This 5-minute one bowl Creamy Cucumber Salad is cool, tangy, and loaded with fresh garden herbs. It's the perfect side for summer meals or topping for grilling. Sliced cucumbers and red onion are tossed in a garlicky Greek yogurt dressing with herbs, lemon, and vinegar for brightness and acidity.
Well, people told me Armenian cucumbers were prolific but I'm at the point of summer where it's just way too much!! I'm giving away cucumbers by the pounds!
We love this creamy cucumber salad alongside Costco rotisserie chicken and yellow rice for an easy, nourishing weeknight dinner. It’s equally perfect for barbecues, potlucks, or any summer table.
When I tested this with Armenian cucumbers from the garden—nearly seedless and extra crisp—it was a hit. My husband even went back for seconds! To be honest, I did, too. But you can absolutely use seedless cucumbers or scoop out the center of extra watery and seedy cucumbers.
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Why You'll Love this Recipe
When it's over 100 degrees almost every day in the summer in Arizona, Armenian cucumbers become our top producers since they don't get bitter. They're thin-skinned and nearly seedless, making them perfect for salad with a crisp texture that holds up well even in creamy dressings. They are often found at farmers markets in summer.
- Cucumbers in yogurt are cool and refreshing for hot summer days.
- It's a simple high protein side salad to throw together but don't get me wrong. It's still packed with flavor using garlic, lemon, vinegar, and herbs.
- The perfect garden-to-table recipe with fresh-picked herbs, cucumbers, lemon, and even onion if you're growing it.
- It's make ahead friendly, making it great to bring to a party, picnics, or for meal prep.
- It pairs with anything – chicken, fish, grilled meats, rice, etc.
Ingredients
- Cucumbers - Use a variety of cucumbers that's less seedy and watery, like English cucumbers. If you use Armenian cucumbers, you can skip the step that requires salting the cucumbers because they're nearly seedless and not watery.
- Yogurt - Use whole plain Greek yogurt for the best flavor, but you can also use a fat-free yogurt. Swap it out for labneh for extra tang.
- Herbs - Use twice the amount of dill than mint. If you're out of mint, use chives or parsley.
- Lemon Juice - Adds brightness and acidity.
- Red Wine Vinegar - Adds brightness and acidity. Swap out with white vinegar.
Add thinly sliced radishes for peppery crunch and a drizzle of olive oil for richness. Sumac would also be a delicious spice to add.
How to Make Creamy Cucumber Salad
Slice the cucumber and salt it in a colander. Let it drain for 15 minutes. Pat it dry. Some cucumber varieties are really seedy and watery in the middle, so be sure to cut it lengthwise and scoop out the middle if needed.
- Step 1: Toss together the cucumbers, red onion, dill, and mint.
- Step 2: Stir it in the yogurt, lemon juice, red wine vinegar, salt, and pepper.
Serving Suggestions
- Rotisserie chicken (our favorite pairing!) with yellow rice or pilaf
- Grilled kebabs or skewers
- Falafel wraps or pita sandwiches
- Grilled fish or shrimp
- As a cooling side to spicy BBQ or curries at summer potluck spreads and backyard cookouts along with a Watermelon Feta Salad
- Tucked in wraps or pita sandwiches or as a topping for burgers
- In a mezze platter with hummus, pita, olives
Top Tips
- Use Armenian cucumbers if you grow them or can find them at a farmer's market—they’re nearly seedless and extra crisp so you can skip the step for salting to drain them of excess liquid.
- Salting is key! This step prevents a watery dressing.
- Adjust acidity with more lemon or vinegar to taste.
- Make ahead: The salad holds well in the fridge for a day or two.
Storage
Store in an airtight container in the fridge for up to 2 days. Stir well before serving because it may release some liquid over time—just drain or stir it back in.
More Salad Recipes to try
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Creamy Cucumber Salad with Yogurt and Herbs
Equipment
Ingredients
Method
- Thinly slice the cucumbers. Place them in a colander or bowl and toss with a generous pinch of kosher salt. Let them sit for 10–15 minutes to draw out excess water. Pat dry with paper towels.Note: Skip this step if using less watery or Armenian cucumbers.
- In a large bowl, whisk together the Greek yogurt, red wine vinegar, lemon juice, garlic, chopped mint, chopped dill, and black pepper.
- Gently stir in the sliced cucumbers and thinly sliced red onion until evenly coated in the dressing.
- For best flavor, chill for at least 30 minutes before serving to let the flavors meld. Garnish with extra herbs if desired.
Nutrition
Notes
- Depending on the cucumber variety, you may need to slice the cucumber lengthwise and scoop out the seeds for an improved texture and consistency.
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