Can I use sour cream instead of Greek yogurt?

Yes, sour cream can replace Greek yogurt in this cucumber salad if you prefer a richer, creamier taste. Just keep in mind that Greek yogurt is higher in protein and lighter in calories, making it a more balanced option. Add a splash of lemon juice to sour cream to bring back the tanginess.

How thin should I slice the vegetables?

For a crisp and flavorful cucumber salad, slice the cucumbers very thin—around ⅛ inch. A mandoline gives the best results, but a sharp knife works too. Uniform slices help the yogurt dressing coat every piece evenly.

What if my cucumbers are too watery?

Watery cucumbers can make your Greek yogurt cucumber salad too thin. To avoid this, salt the slices and let them sit for 10–15 minutes, then blot them dry. This step keeps the dressing creamy and flavorful.

Can I prepare this salad ahead of time?

Yes! You can prepare the cucumber yogurt salad a few hours or even a day in advance. For best texture, store the cucumbers and the yogurt dressing separately and mix just before serving.

Is cucumber yogurt salad a good choice for weight loss?

Absolutely. This salad is hydrating, low in calories, and protein-rich thanks to the Greek yogurt. For an even lighter version, skip the mayo and use nonfat yogurt. It’s a healthy option for anyone watching their diet.

Greek Yogurt Cucumber Salad – Quick, Creamy & Irresistible

Description

This Greek yogurt cucumber salad is a light, creamy side dish that comes together in just 15 minutes. Made with crisp cucumbers, tangy Greek yogurt, fresh dill, and a hint of sweetness, it’s the perfect balance of refreshing and satisfying. Whether you’re serving it with grilled meats, stuffing it into a pita, or enjoying it solo, this salad brings big flavor with minimal effort.

Ingredients

Scale

2 large cucumbers, peeled and thinly sliced

1 cup plain Greek yogurt (full-fat or 2% recommended)

2 tablespoons mayonnaise (optional, for extra creaminess)

1 tablespoon apple cider vinegar

1 tablespoon fresh dill, finely chopped

2 teaspoons honey or maple syrup (or sweetener of choice)

2 green onions, finely sliced

Salt, to taste

Black pepper, to taste

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Instructions

Peel the cucumbers and slice them thinly using a mandoline or sharp knife.
Place the cucumber slices in a colander, sprinkle lightly with salt, and let them sit for 10–15 minutes.
Pat the cucumbers dry with paper towels to remove excess moisture.
In a mixing bowl, whisk together the Greek yogurt, mayonnaise (if using), apple cider vinegar, dill, sweetener, green onions, salt, and pepper.
Add the drained cucumbers to the bowl and gently toss to coat them in the dressing.
Cover and refrigerate for 20–30 minutes to allow flavors to blend.
Before serving, taste and adjust seasoning if needed. Garnish with fresh dill, lemon zest, or a drizzle of olive oil if desired.

Notes

Prep Tip: To prevent excess water, salt your cucumber slices and let them drain for 10–15 minutes, then pat dry before mixing.

Make Ahead: The dressing can be made up to 4 days in advance. Store it separately and mix just before serving for best texture.

Dairy-Free Option: Use a thick plant-based yogurt and skip the mayo to keep it vegan-friendly.

Add Protein: Stir in chickpeas or lentils to make it a filling lunch.

Extra Flavor: Try adding minced garlic, lemon zest, or a pinch of cumin for added depth.

Prep Time: 15 minutes
Category: Salad
Cuisine: Mediterranean / Greek