Greek Yogurt Cucumber Salad

A cool, creamy, refreshing cucumber salad made with thick Greek yogurt, crisp cucumbers, fresh herbs, garlic, and lemon. It is an easy side dish for grilled chicken, kebabs, fish, sandwiches, or Mediterranean-style meals.

Recipe Information
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Course: Salad / Side Dish
Cuisine: Mediterranean-inspired
Difficulty: Easy
Ingredients
For the Salad
2 large English cucumbers
1 cup plain Greek yogurt
2 cloves garlic, finely minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons red onion, very finely diced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon honey, optional
Optional Garnish
Fresh dill
Fresh parsley
A drizzle of olive oil
A sprinkle of dried oregano
Thin cucumber slices
A little freshly cracked black pepper
Instructions
1. Prepare the Cucumbers

Wash the cucumbers thoroughly and pat them dry.

If using English cucumbers, you can leave the skin on. Slice them into thin rounds or half-moons.

Place the sliced cucumbers in a bowl and sprinkle with about ¼ teaspoon salt.

Let them sit for 10–15 minutes. This helps draw out excess water and prevents the finished salad from becoming watery.

2. Drain the Cucumbers

After 10–15 minutes, gently squeeze the cucumbers or place them in a fine-mesh strainer and drain the excess liquid.

For an especially thick salad, pat them gently with paper towels.

3. Make the Greek Yogurt Dressing

In a separate bowl, combine:

Greek yogurt
Minced garlic
Lemon juice
Olive oil
Fresh dill
Fresh parsley
Red onion
Black pepper
Oregano
Optional honey

Mix until smooth and creamy.

Taste the dressing and add additional salt or lemon juice if desired.

4. Combine

Add the drained cucumbers to the yogurt mixture.

Gently fold everything together until the cucumber slices are evenly coated.

Avoid vigorous stirring because it can release more water from the cucumbers.

5. Chill

Cover the bowl and refrigerate for at least 30 minutes.

Chilling allows the garlic, herbs, lemon, and yogurt to blend together and gives the salad a better flavor.

6. Serve

Transfer the cucumber salad to a serving bowl.

Garnish with fresh dill, parsley, a drizzle of olive oil, and a small sprinkle of oregano.

Serve cold.

Nutrition Information

Approximate per serving, based on 4 servings:

Calories: 125 kcal
Protein: 8 g
Carbohydrates: 8 g
Fat: 6 g
Saturated Fat: 2 g
Fiber: 1.5 g
Sugar: 4 g
Sodium: 300–350 mg
Calcium: Approximately 100–130 mg

Nutrition values vary depending on the Greek yogurt and exact ingredient quantities used.

Nut Information

Nuts in the recipe: None.

Peanuts: None.

Tree nuts: None.

Dairy: Yes — Greek yogurt is a dairy product.

For a person with a severe nut allergy, check the Greek yogurt and other packaged ingredients for possible cross-contact warnings.

Dietary Information
Nut-Free: Yes
Peanut-Free: Yes
Gluten-Free: Yes, when using certified gluten-free ingredients
Vegetarian: Yes
Low-Carb: Yes
Keto-Friendly: Generally yes, especially when using full-fat unsweetened Greek yogurt and omitting honey
High-Protein: Yes
Dairy-Free: No
Egg-Free: Yes
No Added Sugar: Yes if honey is omitted
Mediterranean-Friendly: Yes
Tips for the Best Cucumber Salad
Use thick Greek yogurt

Full-fat or strained Greek yogurt gives the salad a rich, creamy texture. Avoid thin yogurt because it can make the dressing watery.

Salt the cucumbers first

This is one of the most important steps. Cucumbers contain a lot of water, and removing some of it keeps the yogurt dressing creamy.

Don’t skip the lemon

Fresh lemon juice balances the richness of the yogurt and gives the salad a bright flavor.

Use fresh herbs

Fresh dill is especially delicious with cucumber and yogurt. Fresh parsley adds additional freshness.

Let it rest

The salad tastes even better after resting in the refrigerator for about 30–60 minutes.

Optional Variations
Creamy Tzatziki-Style Cucumber Salad

Add:

1 tablespoon grated cucumber
1 tablespoon fresh dill
½ tablespoon extra lemon juice
Mediterranean Version

Add:

¼ cup crumbled feta
¼ cup halved cherry tomatoes
A few sliced Kalamata olives
Spicy Version

Add:

¼ teaspoon red pepper flakes
A pinch of cayenne
A little chopped fresh jalapeño
Extra Protein Version

Use 1½ cups high-protein Greek yogurt and increase the cucumber slightly. This creates a thicker, more protein-rich side dish.

Serving Suggestions

This salad pairs especially well with:

Grilled chicken
Chicken kebabs
Beef kebabs
Grilled salmon
Roasted vegetables
Mediterranean rice
Falafel
Pita bread
Grilled shrimp
Turkey burgers
Lamb chops
Storage

Store the salad in an airtight container in the refrigerator.

For the best texture, enjoy it within 1–2 days. Cucumbers will gradually release more water into the yogurt dressing as the salad sits.

If excess liquid appears, gently stir the salad before serving.

Frequently Asked Questions
Can I make this salad ahead of time?

Yes. It can be prepared several hours ahead. For the best texture, drain the cucumbers well before mixing them with the yogurt.

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and produces a creamier salad. If using regular yogurt, strain it first for better consistency.

Can I use sour cream?

Yes. You can replace part of the Greek yogurt with sour cream, although the protein content will be lower.

Can I skip the garlic?

Absolutely. If you prefer a milder flavor, reduce the garlic to one clove or leave it out completely.

Can I use dried dill?

Yes. Replace the 2 tablespoons fresh dill with approximately 2 teaspoons dried dill.

Can I add feta cheese?

Yes. Add ¼–½ cup crumbled feta for a salty Mediterranean flavor.

Why is my cucumber salad watery?

The most common reason is excess water from the cucumbers. Salt and drain the cucumber slices before mixing them with the yogurt.

Can I peel the cucumbers?

Yes. Peeling is optional. English cucumbers have thin, mild skins, so they usually don’t need to be peeled.

Is this salad keto-friendly?

Yes, it can fit into a keto diet. Use unsweetened full-fat Greek yogurt and skip the optional honey.

Is this salad good for meal prep?

Yes, but it is best consumed within 1–2 days. For meal prep, keep the cucumbers well drained and refrigerated.

Can I make it dairy-free?

Yes. Replace Greek yogurt with a thick unsweetened dairy-free yogurt such as coconut or almond yogurt. If using a nut-based yogurt, it will no longer be nut-free, so choose a non-nut alternative if allergies are a concern.

Can I add tomatoes?

Yes. Cherry tomatoes work particularly well. Add them shortly before serving so they don’t release too much liquid.

Quick Recipe Summary

Crisp cucumbers + creamy Greek yogurt + garlic + lemon + dill + parsley + olive oil = a refreshing, creamy Mediterranean-style cucumber salad that’s easy, high in protein, low in carbs, and perfect as a side dish.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.