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A bowl of creamy Mediterranean yogurt cucumber salad with fresh dill and red onions.

Creamy Yogurt Cucumber Salad

This Yogurt Cucumber Salad is a refreshing Mediterranean staple featuring crisp English cucumbers, thinly sliced red onions, and a vibrant burst of fresh dill. Tossed in a velvety Greek yogurt dressing with a hint of garlic and lemon, it’s the ultimate cooling side dish for grilled meats, pita bread, or mezze platters. It's light, gut-friendly, and ready in under 15 minutes!
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Prep Time 15 minutes
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern, Turkish
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2-3 large English cucumbers thinly sliced
  • 1/2 cup Red onion thinly sliced into half-moons
  • 1/2 cup Plain Greek yogurt full-fat preferred
  • 1 tbsp White vinegar or fresh lemon juice
  • 3 tbsp Fresh dill finely chopped
  • 1/4 tsp Garlic powder
  • 1/2 tsp Granulated sugar optional
  • To taste Salt and freshly cracked black pepper

Method
 

  1. Prep: Slice cucumbers and onions. (Optional: salt cucumbers in a colander for 15 mins to remove water).
  2. Dressing: In a small bowl, whisk yogurt, vinegar, garlic powder, sugar, and 2 tbsp of dill.
  3. Mix: Combine vegetables in a large bowl. Pour dressing over and toss gently.
  4. Chill: Cover and refrigerate for at least 30 minutes.
  5. Serve: Garnish with remaining dill and extra pepper. Enjoy!

Notes

  • The Crunch Factor: For the best texture, use English (hothouse) or Persian cucumbers as they have fewer seeds and thinner skins.
  • Water Control: Don't skip the salting step if you plan to serve this more than an hour after making it; it keeps the dressing from becoming a soup.
  • Vegan Swap: To make this vegan/plant-forward, simply swap the Greek yogurt for a thick cashew-based or almond-based unsweetened yogurt.
  • Herb Variations: While dill is traditional, adding a teaspoon of dried mint or a handful of fresh chopped mint leaves adds an extra layer of Mediterranean authenticity.