This healthy cucumber salad is made with Greek yogurt, juicy tomatoes and lots of dill.
Got some cucumbers you need to use up? This creamy cucumber salad is the perfect summer salad to serve as a side dish for all grilling occasions. Or as a potluck buffet dish! It’s also great as a filling for grilled chicken pita. With a dressing of Greek yogurt, dill and lemon, you will be able to highlight the freshly cut summer cucumber and cherry tomatoes.
This is the perfect cucumber recipe for when the fruit is in season from May to August.
Healthy cucumber salad
This cucumber salad recipe is the perfect refreshing, veggie-rich side if you’re grilling chicken or steak.
Salads similar to this style often have a lot of cream and mayonnaise that can be so full and rich that you can hardly taste the vegetables underneath! This version is made with Greek yogurt (what would we do without Greek yogurt!?) so it’s higher in protein and a little fluffier, depending on which yogurt you choose. Of course you can sub in some cream or go half and half to meet in the middle. Additionally, depending on the brand of Greek yogurt you choose, you may want to strain the yogurt a bit. Mine was very thick, but some brands are looser than others with liquid whey on top. Stains as needed.
Which cucumbers are best for salads?
There are more varieties of cucumber than you think! These are my favorites to include in salads:
- English cucumbers: Also known as European cucumbers. This type of cuc has a mild flavor and does not have many seeds. They are sold wrapped in plastic at the grocery store to protect their delicate skin so you don’t have to peel them. Persian cucumbers are very similar and slightly smaller.
- Cucumbers grown in the garden: If you have access to a garden or farmers market, these are the best this time of year! They can be served peeled or unpeeled.
- Mini and cocktail cucumbers: I generally think the smaller the cucumber the crunchier it gets! You don’t need to peel these either. Minis grow to 4-6 inches, while cockatiels are the smallest at about 2.5 inches.
- Waxy cucumbers: If you need a cucumber in January, this is probably what you’ll find in the store. They have a wax covering to preserve them and should be peeled before eating. These are my least favorite!
Components
- English Cucumber – I prefer English cucumbers because they are not as soggy on the inside and tend to be the crunchiest! Plus, they have thin skin, so you don’t have to worry about waxy skin. You can also look for Persian cucumbers, which are very similar but slightly smaller.
- Tomatoes – preferably the heirloom, colorful variety!)
- Full fat plain Greek yogurt – Full-fat yogurt always! This ingredient boosts the protein a lot, but feel free to partially sub the sour cream if you like that flavor more than anything else.
- Mayonnaise – This thickens the sauce and adds a richness.
- Lemon Juice – Fresh is best!
- Fresh dill – I recommend fresh dill for this recipe. Dried dill will work in a pinch. You can replace the dill with chopped parsley or chives (whatever fresh herb you have in your garden).
- Sugar + Salt – To balance the palette!
- Kalamata olives – optional but great for a Greek flavor profile
- Bread Pie – also optional, for garnish
Instructions
Step 1: Prepare the cucumbers and tomatoes
Wash the cucumber, use a sharp knife to cut it in half and slice it into ¼ inch thick slices. Do the same with the cherry tomatoes.
Step 2: Make the dressing
In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, dill, sugar, and 1/8 teaspoon salt.
Step 3: Mix the vegetables
Add the sliced cucumbers, tomatoes and olives and toss gently to coat.
Step 4: Refrigerate for about an hour
Leave in the fridge for 1 hour before serving.
Step 5: Garnish + serve
Garnish with additional dill sprigs if desired. You can add a little extra virgin olive oil when you are ready to serve. Serve with pita triangles.
Recipe notes
- Because cucs will release water over time, this recipe is best served and enjoyed immediately. I wouldn’t recommend making it too early.
- If you must prepare ahead, make the dressing and prepare the vegetables, but wait until you mix it all together.
- If you’re so bold as to crave fresh garlic or red onions, you can add either to this recipe for an extra kick!
- Throw in some corn cut off the cob for an extra ingredient!
- Add red pepper flakes to spice things up a bit.
Healthy cucumber salad
This cucumber salad is made with Greek yogurt, juicy tomatoes and lots of dill. Serve with Kalamata olives and pita. It’s great as a filling for grilled chicken pita.
Components
- 1 English cucumber
- 1 cup Cherry tomatoes
- 1/2 cup plain full-fat Greek yogurt
- 1 Ms mayonnaise
- 2 Ms lemon juice
- 1/4 cup fresh chopped dill
- 1/2 ch sugar
- 1/2 ch salt
- 1/2 cup pitted Kalamata olives for garnish
- Pie bread for garnish
Instructions
Wash the cucumber, cut it in half and cut it into ¼ inch thick slices. Do the same with the cherry tomatoes.
In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, dill, sugar, and 1/8 teaspoon salt.
Add the sliced cucumbers, tomatoes and olives and toss gently to coat.
Leave in the fridge for 1 hour before serving.
Garnish with additional dill sprigs if desired. Serve with pita triangles.
