Creamy Cucumber Salad Recipe

This four-ingredient Creamy Cucumber Salad recipe, made with Greek yogurt and fresh dill, is one of my family’s favorite summer side dishes.

PREP TIME:10minutes mins

COOK TIME:0minutes mins

TOTAL TIME:10minutes mins

YIELD: 4 servings

COURSE: BBQ Side dish, Salad, Side Dish

CUISINE: American


  • mandolin optional but quicker to slice and makes even slices


  • 2 medium cucumbers (peeled (8 ounces each))
  • 1/2 cup Greek yogurt (full fat)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon fresh dill


  • Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
  • Refrigerate until ready to eat.
  • Transfer to a serving bowl topped with more fresh dill, for garnish.


Makes 3 cups.

Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:

  • Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
  • Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo. You can also use reduced fat yogurt, but I personally think it’s best with full fat.
  • Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
  • Add red onion.
  • Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
  • Spices: You can add garlic powder and black pepper to taste.
  • Acid: You can add some white vinegar or fresh lemon juice, for variation.
  • If you make it, comment below and let us know!


Serving: 3/4 cup, Calories: 60kcal, Carbohydrates: 7g, Protein: 5g, Fat: 1.5g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 229.5mg, Fiber: 1g, Sugar: 4g

– W–W Points: 1

By Fkkzzz

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