Name: Creamy Cucumber Salad with Greek Yogurt Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 2 large English cucumbers, thinly sliced; 1/2 teaspoon fine sea salt, for sweating cucumbers; 1 cup plain Greek yogurt (whole milk or 2%); 2 tablespoons mayonnaise; 1 tablespoon extra virgin olive oil; 2 tablespoons lemon juice or white wine vinegar; 1 teaspoon Dijon mustard; 1 small clove garlic, very finely minced or grated; 1 teaspoon sugar or honey; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 2-3 tablespoons fresh dill, finely chopped; 1 tablespoon fresh chives or green onion, thinly sliced; 1/4 small red onion, very thinly sliced; 1 tablespoon fresh parsley, chopped; 1/2 teaspoon celery seed

Creamy Cucumber Salad with Greek Yogurt Dressing tastes cool, tangy, and refreshing with just enough garlic and herbs to keep things interesting. It works perfectly for busy home cooks who want a quick side dish in under 20 minutes that still feels fresh and homemade. I grew up eating every possible version of cucumber salad at summer cookouts, and this one became my go-to once I started cooking professionally.

Why You Should Try This Creamy Cucumber Salad with Greek Yogurt Dressing

This salad gives you all the creamy, nostalgic flavor of classic cucumber salad without the heavy mayo overload. Greek yogurt adds protein, a pleasant tang, and a lighter feel that still tastes rich and satisfying.

The crunchy cucumbers, fresh dill, and hint of garlic make it taste bright and clean, like summer in a bowl. It works with grilled chicken, burgers, or a simple sandwich, so you can keep it in your regular rotation without getting bored.

“This Creamy Cucumber Salad with Greek Yogurt Dressing tastes like a lighter version of my grandma’s recipe, but with more flavor and zero heaviness, ★★★★★”

Ingredients You’ll Need

Cucumbers

2 large English cucumbers, thinly sliced
- English cucumbers stay tender and have fewer seeds, so they keep a better texture.
- You can use regular cucumbers; peel them and scoop out large seeds for the best crunch.
- Persian cucumbers also work great and stay extra crisp.

Greek Yogurt Dressing

1 cup plain Greek yogurt (whole milk or 2%)
- Whole milk yogurt gives the creamiest texture and richer flavor.
- Use 2% if you want it lighter; avoid fat free if possible because it turns watery.
2 tablespoons mayonnaise (optional but tasty)
- This small amount adds classic flavor and silkiness without making it heavy.
- Skip it if you want a fully yogurt based cucumber salad.
1 tablespoon extra virgin olive oil
- Adds body and smooths out the tang of the yogurt.
2 tablespoons lemon juice or white wine vinegar
- Lemon juice tastes brighter; vinegar gives a more traditional cucumber salad vibe.
1 teaspoon Dijon mustard
- Helps the dressing stay creamy and adds a subtle savory note.
1 small garlic clove, very finely minced or grated
- Use a microplane for a smooth texture and no big garlic chunks.
1 to 1 ½ teaspoons fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon sugar or honey
- Balances the tang of the yogurt and acidity.
- Use honey for a more rounded sweetness, sugar for a cleaner flavor.

Fresh Herbs & Flavor Boosters

2 to 3 tablespoons fresh dill, finely chopped
- Dill gives that classic cucumber salad flavor.
1 tablespoon fresh chives or green onion, thinly sliced
- Adds a mild onion flavor without harsh bite.
Optional add ins:
- ¼ small red onion, very thinly sliced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery seed for an old school deli style twist

Pantry Shortcuts & Brand Notes

Use pre minced garlic from a jar in a pinch, but rinse it briefly to tame the sharpness.
Shelf stable lemon juice works if you do not have fresh lemons, though fresh tastes brighter.
Any plain Greek yogurt brand works; choose one with simple ingredients and no thickeners if possible.

Equipment List

Large mixing bowl
Small bowl or measuring cup for the dressing
Sharp chef’s knife or mandoline for thin cucumber slices
Cutting board
Whisk or fork
Colander or fine mesh strainer
Paper towels or clean kitchen towel
Measuring cups and spoons

Tips & Tricks

Salt the cucumber slices lightly and let them sit 10 to 15 minutes, then pat dry so the salad stays creamy and not watery.
Slice cucumbers thinly and evenly so they absorb the dressing and stay crisp.
Use cold cucumbers and cold yogurt; the salad tastes best nicely chilled.
Taste the dressing before you add cucumbers and adjust salt, lemon, and sweetness until it hits that tangy but balanced spot.
Add red onion right before serving if you use it, so it stays crisp and does not overpower the salad.
Stir the salad gently so you keep the cucumber slices intact and avoid bruising them.
Chill the finished salad at least 15 to 20 minutes before serving so the flavors settle and the dressing thickens slightly.
If the salad thickens too much in the fridge, stir in a teaspoon or two of cold water or lemon juice to loosen it.

How to Make Creamy Cucumber Salad with Greek Yogurt Dressing

Step 1: Prep and Sweat the Cucumbers

Wash the cucumbers and pat them dry. Slice them thinly into rounds or half moons, about ⅛ inch thick. Add the slices to a colander set over the sink, sprinkle with ½ teaspoon salt, toss, and let them sit 10 to 15 minutes so they release extra moisture.

After they sit, gently squeeze the cucumbers with your hands or press them between paper towels or a clean kitchen towel. Dry them well but keep some crunch. Set them aside while you mix the dressing.

Step 2: Mix the Greek Yogurt Dressing

In a small bowl, add Greek yogurt, mayonnaise, olive oil, lemon juice or vinegar, Dijon mustard, garlic, sugar or honey, salt, and pepper. Whisk until the dressing turns smooth and creamy with no lumps. Taste and adjust seasoning; add more lemon for tang, a pinch more sugar or honey for balance, or extra salt if it tastes flat.

Stir in the chopped dill and chives. The dressing should look thick but pourable and cling to the whisk. If it looks too thick, whisk in 1 to 2 teaspoons of cold water.

Step 3: Combine Cucumbers and Dressing

Place the dried cucumber slices in a large mixing bowl. Add any optional red onion or parsley at this stage. Pour the Greek yogurt dressing over the cucumbers.

Use a large spoon or spatula and toss gently until every slice gets coated. Taste a slice and adjust salt and pepper if needed. If the salad tastes slightly sharp, let it rest; the flavors mellow as it chills.

Step 4: Chill and Serve

Cover the bowl and place it in the fridge for at least 15 to 30 minutes. This short rest helps the cucumbers soak up flavor and lets the dressing thicken slightly. Give the salad a quick stir before serving and sprinkle a little extra dill or chives on top for a fresh look.

If you plan to serve it later in the day, stir again right before it hits the table. The cucumbers may release a bit more liquid, so taste and adjust seasoning one last time.

What to Serve with Creamy Cucumber Salad with Greek Yogurt Dressing

This Creamy Cucumber Salad with Greek Yogurt Dressing pairs beautifully with grilled chicken, turkey burgers, or simple baked salmon. It also works as a cool side for veggie skewers, lentil patties, or a hearty grain bowl. I like to spoon it next to roasted potatoes or tuck it into pita with falafel and tomatoes. Serve it alongside iced tea, sparkling water with lemon, or a light homemade lemonade for a refreshing meal.

Storage Options

Store leftover cucumber salad in an airtight container in the fridge for up to 2 days for best texture.
Stir the salad before serving leftovers because some liquid may gather at the bottom of the container.
If the dressing thins out, add a spoonful of Greek yogurt and a pinch of salt, then stir to bring it back to a creamy texture.
Avoid freezing this salad, since cucumbers turn mushy and the yogurt dressing separates after thawing.