15-Minute Creamy Cucumber Yogurt Salad
This cucumber yogurt salad is the side I reach for when I need something cool and bright in about 10 minutes of actual effort. It’s creamy, tangy from lemon, and has just enough fresh dill and raw garlic to keep it interesting.
A bowl of this next to grilled chicken skewers, spicy lentils, or a warm pita is all you need to turn a simple meal into something that feels a little more complete.
What Makes This Cucumber Yogurt Salad So Good
Full-fat Greek yogurt gives you a thick, rich dressing that actually clings to the cucumber instead of sliding off. No runny puddles at the bottom of the bowl.
Salting the cucumber for a few minutes pulls out extra water before it can dilute the yogurt. It takes almost no effort and keeps the salad creamy instead of soupy.
I like to use just one small garlic clove grated into the dressing. It wakes up the whole bowl without turning the salad into something that tastes like raw garlic for hours.
Ingredients
- 2 medium English cucumbers (about 1 lb total): thin skin, few seeds, and no peeling needed. You can use 4 to 5 Persian cucumbers instead.
- 1 tsp kosher salt: for drawing water out of the cucumbers. Half the amount if using fine table salt.
- 1 cup full-fat Greek yogurt: the thick, strained kind. Low-fat yogurt makes a thinner dressing.
- 1 tbsp fresh lemon juice: brightens the whole salad. Bottled works in a pinch but fresh is noticeably better.
- 1 small garlic clove, grated or pressed: just enough to add a little heat. A garlic press or microplane keeps it from being chunky.
- 2 tbsp chopped fresh dill: lots of fresh, grassy flavor. You can swap in half the amount of mint or parsley, but dill is the classic here.
- 1 tbsp extra virgin olive oil: adds a silky finish and rounds out the tang.
- Freshly ground black pepper: a few cracks to taste.
Variations / Substitutions
- Dairy-free: swap the Greek yogurt for a thick, unsweetened coconut yogurt. The dressing will be a touch sweeter, so you may want an extra squeeze of lemon.
- Herb swap: mint, parsley, or a mix of both works if dill is not your thing. Start with 1 1/2 tbsp of the softer herbs so they don’t overwhelm the yogurt.
- Extra crunch: fold in 2 thinly sliced radishes or a quarter of a diced red bell pepper right before serving.
- If you like the garlic and cucumber combination, tzatziki is a close cousin you might enjoy.
How to Make Creamy Cucumber Yogurt Salad
Step 1: Salt and Drain the Cucumbers
Cut the 2 English cucumbers in half lengthwise, then slice them into thin half moons about 1/4 inch thick. Toss them in a colander with the 1 tsp kosher salt and let them sit for 5 to 10 minutes. The salt draws out moisture, so the yogurt stays thick later.
Step 2: Mix the Yogurt Dressing
While the cucumbers drain, stir the 1 cup Greek yogurt, 1 tbsp lemon juice, the grated garlic clove, and 2 tbsp chopped dill together in a medium bowl. Drizzle in the 1 tbsp olive oil and stir until the dressing is smooth. Season with a few cracks of black pepper now so the flavors start to meld.
Step 3: Combine and Serve
Pat the salted cucumber slices dry with a clean kitchen towel or paper towels. This step is what keeps the salad from becoming watery. Add the cucumbers to the yogurt dressing and fold until every slice is coated. Taste and add a little more salt or pepper if needed, then serve right away while it’s cold and creamy.
Tips for a Creamy, Not Watery Salad
- Don’t skip the salting step, even if you are using English cucumbers. They contain less water than garden cucumbers, but they still hold enough to thin out the dressing over time.
- Pat the cucumbers really dry after draining. A quick press with a towel gets rid of the salty liquid on the surface so it does not end up in your final bowl.
- Use the thickest Greek yogurt you can find. The label should say “strained” or list protein around 16 to 18 g per 3/4 cup serving. Anything thinner turns watery faster.
- Grate the garlic into the yogurt instead of mincing it. You want the flavor spread evenly through the dressing, not a big chunk of raw garlic in one bite.
Scale the recipe for a crowd:
| Serves | Cucumbers | Yogurt | Lemon Juice |
|---|---|---|---|
| 4 | 2 medium | 1 cup | 1 tbsp |
| 8 | 4 medium | 2 cups | 2 tbsp |
| 12 | 6 medium | 3 cups | 3 tbsp |
Storing Leftover Cucumber Salad
- Refrigerate: keep in an airtight container for up to 2 days. The salad is best the day you make it, but leftovers are still good, just a little less creamy as the cucumber releases more liquid.
- Serve cold: this salad is meant to be eaten straight from the fridge. Give it a quick stir before serving and pour off any extra liquid that has collected at the bottom.
What Goes Well With Cucumber Yogurt Salad
This salad is cooling, so it pairs well with anything that brings heat or smoke. I like it alongside grilled chicken shawarma or lamb kofta because the creamy yogurt balances the charred, spiced meat. It also works next to a spicy chickpea curry or dal, where the cold cucumber gives you a break from the chili heat. Even a simple meal of warm pita and hummus feels more complete with a bowl of this on the table.
Frequently Asked Questions
Can I use sour cream instead of yogurt?
Yes, full-fat sour cream works well. It is a little richer and less tangy than Greek yogurt, so you might want an extra half tablespoon of lemon juice to brighten it up.
Is this salad gluten free?
Yes, all the ingredients are naturally gluten free. Just double check the yogurt if you are sensitive, some brands add thickeners.
Can I add other vegetables to it?
You can fold in thinly sliced radishes or a handful of diced red bell pepper right before serving. They add a nice crunch without throwing off the dressing ratio.
Cucumber Yogurt Salad Recipe
Ingredients
Method
- Cut cucumbers into thin half moons and toss with salt in a colander. Let sit for 5 to 10 minutes.
- While cucumbers drain, stir yogurt, lemon juice, garlic, dill, olive oil, and pepper together until smooth.
- Pat cucumber slices dry with a towel, fold into dressing, and season to taste. Serve cold.
