This Cucumber and Greek Yogurt Salad is a great way to swap the traditional sour cream out for a lighter and healthier option. But not just any Greek yogurt will do. It’s important to use a specific kind of Greek yogurt to keep the salad creamy, not watery, and just as flavorful as a classic creamy cucumber salad.
Classic recipes for creamy cucumber salad use sour cream as base of the dressing. It’s tart, creamy, and cooling—a perfect pairing for cucumbers! Luckily, Greek yogurt achieves the same thing except it adds protein and decreases saturated fat.
Cucumbers are one of my favorite vegetables to make salads with. For one, they’re not a polarizing vegetable. And two, they pair well with such a large variety of flavors. They’re great in a vinaigrette-based salad like my Carrot and Cucumber Salad, balance spice nicely in my Korean Cucumber Salad and are the perfect vehicle for Chinese flavors in a Chinese Smashed Cucumber Salad.
Table of Contents
Why Make This Recipe
There are a lot of creamy cucumber salad recipes out there, but none of them combine simplicity and flavor quite like this one.
- Short Ingredient List: many of the best salads are those that keep things incredibly simple. The reason each bite of this salad is so delicious is because each and every flavor is present. All you need is 5 ingredients and a few pantry staples (like salt, pepper and olive oil).
- Versatile and Foolproof: other than the Greek yogurt and the cucumber, every ingredient in this recipe can be substituted or riffed on. Got lemon olive oil to use up? Use it here. Want to use scallions instead of shallots? That will work just fine.
- Healthy: this recipe is made with heart-healthy fat, has a good amount of fiber and even offers a but of protein thanks to the Greek yogurt.
Ingredients Needed
- 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 if 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.
How 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!
Pro Tips
- 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 on This Cucumber Salad
- 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.
How to Serve
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 and healthy meal, pair this salad with Easy 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.
Storage & 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!
It’s best enjoyed the day it’s made, but you can make this ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.
More Cucumber Salad Recipes to Try
- Try my viral Carrot and Cucumber Salad! more than 9 million people have watched the recipe video!
- Smashed Chinese Cucumber Salad beautifully highlights the versatility of cucumbers.
- When summer is in full swing, Cucumber and Peach Salad has got to be on the menu!
- Put Ground Beef Bulgogi on the menu this week and pair it with my Korean Cucumber Salad.
Cucumber and Greek Yogurt Salad Recipe
Description
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.
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
