This creamy Greek yogurt cucumber salad is a light, refreshing side dish that’s packed with protein, low in saturated fat, and perfect for keeping you cool and satisfied all summer long.
For more creamy healthy recipes, check out our creamy pasta salad, macaroni salad, butter beans in Florentine sauce, and mushroom orzo.
A Light and Creamy Salad You’ll Feel Good About Eating
On these scorching summer days here in Italy (and there have been far too many lately) 🥵, nothing hits the spot like a cool, crisp, and irresistibly creamy cucumber salad.
This version is our twist on the American classic—Louise and I make it with mostly Greek yogurt and just a touch of mayo for the perfect balance of tang and creaminess.
By swapping out most of the mayo, we keep it lower in saturated fat, higher in protein, and naturally lighter, making it a smart choice for a heart-healthy table. Packed with hydrating cucumbers, fresh dill, and a zesty Greek yogurt dressing, it’s as nourishing as it is satisfying. 🥒
This healthy cucumber salad recipe is fiber-rich, naturally gluten-free, and ready in under 15 minutes—perfect for weeknights or laid-back summer gatherings. It pairs beautifully with grilled veggies, falafel, or a simple focaccia sandwich, and it’s ideal for BBQs, family dinners, or picnics. 🥗
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Cucumbers: Large English cucumbers work beautifully for a mild flavor and fewer seeds. You can also use garden cucumbers—just peel and deseed for a smoother bite. For an extra refreshing summer salad, try Persian cucumbers.
- Green onion: Adds a mild, fresh onion flavor without overpowering the salad. Substitute chives or finely diced red onion for a sharper taste.
- Fresh dill: Classic in creamy cucumber salad, giving it a bright, herby punch. If dill isn’t available, swap with parsley, mint, or tarragon for a twist.
For the Dressing
- Mayonnaise: Use vegan mayo or regular mayonnaise for creaminess. You can swap with more Greek yogurt for a lighter healthy cucumber salad recipe.
- Greek yogurt: Fat-free Greek yogurt keeps the salad tangy, creamy, and protein-rich. You can use low-fat or full-fat for a richer taste, or substitute non-dairy yogurt to make it fully plant-based.
- Apple cider vinegar: Brings a pleasant tang. White wine vinegar or lemon juice works well too.
- Maple syrup or sugar: Balances the acidity and enhances cucumber’s natural sweetness. Substitute honey, agave, or even a pinch of stevia for a sugar-free option.
- Dijon mustard: Adds a mild tang and subtle spice to the dressing. You can use yellow mustard for a sharper bite or whole grain mustard for extra texture.
- Garlic powder (optional): Gives a gentle garlic warmth without overpowering the salad. Substitute with grated garlic for a stronger kick.
- Salt and black pepper to taste.
How to Make Greek Cucumber Salad
Step 1 — Slice and prep the veggies
Wash and pat dry the cucumbers. Thinly slice them with a sharp knife or mandoline. For less water, toss with a pinch of salt, rest 10 minutes, then pat dry. Thinly slice the green onion (save some tops for garnish) and finely chop the fresh dill.
Step 2 — Make the dressing and mix
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, maple syrup (or sugar), mustard, garlic powder, salt, and black pepper until smooth and creamy. Add cucumbers, green onion, and dill to a large mixing bowl, pour the dressing over the top, and stir gently until everything is well coated. This makes the base for your cucumber salad with yogurt dressing.
Step 3 — Marinate and serve
Let the salad rest for 15 minutes so the flavors can meld and the cucumbers soak up the dressing. Transfer to a serving platter, garnish with the reserved scallion tops and a few grinds of black pepper, and serve chilled. This easy cucumber salad pairs perfectly with grilled dishes, sandwiches, or any summer spread.
Tips
- Use fresh dill if possible: It gives the salad a bright, herby flavor. Dried dill works in a pinch, but use less since it’s more concentrated.
- Chill before serving: Letting the salad sit in the fridge for at least 15 minutes helps the flavors meld, making it even more refreshing for a picnic salad recipe.
- Adjust the tang: Apple cider vinegar adds a pleasant zing, but you can swap in lemon juice or white wine vinegar for a softer flavor.
- Go light or heavy on creaminess: Use more Greek yogurt for a lighter, high-protein bite or more mayo for a richer flavor—both make for a healthy cucumber salad recipe.
- Keep it crunchy: Add thinly sliced radishes or bell peppers for extra texture and color.
- Taste before serving: Cucumbers and yogurt can mellow the flavors, so a final sprinkle of salt or a grind of pepper right before serving can make a big difference.
- Make it ahead: Prepare the dressing and slice the vegetables up to a day ahead, but mix them right before serving to keep the crunch.
- If you are making this a day ahead, it’s wise to salt the cucumbers first: This helps draw out extra water so your salad stays creamy instead of watery. It’s especially useful if you’re making it as a summer side dish idea for a picnic or BBQ.
Frequently Asked Questions
Yes, but for the crunchiest texture, store the sliced cucumbers and dressing separately, then mix right before serving. This keeps your creamy cucumber salad from getting watery.
English or Persian cucumbers are ideal because they have fewer seeds and a sweeter taste. Garden cucumbers work too—just peel and deseed them first.
Absolutely. Swap the Greek yogurt for a plant-based yogurt and use vegan mayo for a low calorie cucumber salad that’s also dairy-free.
Yes, you can replace all of the mayo with Greek yogurt for a lighter, tangier flavor.
Fresh parsley, tarragon, or mint make good substitutions if you don’t have dill on hand.
Salt the cucumbers first, let them sit for 10 minutes, and then pat them dry before adding the dressing.
Definitely! Thinly sliced radishes, cherry tomatoes, or bell peppers add extra crunch and color.
It’s best eaten fresh but can be stored for up to 2 days in an airtight container.
More Easy Salad Recipes
- Lentil salad
- Orzo salad
- Greek pasta salad
- Black bean salad
- Chickpea salad
- Mediterranean chopped salad
- Pineapple cucumber salad
- Quinoa salad
If you tried this Greek Yogurt Cucumber Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Why I’ll Never Make Cucumber Salad Without Greek Yogurt Again
Ingredients
- 2 large cucumbers thinly sliced — preferably with a mandolin slicer
- 2 green onions white and light-green parts — thinly sliced
- 3 tablespoons fresh dill finely chopped
For the Dressing
- ¾ cup Greek yogurt or non-dairy yogurt
- ¼ cup mayonnaise or vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard Dijon or American
- 2 teaspoons sugar or honey — optional but recommended
- 1 teaspoon garlic powder
- 1 teaspoon salt + black pepper to taste
Instructions
- Prep veggies: Wash and slice 2 large cucumbers. For less water, toss with a pinch of salt, rest 10 minutes, then pat dry. Slice 2 green onions (save tops) and chop 3 tablespoons fresh dill. Add to a large mixing bowl.
- Make dressing & mix: Whisk ¾ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 2 teaspoons sugar, 1 teaspoon garlic powder, 1 teaspoon salt, and pepper.
- Marinate & Serve: Pour dressing over veggies, mix well and chill 15 minutes. Garnish with scallion tops and pepper, then serve cold.
Notes
- Cucumbers – Use English for mild flavor, garden (peeled/deseeded) for crunch, or Persian for extra refreshing bite.
- Green onion – Swap with chives for mildness or red onion for sharper flavor.
- Fresh dill – Use parsley, mint, or tarragon if dill’s not available.
- Mayonnaise – Use vegan or regular; swap with more Greek yogurt for lighter salad.
- Greek yogurt – Low-fat, full-fat, or non-dairy yogurt all work.
- Apple cider vinegar – Try white wine vinegar or lemon juice.
- Maple syrup or sugar – Replace with honey, agave, or stevia for sugar-free.
- Dijon mustard – Use yellow for tangier bite or whole grain for texture.
- Garlic powder – Swap with fresh grated garlic for stronger flavor.
- Salt & pepper – Any salt type works; white pepper gives milder heat.
- Go fresh – Fresh dill gives the best flavor; use less if swapping with dried.
- Chill it – Refrigerate 15 minutes before serving for max flavor and refreshment.
- Tweak the tang – Use lemon juice or white wine vinegar for a softer zing.
- Control creaminess – More yogurt for lighter protein, more mayo for richer flavor.
- Add crunch – Toss in radishes or bell peppers for extra bite and color.
- Season last – Taste just before serving and adjust salt or pepper.
- Prep smart – Make dressing and slice veggies ahead, but mix last minute.
- Salt first for storage – If making a day ahead, salt cucumbers to prevent watery salad.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Made this creamy cucumber salad with Greek yogurt for a BBQ along with your Greek pasta salad. Everyone loved both! The Greek yogurt swap was a huge hit and made it feel so much lighter. Definitely making again!
Thank you so much, Nora! 🌿 I’m so happy both salads were a hit at your BBQ, and I love hearing the Greek yogurt swap was appreciated. Sounds like a perfect summer feast!