The CRUNCH. The creaminess. The HERBS!! This cucumber salad is stupidly simple and stupidly good.
Greek yogurt (thicker, tangier, my preference over sour cream for this), a splash of vinegar, honey, lemon zest, and a TON of fresh chopped herbs. It’s the side dish that outshines the main. Every time.
How to Keep Cucumbers from Getting Watery
SALT THE CUCUMBERS. Toss your 1/4-inch cucumber slices with 1/4 tsp of the recipe’s salt in a colander. Let them sit for 10 minutes. This draws out excess water, preventing a soggy salad.
After 10 minutes, DRAIN the cucumbers. Give them a quick rinse and pat them COMPLETELY DRY with paper towels or a clean kitchen towel. This step is non-negotiable for a crisp, creamy result.
Alternatively, for a faster method, simply PAT the sliced cucumbers dry thoroughly before adding them to the bowl. It’s less effective than salting but still helps. Your salad’s texture depends on this.
Which Yogurt Works Best Here
Not all yogurt works equally here. The dressing’s texture depends on your choice.
- Go for FULL-FAT, STRAINED yogurt. Fage 5% is ideal because it’s thick and won’t make the dressing watery.
- Avoid thin, runny yogurts. They’ll create a sad, soupy dressing that won’t cling to the cucumber.
- Check the ingredients. You want just MILK and CULTURES. Thickeners like pectin or gel gum can make the dressing gummy.
- Plant-based works. Use a THICK, coconut or almond-based Greek-style yogurt. The result will be lighter but still good.
Make-Ahead & Storage Tips
STORE the dressing and salad SEPARATELY if prepping ahead… cucumbers release water fast and will turn everything soggy within HOURS. Once tossed, eat within one day (max).
The dressing alone keeps for 3 days refrigerated in a sealed container. Whisk it again before using since yogurt settles… (Skip the freezer entirely… yogurt separates and cucumbers dissolve into mush.)
Other Recipes You’ll Love
- Cucumber Feta Salad
- Greek Cucumber Salad
- Simple Jalapeño Popper Cucumber Salad
- Best Creamy Cucumber Corn Salad
- Healthy Cucumber Tomato Salad
- Watermelon Feta Mint Salad
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: Slice and Chop Vegetables
- 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: Whisk the Creamy 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: Toss and Marinate
- 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
Ingredients
Method
- 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.
- 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.
- 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.