Okay, so here’s a scenario: you’re craving something light but still a little indulgent, and—if you’re like me—the idea of a “Creamy Cucumber Salad with Greek Yogurt Dressing” just kind of makes your day better.
Maybe you’ve come back from work and popped open the fridge, only to find you’ve got cucumbers, some Greek yogurt, and…well, not a lot else.
That’s enough! Seriously, that’s how so many of my favorite easy dinners and lunches are born. Oh, and if you’re in the mood for a bit more heartiness, you should absolutely check out these creamy chicken cheddar bagels for your next meal. Anyway, let’s dive in to this cool, creamy cucumber thing.
Essential Ingredients for Creamy Cucumber Salad
Alright, so let’s not overcomplicate things. To get this cucumber salad going, you really only need a few basics. Cucumbers, obviously—the fresher and crunchier, the better. Greek yogurt is your creamy base. I usually go full-fat but hey, do you.
Dill is kind of non-negotiable in my mind (the flavor dances around the cucumbers so perfectly). Red onion if you like a little bite, and sometimes I toss in lemon juice for that tang. Oh, and salt and pepper. They bring a bit of magic, don’t they?
If you want to be really extra, cherry tomatoes or chopped fresh parsley won’t hurt. That’s about it for the essentials…but trust me, there’s wiggle room. Believe me, I’ve used sour cream in a pinch when the yogurt was mysteriously missing (don’t judge). Just aim for balance: creamy, crunchy, herby, and zingy.
“Never thought a cucumber salad could taste this good. My kids actually ask for seconds—and that’s saying something!”
Creamy Cucumber Salad with Greek Yogurt Dressing
How to Make Creamy Cucumber Salad Step-by-Step
First off—slice up your cucumbers thin. Like, thinner than you think. Sometimes I grab a mandoline (no shame) but a knife works. Sprinkle just a little salt on them and let ‘em sit in a colander to drain for about 10-15 minutes; this gets rid of extra water.
While the cucumbers are doing their thing, whisk together Greek yogurt, a splash of lemon juice, the chopped dill, and salt and pepper in a bowl. Also, if you’re feeling fancy—add a dash of garlic powder or even just a smashed clove.
Grab the cucumbers, pat them dry, and throw them in with your yogurt mixture. Add your thinly sliced onions now too. Toss gently, like you’re tucking them in, not beating them up.
Give it a taste. Seriously, don’t skip this. You might want a little more lemon, or salt, or even a pinch of sugar depending on your mood. You’re the boss here. Chill for at least 20 minutes before serving if you can wait that long (full disclosure, I rarely can).
Creamy Cucumber Salad with Greek Yogurt Dressing
Tips for Serving Creamy Cucumber Salad
Okay, here’s the fun bit. Serve it up:
- Next to grilled chicken or salmon for a satisfying, fresh dinner.
- Piled high on warm, crusty bread (trust me, it’s a thing).
- Or just scoop it into bowls for a picnic or potluck—you’ll look like the world’s most thoughtful guest.
- If you’re meal-prepping, this salad keeps for a day or two in the fridge, so make extra if you’re smart.
Creamy Cucumber Salad with Greek Yogurt Dressing
Reasons to Love This Recipe
Want my honest opinion? This creamy cucumber salad just feels like summer—whether it’s hot outside or not. If you’re trying to eat lighter, the Greek yogurt keeps the whole thing feeling pretty healthy. No mayo, so it’s not too heavy. It’s fast to make, and even faster to disappear on the dinner table.
My family asks for this more than potato salad at every barbecue. Plus, everything tastes way better chilled (personal hill I’ll die on). It’s insanely affordable, too—like, better-than-cafeteria-prices affordable. Leftovers don’t last in my house, so I double it. You might want to, too.
Creamy Cucumber Salad with Greek Yogurt Dressing
Variations and Add-ins for Your Salad
Let’s be honest—recipes are suggestions, not laws. Swap in sliced radishes for peppery crunch. If you like a tangier vibe, add a splash of white wine vinegar instead of lemon juice. Fresh mint or chives for that gardeny goodness. Sometimes I even stir in crumbled feta cheese just for some extra saltiness.
Want protein? Toss in some chopped cooked chicken or chickpeas. For color, halved cherry tomatoes or thinly shaved carrots. Got leftover salad? It makes an epic sandwich filling—seriously, try it in a pita. Really, there’s a version of this salad for every fridge and every mood.
To wrap this up, if you’re in the mood for a little more inspiration, you might like how Kalefornia Kravings does their own take with their Creamy Cucumber Salad with Greek Yogurt Dressing, or poke around for even more fun salad ideas.
And let’s be real, if you ever want to branch out, you’ll love my homemade beet goat cheese salad too. Make it your own and, most importantly, enjoy every cool, creamy bite!
Creamy Cucumber Salad with Greek Yogurt Dressing
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Creamy Cucumber Salad with Greek Yogurt Dressing
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A light and refreshing cucumber salad with a creamy Greek yogurt dressing, perfect for summer or meal prep.
Ingredients
- 2 large cucumbers
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1/4 cup red onion, thinly sliced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: cherry tomatoes, chopped fresh parsley, garlic powder
Instructions
- Slice the cucumbers thinly and sprinkle with salt. Let them drain in a colander for 10-15 minutes.
- In a bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper.
- Pat the cucumbers dry and add them to the yogurt mixture along with the sliced onions. Toss gently.
- Adjust seasoning to taste and chill for at least 20 minutes before serving.
Notes
This salad can be served next to grilled meats, on crusty bread, or in bowls for picnics. It keeps in the fridge for a day or two.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
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