Healthy Cucumber Salad with Greek Yogurt

Finding a fresh, healthy side dish that actually tastes good and doesn’t require tons of ingredients can feel impossible sometimes. You want something that’s light enough for summer but satisfying enough to serve alongside dinner, and ideally it won’t have you stuck in the kitchen for hours.

That’s exactly why this cucumber salad with greek yogurt is such a winner: it comes together in minutes with simple ingredients you probably already have, the creamy dressing beats store-bought versions any day, and you can easily adjust the herbs and seasonings based on what’s in your fridge.

What Kind of Cucumber Should I Use?

English cucumbers are the way to go for this salad because they have fewer seeds and thinner skin, which means you don’t need to peel or deseed them. If you can’t find English cucumbers, regular garden cucumbers will work too, but you might want to peel them if the skin seems thick or waxy. Persian cucumbers are another great option since they’re crisp and have a mild flavor, though you’ll need about two or three of them to equal one English cucumber. Whatever type you choose, make sure it feels firm to the touch and doesn’t have any soft spots or wrinkles.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• Greek yogurt: If you don’t have Greek yogurt, regular plain yogurt works fine – just strain it through a cheesecloth for 30 minutes to remove excess liquid. Sour cream is another good option, though it’ll give you a tangier flavor.
• White vinegar: The recipe already mentions several options, but apple cider vinegar or lemon juice (about 1 ½ tablespoons) will also give you that bright, acidic kick.
• English cucumber: Regular cucumbers work just fine here. Just peel them and scoop out the seeds with a spoon before slicing, since they tend to be more watery and have tougher seeds than English cucumbers.
• Shallot: No shallots? Use about ¼ cup of thinly sliced red onion instead. If raw onion is too strong for you, soak the slices in cold water for 10 minutes, then drain and pat dry.
• Fresh herbs: While fresh herbs really make this salad shine, you can use about 1 tablespoon of dried herbs in a pinch. Just remember that dried herbs are more concentrated, so use less and add them to the dressing to let them soften up a bit.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber salad is skipping the step of salting and draining your cucumbers first, which pulls out excess water that would otherwise dilute your dressing and make the salad watery within an hour.

Another common error is slicing the cucumbers too thick – aim for paper-thin slices using a mandoline or sharp knife, as thinner slices absorb the dressing better and create a more pleasant texture.

Don’t dress the salad too far in advance, as cucumbers release moisture over time and will turn your creamy yogurt dressing into a runny puddle – it’s best to mix everything together no more than 30 minutes before serving.

For extra flavor, let your sliced shallots sit in the vinegar for a few minutes before adding the other ingredients, which mellows their sharp bite and adds a nice pickled taste to the salad.

What to Serve With Cucumber Salad?

This cucumber salad is super refreshing and works great alongside grilled meats like chicken kebabs, lamb chops, or even a simple grilled steak. It’s also perfect next to Mediterranean dishes like falafel, hummus, or stuffed grape leaves if you’re going for a mezze-style spread. I love serving it with pita bread and some grilled halloumi cheese for a light lunch, or alongside salmon for a fresh summer dinner. The cool, creamy yogurt dressing makes it a natural side for anything spicy too, so don’t hesitate to pair it with your favorite curry or spiced rice dishes.

Storage Instructions

Store: This cucumber salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 1 day. The cucumbers will release some water as they sit, so you might want to drain off any excess liquid before serving again.

Make Ahead: If you want to prep ahead, you can slice the cucumbers and shallot and mix the yogurt dressing separately, then store them in different containers. Toss everything together with the fresh herbs right before serving so the salad stays crisp and doesn’t get watery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 130-160
• Protein: 4-5 g
• Fat: 7-9 g
• Carbohydrates: 12-15 g

Ingredients

For the dressing:

• 1/3 cup yogurt (I recommend Fage 5% for a thicker, heartier consistency)
• 1 tbsp vinegar
• 2 tsp olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp honey

For the salad base:

• 1 cucumber (sliced into 1/4-inch rounds)
• 1 shallot
• 1/4 cup herbs (finely chopped for better distribution)
• 1/2 tsp lemon zest

Step 1: Prepare the Ingredients

• 1 cucumber, sliced into 1/4-inch rounds
• 1 shallot, minced
• 1/4 cup herbs, finely chopped

Slice the cucumber into 1/4-inch rounds and place in a large bowl.

Mince the shallot finely and chop the herbs until they’re small enough to distribute evenly throughout the salad.

I like to chop my herbs last so they stay bright and don’t oxidize—this keeps the salad looking fresh and vibrant.

Step 2: Build the Greek Yogurt Dressing

• 1/3 cup yogurt
• 1 tbsp vinegar
• 2 tsp olive oil
• 1/2 tsp honey
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp lemon zest

In a separate bowl, whisk together the yogurt, vinegar, olive oil, honey, salt, pepper, and lemon zest until smooth and well combined.

The honey adds a subtle sweetness that balances the tang of the vinegar and yogurt, creating a more complex dressing.

Taste the dressing and adjust the seasoning as needed before adding it to the cucumber.

Step 3: Combine and Finish

• Greek yogurt dressing from Step 2
• prepared vegetables from Step 1

Pour the Greek yogurt dressing from Step 2 over the prepared cucumber, shallot, and herbs from Step 1.

Gently toss everything together until the vegetables are evenly coated.

Let the salad sit for 5-10 minutes before serving so the flavors can meld—I find this makes the final dish taste more cohesive and allows the shallot to soften slightly.

Serve immediately, or chill until ready to serve.

Healthy Cucumber Salad with Greek Yogurt

Delicious Healthy Cucumber Salad with Greek Yogurt recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings: 2.5 servings

Calories: 145

Ingredients Method

Ingredients

  

For the dressing:

• 1/3 cup yogurt (I recommend Fage 5% for a thicker, heartier consistency)
• 1 tbsp vinegar
• 2 tsp olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp honey

For the salad base:

• 1 cucumber (sliced into 1/4-inch rounds)
• 1 shallot
• 1/4 cup herbs (finely chopped for better distribution)
• 1/2 tsp lemon zest

Method

 

1. Slice the cucumber into 1/4-inch rounds and place in a large bowl. Mince the shallot finely and chop the herbs until they're small enough to distribute evenly throughout the salad. I like to chop my herbs last so they stay bright and don't oxidize—this keeps the salad looking fresh and vibrant.
2. In a separate bowl, whisk together the yogurt, vinegar, olive oil, honey, salt, pepper, and lemon zest until smooth and well combined. The honey adds a subtle sweetness that balances the tang of the vinegar and yogurt, creating a more complex dressing. Taste the dressing and adjust the seasoning as needed before adding it to the cucumber.
3. Pour the Greek yogurt dressing from Step 2 over the prepared cucumber, shallot, and herbs from Step 1. Gently toss everything together until the vegetables are evenly coated. Let the salad sit for 5-10 minutes before serving so the flavors can meld—I find this makes the final dish taste more cohesive and allows the shallot to soften slightly. Serve immediately, or chill until ready to serve.