Fresh and Creamy Cucumber-Yogurt Salad
This refreshing cucumber-yogurt salad is perfect for anyone who loves cool, creamy dishes that make you feel amazing on hot days! Your family will absolutely love how this healthy salad brings a burst of fresh flavor to any meal.
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Vegetarian, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 146 Calories, 6g Fat, 16g Carbs, 8g Protein.
Ingredients You’ll Need
Large cucumbers: You’ll need 4 big ones, peeled and ready to go. These American cucumbers work best because we can scoop out those big seeds easily!
Salt: Just ½ teaspoon to help draw out extra water from the cucumbers. This little trick makes all the difference!
Low-fat plain yogurt: 2 cups of creamy goodness that makes this salad so refreshing. Greek yogurt works great too if that’s what you have!
Fresh lemon juice: 2 teaspoons adds that perfect bright, tangy flavor. Fresh is always best, but bottled works in a pinch!
Garlic: 2-4 cloves minced up nice and small. Use less if you’re not a huge garlic fan – you’re in control here!
Black pepper: Freshly ground pepper tastes so much better, but regular pepper works too. Season to your taste!
Fresh herbs: 2 tablespoons of chopped fresh parsley or mint. Both are amazing, so pick your favorite or use what you have growing!
Extra-virgin olive oil: 1 tablespoon brings everything together with that smooth, rich flavor.
How to Make Cucumber-Yogurt Salad
Step 1: Cut your 4 cucumbers in half lengthwise first. Scoop out all those big seeds with a spoon. Cut each cucumber boat in half lengthwise again, then cut each piece in half one more time. Now slice them crosswise into ¼-inch pieces. Put all the cucumber pieces in a big bowl and sprinkle that ½ teaspoon of salt right on top. Give them a good toss and let them sit for at least 20 minutes – this helps remove extra water!
Step 2: While your cucumbers are hanging out, grab a medium bowl. Mix together your 2 cups of yogurt, 2 teaspoons of lemon juice, minced garlic, pepper, and 2 tablespoons of your chosen herbs. Now stir in that 1 tablespoon of olive oil really well – whisk it briskly so everything comes together beautifully!
Step 3: Time to drain those cucumbers! Pour off all that salty water that came out. Put the drained cucumbers back in their bowl, then pour your creamy yogurt mixture right over them. Toss everything together until every piece of cucumber is coated with that delicious dressing!
Easy and Quick Cucumber-Yogurt Salad Version
Want to save some time? You can totally grate your cucumbers instead of chopping them! Just use a box grater and grate 4 peeled, seeded cucumbers. Salt them the same way, then drain and mix with the yogurt dressing. This version works amazing as a dip for pita chips or crackers too!
Serving Ideas
This cooling salad is perfect alongside anything hot off the grill! Try it with grilled chicken, beef kebabs, or even air-fryer crab cakes. It’s also incredible stuffed into warm pita bread for a light, refreshing lunch. The creamy, garlicky flavors make it a natural partner for spicy dishes too!
Storage
You can make the yogurt dressing up to 1 day ahead and keep it in the fridge in an airtight container. But don’t make the whole salad ahead of time – those cucumbers will keep releasing water and make everything too watery. It’s best to mix everything together right before serving for the perfect texture!
Substitutions
No fresh herbs? Dried herbs work too – just use about 1 teaspoon instead of 2 tablespoons. You can swap regular yogurt for Greek yogurt if you want it extra thick. English or Persian cucumbers work great too, and you don’t even need to peel those thin-skinned varieties! Lime juice tastes amazing instead of lemon if that’s what you have.
Pro Tips
- Don’t skip the salting step: Those 20 minutes really matter for getting rid of excess water!
- Use the freshest herbs: They make such a difference in flavor – mint is especially refreshing in summer!
- Adjust the garlic: Start with 2 cloves and add more if you love that garlicky kick!
- Make it a dip: Grate those cucumbers instead of chopping for the perfect party dip consistency!
FAQs
What type of cucumber should I use?
Regular American cucumbers work perfectly! These are the thick-skinned ones you see everywhere at the grocery store. You can also use English or Persian cucumbers – just skip the peeling step since their skin is much thinner and more tender.
Do I really need to peel the cucumbers?
For American cucumbers, yes! Their skin is pretty thick and often has a waxy coating. But if you’re using English or Persian cucumbers, you can totally leave the peel on – it’s much more tender and tasty!
Can I use different fresh herbs?
You bet! Dill and chives are amazing in this salad too. Really, any fresh herbs you love will work great. Mix and match to find your perfect combination!
Can I make this salad ahead of time?
The dressing can be made 1 day ahead, but don’t assemble the whole salad until you’re ready to serve. The cucumbers keep releasing moisture, which makes the salad watery if it sits too long.
What should I serve with this salad?
This salad is perfect with grilled meats, spicy dishes that need cooling down, or stuffed into pita bread! It also makes an amazing dip if you grate the cucumbers instead of chopping them.
I hope you love this fresh, creamy salad as much as my family does! Let me know how it turns out for you and if you try any fun variations. Happy cooking!
