Homemade Greek Cucumber Salad

Finding a refreshing, healthy side dish that actually tastes good and doesn’t require turning on your stove can feel impossible, especially during those hot summer months when the last thing you want to do is heat up your kitchen. And let’s be honest, most salads either fall flat on flavor or require a laundry list of ingredients you don’t have in your fridge.

That’s where this Greek cucumber salad comes in. It’s cool and crisp, packed with fresh herbs and creamy yogurt, and comes together in about 15 minutes with simple ingredients. Plus, it pairs perfectly with grilled chicken, fish, or even as a light lunch on its own.

What Kind of Cucumbers Should I Use?

For Greek cucumber salad, you have a few good options when it comes to cucumbers. English cucumbers are a popular choice because they have fewer seeds and thinner skin, which means less prep work and a crunchier texture. Regular garden cucumbers work just fine too, though you might want to peel them if the skin is thick or waxy, and scoop out some of the seeds if they’re really large. Persian cucumbers are another great option – they’re small, crisp, and have almost no seeds, plus you can slice them up without any peeling required. Whatever type you choose, make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin.

Options for Substitutions

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

• Red onion: If red onion is too sharp for your taste, try using sweet onion or shallots instead. You can also soak the chopped onion in cold water for 10 minutes to mellow out the bite.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just as well here. You’ll still get that tangy flavor the salad needs.
• Yogurt: Greek yogurt is ideal for a thicker consistency, but regular plain yogurt works too. If you only have regular yogurt, strain it through cheesecloth for 30 minutes to remove excess liquid. Sour cream can also work in a pinch.
• Fresh dill: Fresh dill really makes this salad shine, but if you don’t have it, use 1 tablespoon of dried dill instead. Fresh parsley or mint can also add a nice twist.
• Cucumbers: English cucumbers are great because they have fewer seeds, but regular cucumbers work fine. Just scoop out the seeds with a spoon before chopping.
• Olive oil: Any neutral oil like avocado or vegetable oil can replace olive oil if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber salad is skipping the step to remove excess water from the cucumbers, which can turn your salad into a watery puddle within an hour – slice your cucumbers, sprinkle them with salt, let them sit for 15 minutes, then pat them dry with paper towels before mixing.

Another common error is adding the yogurt dressing too early, so if you’re making this ahead of time, keep the dressing separate and toss it with the cucumbers right before serving to maintain that fresh, crisp texture.

To get the most flavor from your red onions, make sure they marinate in the oil and vinegar mixture for at least 10-15 minutes as the recipe suggests, which mellows out their sharp bite and infuses them with flavor.

Finally, don’t forget to taste and adjust the seasoning at the end – you might need extra salt, lemon juice, or a pinch more pepper depending on your cucumbers and personal preference.

What to Serve With Greek Cucumber Salad?

This refreshing salad is perfect alongside grilled chicken, lamb kebabs, or any Mediterranean-style protein you’re craving. I love serving it with warm pita bread and hummus for a light lunch, or as a cooling side dish next to spicy grilled meats. It also pairs really well with falafel, gyros, or even a simple piece of grilled fish with lemon. Since the salad is so fresh and tangy, it balances out richer dishes nicely, making it a great addition to any summer cookout or weeknight dinner.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can keep it in an airtight container in the fridge for up to 2 days. The cucumbers will release some water as they sit, so you might want to drain off any excess liquid before serving leftovers.

Make Ahead: If you want to prep this ahead, chop your cucumbers and onions and keep them separate from the yogurt dressing until you’re ready to eat. The dressing can be made up to 3 days in advance and stored in the fridge, which actually helps the flavors blend together even better.

Estimated Nutrition

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

• Calories: 340-400
• Protein: 8-12 g
• Fat: 22-28 g
• Carbohydrates: 25-35 g

Ingredients

For the marinated onions:

• 1/3 cup red onion (thinly sliced into half-moons)
• 1/3 cup olive oil (I prefer Lucini Premium Select for its peppery finish)
• 2 tsp red wine vinegar
• 2 tsp oregano

For the salad and dressing:

• 3 cucumbers (peeled and sliced into 1/4-inch thick rounds)
• 1 cup yogurt (I always use Fage Total 5% for a thicker, creamier texture)
• 1.5 tbsp lemon juice
• 0.5 garlic clove
• 1/4 cup dill
• 10-12 fresh mint leaves, chopped
• 1 tsp salt
• black pepper

Step 1: Prepare the Mise en Place

• 3 cucumbers, peeled and sliced
• 1/3 cup red onion, thinly sliced
• 0.5 garlic clove, minced
• 10-12 fresh mint leaves, chopped
• 1/4 cup dill

Peel and slice the cucumbers into 1/4-inch thick rounds, then place them in a large serving bowl.

Thinly slice the red onion into half-moons and mince the garlic clove (you’ll need just a tiny amount).

Chop the fresh mint leaves and measure out the dill.

Having everything prepped and ready will make assembly quick and ensure all components are fresh.

Step 2: Create the Marinated Onion Base

• 1/3 cup olive oil
• 2 tsp red wine vinegar
• 2 tsp oregano
• 1/3 cup red onion from Step 1

In a small bowl, whisk together the olive oil, red wine vinegar, and oregano.

Add the sliced red onions and let them sit for at least 10-15 minutes while you prepare the yogurt mixture—this allows the onions to soften slightly and absorb the vinaigrette’s flavors.

I find that marinating the onions separately before combining everything helps distribute their flavor more evenly throughout the salad.

Step 3: Prepare the Creamy Yogurt Dressing

• 1 cup yogurt
• 1.5 tbsp lemon juice
• 0.5 garlic clove from Step 1, minced
• 1/4 cup dill from Step 1
• 10-12 fresh mint leaves from Step 1, chopped
• 1 tsp salt
• black pepper to taste

In another small bowl, combine the yogurt, lemon juice, minced garlic, dill, chopped mint, salt, and black pepper.

Stir until smooth and well combined.

I always use Fage Total 5% yogurt because its thick, creamy texture creates a luxurious dressing that clings beautifully to each cucumber slice, rather than pooling at the bottom of the bowl.

Step 4: Assemble and Finish the Salad

• sliced cucumbers from Step 1
• yogurt dressing from Step 3
• marinated onions and vinaigrette from Step 2

Pour the yogurt dressing from Step 3 over the cucumbers in the serving bowl, then add the marinated onions and their vinaigrette from Step 2.

Gently toss everything together until the cucumbers and onions are evenly coated.

Taste and adjust seasoning if needed—the salad is best served immediately while the cucumbers are crisp and the flavors are bright.

Homemade Greek Cucumber Salad

Delicious Homemade Greek Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 6 servings

Calories: 370

Ingredients Method

Ingredients

  

For the marinated onions::

• 1/3 cup red onion (thinly sliced into half-moons)
• 1/3 cup olive oil (I prefer Lucini Premium Select for its peppery finish)
• 2 tsp red wine vinegar
• 2 tsp oregano

For the salad and dressing::

• 3 cucumbers (peeled and sliced into 1/4-inch thick rounds)
• 1 cup yogurt (I always use Fage Total 5% for a thicker, creamier texture)
• 1.5 tbsp lemon juice
• 0.5 garlic clove
• 1/4 cup dill
• 10-12 fresh mint leaves, chopped
• 1 tsp salt
• black pepper

Method

 

1. Peel and slice the cucumbers into 1/4-inch thick rounds, then place them in a large serving bowl. Thinly slice the red onion into half-moons and mince the garlic clove (you'll need just a tiny amount). Chop the fresh mint leaves and measure out the dill. Having everything prepped and ready will make assembly quick and ensure all components are fresh.
2. In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Add the sliced red onions and let them sit for at least 10-15 minutes while you prepare the yogurt mixture—this allows the onions to soften slightly and absorb the vinaigrette's flavors. I find that marinating the onions separately before combining everything helps distribute their flavor more evenly throughout the salad.
3. In another small bowl, combine the yogurt, lemon juice, minced garlic, dill, chopped mint, salt, and black pepper. Stir until smooth and well combined. I always use Fage Total 5% yogurt because its thick, creamy texture creates a luxurious dressing that clings beautifully to each cucumber slice, rather than pooling at the bottom of the bowl.
4. Pour the yogurt dressing from Step 3 over the cucumbers in the serving bowl, then add the marinated onions and their vinaigrette from Step 2. Gently toss everything together until the cucumbers and onions are evenly coated. Taste and adjust seasoning if needed—the salad is best served immediately while the cucumbers are crisp and the flavors are bright.