek yogurt is thick and creamy—not watery. If your yogurt is somewhat thin or watery, I recommend draining it in a coffee filter for a few minutes.
- If you plan on making this recipe ahead of time, I recommend salting the cucumbers and letting them drain in a colander before mixing the salad together. This will draw moisture out of the cucumbers and keep the salad thick and creamy longer.
Variations to Try
- Use sour cream instead of yogurt for a more decadent salad.
- Keep it simple and classic with just fresh dill (not a combo of herbs).
- Add chopped tomatoes for a creamy cucumber and tomato salad.
- Use red or sweet white onion instead of shallot.
- Use Persian cucumbers instead of English for ultra crunch.
- Dress with my Classic Vinaigrette instead of the creamy dressing.
What to Serve it With
This Cucumber and Greek Yogurt Salad is a fabulous side dish for a variety of meals. Here are some recipes to pair it with.
- Keep the Mediterranean and yogurt theme going and serve the creamy cucumber salad with Grilled Yogurt-Marinated Lamb Chops.
- For an easy meal, pair this salad with Salmon Cakes.
- The freshness and creaminess of the salad balances and cuts through the sweet-savoriness of these Brined Pork Chops.
- These flavors are right at home stuffed into a piece of naan with Lamb Kofta or Beef Kofta.
Storing Leftovers
Crunch is a big part of this cucumber yogurt salad, and because of that, it’s best enjoyed on the same day as it’s made. However, this salad will last in the refrigerator for up to 3 days.
If you plan on making this and keeping it for a few days, I recommend adding a few fresh cucumber slices to the salad before serving to add a dose of crunch.
FAQs
I prefer to use English cucumbers, also called hot house cucumbers, because they have less (and smaller) seeds, have a thinner skin, and are ever so slightly sweeter. You can also use Persian cucumbers which will add even more crunch (they’re amazing!).
Get a rundown on the different types of cucumbers you can buy.
If you’re using a regular cucumber, I recommend partially, if not fully, peeling the skin if you do. I’d also recommend slicing the regular cucumber in half lengthwise, scooping out the seeds, and slicing into 1/8-inch thick half moons.
Sure! Many recipes out there use those, some even use ranch dressing. If it comes down to what you have on hand, well, use what you have on hand!
If you use mayo, I would also add some sour cream or Greek yogurt for a bit of tang. Keep in mind, if you’re using half-and-half, the dressing will be thinner than it would be if made with sour cream or Greek yogurt. And only use a splash!
Cucumber and Greek Yogurt Salad Recipe
Description
Video
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Ingredients
- ¼ cup full-fat Greek yogurt
- 1 tablespoon white vinegar such as white wine, tarragon, rice, or white distilled
- 2 teaspoons extra-virgin olive oil + more for serving
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 english cucumber, thinly sliced (about 3 ½ cups)
- 1 shallot, halved and thinly sliced
- ¼ cup mixed chopped fresh herbs such as dill, mint, parsley, cilantro, tarragon and/or basil
Instructions
- In a medium bowl, whisk together Greek yogurt, vinegar, oil, salt and pepper.
- Just before serving, add cucumber, shallot and herbs and toss to coat; season with additional salt and pepper to taste.
- Drizzle with olive oil and serve.
Notes
Nutrition
