Go Back
Cucumber salad with creamy Greek yogurt dressing. Summer side dish.
Lady Maria

Cucumber Salad with Greek Yogurt Dressing

A light, creamy, and herb-packed cucumber salad made with Greek yogurt, dill, and mint — perfect for summer barbecues or as a refreshing side to grilled meats and seafood.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Red pepper flakes, optional

Equipment

  • Mandoline or sharp knife
  • Cutting board
  • Colander
  • Mixing bowl
  • whisk
  • Serving bowl

Method
 

  1. Thinly slice the cucumbers using a mandoline or sharp knife.
  2. Place cucumber slices in a colander, sprinkle with salt, and let sit 15–20 minutes to draw out moisture. Rinse and pat dry.
  3. Thinly slice the red onion. For a milder flavor, soak slices in cold water for 10 minutes, then drain.
  4. In a medium bowl, mix Greek yogurt, dill, mint, lemon juice, garlic, and olive oil until smooth.
  5. Season the dressing with salt, pepper, and red pepper flakes if using. Adjust to taste.
  6. In a large bowl, combine cucumbers, red onion, and dressing. Toss until evenly coated.
  7. Cover and refrigerate the salad for at least 30 minutes before serving.
  8. Serve chilled and enjoy!

Notes

For best texture, don’t skip the salting step. You can add cherry tomatoes, feta, olives, or even avocado to switch it up. Chill for 30 minutes before serving for maximum flavor.