Can I make cucumber yogurt salad ahead of time?

Yes — but only partially. For best results, prepare the yogurt dressing ahead and store it separately from the cucumbers. Combine both just before serving to avoid a watery salad caused by cucumber moisture.

What type of yogurt works best for this salad?

Full-fat Greek yogurt is ideal for its thick texture and rich taste. However, plain yogurt or dairy-free alternatives like coconut yogurt also work, especially for those following specific dietary preferences.

How do I prevent the cucumber yogurt salad from getting watery?

Thin-skinned, seedless cucumbers like English or Persian varieties reduce excess moisture. You can also lightly salt the cucumbers and let them drain in a colander for 15–20 minutes before mixing to remove extra water.

Is this salad suitable for keto or low-carb diets?

Absolutely. With low-carb cucumbers and protein-rich Greek yogurt, this cucumber yogurt salad fits perfectly into a keto or low-carb eating plan. Just make sure to avoid sweetened yogurts or add-ins.

Cucumber Yogurt Salad – Best 10-Minute Summer Side

Name: Cucumber Yogurt Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 English cucumbers; 1/2 cup Greek yogurt (or plain yogurt); 2 tablespoons finely chopped fresh dill; 1 tablespoon extra virgin olive oil; 1 clove garlic, minced; 1/2 lemon, zested and juiced (approx. 1 tablespoon lemon juice); 1 teaspoon salt, or to taste; Freshly ground pepper, to taste

Description

This refreshing Cucumber Yogurt Salad brings together crisp cucumber slices, creamy Greek yogurt, tangy lemon, fresh dill, and garlic to create a light and flavorful dish. Inspired by tzatziki, this easy-to-make salad is perfect as a side dish for grilled meats, Mediterranean meals, or spicy entrées.

Ingredients

Scale

2 English cucumbers
1/2 cup Greek yogurt (or plain yogurt)
2 tablespoons finely chopped fresh dill
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 lemon, zested and juiced (approx. 1 tablespoon lemon juice)
1 teaspoon salt, or to taste
Freshly ground pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Thinly slice the cucumbers using a mandoline, sharp knife, or grater.
In a small bowl, whisk together the Greek yogurt, dill, olive oil, lemon zest and juice, garlic, salt, and pepper.
Combine the cucumber slices and yogurt dressing in a mixing bowl and toss well to coat.
Serve immediately or refrigerate for up to 30 minutes before serving to enhance the flavor.

Notes

For best flavor, let the dressing chill in the fridge for an hour before combining with cucumbers.
Use cut-resistant gloves when slicing cucumbers with a mandoline for safety.
If using field cucumbers, peel and deseed before slicing.
Salad is best enjoyed fresh; avoid storing mixed leftovers.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 90
Sugar: 2g
Sodium: 350mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg