Easy Creamy Greek Yogurt Cucumber Salad Recipe

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This creamy Greek Yogurt Cucumber Salad is a light and fresh summer salad full of crisp cucumbers, fresh herbs, and a tangy Greek yogurt dressing. It’s easy to make ahead and makes the perfect side dish for backyard BBQs or summer gatherings. 

an overhead photo of greek yogurt cucumber salad in a brown bowl with a spoon

What Makes This Recipe Great

In the summer I am all about outdoor grilling and easy-to-prep side dishes that are easy to prep, tasty, and use fresh seasonal produce! This light, refreshing, and delicious Creamy Cucumber Salad Recipe uses only a handful of ingredients and takes all of 10 minutes to prep! Chill in the fridge for an hour up to overnight, stir, and enjoy!

This classic summer side dish is like the most amazing tzatziki sauce in salad form. It pairs well with main dishes like grilled meats like steak kabobs, grilled chicken, and grilled salmon, or can be served with pitas, naan bread, or in a sandwich– your call! Perfect for hot summer days when cooking over the stove or oven doesn’t sound like a whole lot of fun! 

Ingredient Notes

recipe ingredients in small bowls and labeled
  • English cucumbers: You can also make this salad with Persian cucumbers, mini cucumbers, or another variety of cucumbers that you like. 
  • sour cream: You can omit this and use all Greek yogurt if preferred. 
  • plain Greek yogurt: You can use nonfat, low-fat, or full-fat Greek yogurt.
  • sliced red onions
  • white vinegar or red wine vinegar
  • fresh chives
  • fresh dill
  • garlic powder: You can use fresh garlic if preferred. 
  • salt and black pepper to taste

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Peel the cucumbers if desired (some have thinner skin and don’t need to be peeled). Slice the cucumbers thinly, using a mandoline slicer or a sharp knife for even slices. Place the cucumber slices in a large bowl. Cut the red onion into thin slices and add the onion slices to the mixing bowl with the cucumbers.
  2. Make the Marinade: In a separate bowl, combine the sour cream and Greek yogurt. Add the white wine vinegar, freshly diced chives, freshly chopped dill, and garlic powder to the mixture. Stir well until all ingredients are fully incorporated.
  3. Combine and Marinate: Pour the marinade over the sliced cucumbers. Toss the cucumbers gently to ensure they are evenly coated with the marinade. Season with more salt and pepper to taste. Add to a bowl or large mason jar with a lid Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for several hours up to overnight. 
  4. Serve: Remove the cucumber salad from the refrigerator and give it a final stir. Serve chilled and enjoy! Store leftovers in an airtight container for up to 2-3 days in the fridge.
an up close photo of a cucumber salad in a bowl

Mac’s Pro Tip

Expert Tips

  • Adjust the amount of vinegar to taste based on your preference for tanginess.
  • This dish pairs well with grilled meats or as a refreshing side salad.
  • For a touch of sweetness, you can add a pinch of sugar or monk fruit to the marinade.
  • You can omit the sour cream and use 1 cup of Greek yogurt. The sour cream gives it a little more flavor.

Serving Tips

This easy side dish pairs well with grilled meats or as a refreshing side dish. You can prepare it ahead of time (up to 24 hours) and store it in the fridge before a summer BBQ or gathering. Remove the creamy cucumber salad from the refrigerator and give it a final stir. Serve chilled and enjoy! 

Storage Tips

Store leftovers in an airtight container for up to 2-3 days in the fridge. The crunchy cucumbers will lose their texture over time, but the flavor is still all there! You can keep it a little longer if the texture doesn’t bother you. 

Greek yogurt cucumber salad in a small bowl

Recipe FAQs

How do you keep cucumber salad from getting watery? 

Use English cucumbers or Persian cucumbers because they have fewer seeds and a lower water content than other varieties. Cucumbers naturally expel some water, so I recommend a couple of things: 1. After you slice your cucumbers, pat them dry with paper towels to absorb excess liquid. 2. Before serving, give the salad a good stir. Because the Greek yogurt and sour cream are thick, the water shouldn’t be too much of an issue. 

More Summer Salad Recipes

an overhead photo of greek yogurt cucumber salad in a brown bowl with a spoon

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Easy Creamy Greek Yogurt Cucumber Salad Recipe

This creamy Greek Yogurt Cucumber Salad is a light and fresh summer salad full of crisp cucumbers, fresh herbs, and a tangy Greek yogurt dressing. It’s easy to make ahead and makes the perfect side dish for backyard BBQs or summer gatherings.
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients  

  • 2 large cucumbers
  • 1/2 cup sour cream light, regular, or dairy-free
  • 1/2 cup Greek yogurt or dairy-free yogurt
  • 1 small red onion cut into thin slices
  • 2-3 tbsp white or red wine vinegar
  • 2 tbsp freshly diced chives
  • 1 tbsp freshly diced dill
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions 

  • Prepare the Cucumbers: Wash the cucumbers thoroughly. Peel the cucumbers if desired. Slice the cucumbers thinly, using a mandoline or a sharp knife for even slices. Place the sliced cucumbers in a large bowl.
  • Make the Marinade: In a separate bowl, combine the sour cream and Greek yogurt. Add the white wine vinegar, freshly diced chives, freshly chopped dill, and garlic powder to the mixture.Stir well until all ingredients are fully incorporated.
  • Combine and Marinate: Pour the marinade over the sliced cucumbers. Toss the cucumbers gently to ensure they are evenly coated with the marinade. Season with more salt and pepper to taste. Add to a bowl or large mason jar with a lid Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, marinate for several hours up to overnight.
  • Serve: Remove the marinated cucumbers from the refrigerator and give them a final stir. Serve chilled and enjoy! Store leftovers in an airtight container for up to 2-3 days in the fridge.

Notes

Expert Tips

    • Adjust the amount of vinegar to taste based on your preference for tanginess.
    • For a touch of sweetness, you can add a pinch of sugar or monk fruit to the marinade.
    • This dish pairs well with grilled meats or as a refreshing side salad.
    • You can omit the sour cream and use 1 cup of Greek yogurt. The sour cream gives it a little more flavor.

Serving Tips

This easy side dish pairs well with grilled meats or as a refreshing side dish. You can prepare it ahead of time (up to 24 hours) and store it in the fridge before a summer BBQ or gathering. Remove the creamy cucumber salad from the refrigerator and give it a final stir. Serve chilled and enjoy! 

Storage Tips

Store leftovers in an airtight container for up to 2-3 days in the fridge. The crunchy cucumbers will lose their texture over time, but the flavor is still all there! You can keep it a little longer if the texture doesn’t bother you. 

Nutrition

Calories: 104kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 23mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 354IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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