4.9 from 48 votes
Greek Yogurt Cucumber Salad Recipe
This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 76 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1/2 cup plain greek yogurt full fat
- 2 cloves garlic ~ 1 1/2 teaspoons, minced
- ⅓ cup lemon juice freshly squeezed - from 2 lemons
- 1 teaspoon extra virgin olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- ¼ cup chopped fresh dill optional
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
- ¼ cup Thinly sliced red onion or scallions - optional
Instructions
- To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
- Place cucumber and red onion slices in a large salad bowl.
- Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
Cup of Yum
Notes
- This cucumber salad yields approximately 4 cups of salad (with ~ 2/3 cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
- I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
- : Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
- Yields: This cucumber salad yields approximately 4 cups of salad (with ~ 2/3 cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
- Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
- To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
- To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.
Nutrition Information
Calories
76kcal
(4%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
3mg
(1%)
Sodium
609mg
(25%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
340IU
(7%)
Vitamin C
14mg
(16%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 76
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 609mg | 25% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.