Store creamy cucumber salad in an airtight container in the fridge for up to 2 days, but avoid freezing as the cucumbers will lose their crisp texture.
Why I’ll Never Make Cucumber Salad Without Greek Yogurt Again
Servings: 4 people
- 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 (180 g) Greek yogurt or non-dairy yogurt
- ¼ cup (60 g) 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
- 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.
Substitutions
- 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.
