Sam When temperatures rise and appetites shrink, nothing satisfies quite like a cool, creamy salad—and this Chilled Cucumber Yogurt Salad checks all the boxes. It’s refreshing, hydrating, and full of bright, zesty flavor thanks to crisp cucumbers, tangy Greek yogurt, lemon, garlic, and fresh herbs like dill or mint. Whether you’re grilling outdoors, preparing a mezze platter, or looking for something light to balance out bold flavors, this salad is the effortless side dish that delivers.
Known by many names around the world—from Greek cucumber yogurt salad to Indian raita to Turkish cacik—this humble yet elegant dish has earned its place as a summer staple. Its versatility, simplicity, and health benefits make it one of the best no-cook recipes for warm weather. And if you’re hosting, it doubles as a dip for warm pita or crudités, earning bonus points for presentation and crowd appeal.
Want to know why cucumbers are so hydrating? Check out the USDA’s cucumber nutrition facts. Curious about yogurt’s health benefits? Explore the NIH’s guide to probiotics and yogurt. And for more info on fresh herb storage, visit the FDA’s produce safety tips.
RECIPE OVERVIEW
- Difficulty Level: Easy
- Cuisine: Mediterranean / Middle Eastern / Greek
- Servings: 4–6
- Prep Time: 15 minutes
- Chill Time: 20–30 minutes
- Total Time: ~45 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~120
- Fat: 7g
- Carbohydrates: 7g
- Sugar: 4g
- Protein: 5g
- Fiber: 1g
Budget Breakdown
- Cucumbers: ~$2.00
- Greek yogurt: ~$2.50
- Garlic, herbs, lemon: ~$1.50
- Olive oil & seasoning: ~$1.00
- Total Cost: ~$7.00
- Cost per Serving: ~$1.20
Why You’ll Love This Chilled Cucumber Yogurt Salad
- Super hydrating and cooling—perfect for summer
- Quick, no-cook recipe with minimal prep
- Pairs well with grilled and spicy foods
- Loaded with probiotics from yogurt
- Naturally gluten-free and low-carb
Perfect For:
- Summer BBQs and cookouts
- Spicy Indian, Middle Eastern, or Mediterranean meals
- Easy make-ahead meal prep
- Healthy side dish for grilled chicken or lamb
- Picnic baskets and light lunches
Behind the Recipe
This cooling cucumber salad with yogurt has roots in several global cuisines—from Indian raita to Greek tzatziki to Turkish cacik. It’s traditionally served as a side or dip, often meant to balance the heat of spicy mains or provide a creamy counterpoint to grilled meats.
I’ve made countless versions over the years, but this chilled cucumber yogurt salad is my favorite for summer. It’s fast, flexible, and always a hit with guests. You can make it chunkier like a salad or smoother like a dip—depending on your mood and the occasion.
With just a handful of fresh ingredients, this salad delivers way more flavor than you’d expect. Plus, it’s one of those dishes that actually gets better after a short rest in the fridge.
Ingredients You’ll Need
- 2 large cucumbers (English or Persian), thinly sliced or chopped
- 1 ½ cups plain Greek yogurt (full-fat or low-fat)
- 1 clove garlic, finely grated or minced
- 2 tablespoons fresh dill, chopped (or use mint for variation)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper
- Optional garnish: extra herbs, paprika, lemon zest
Ingredient Highlights
- Cucumbers: Crisp, refreshing, and 95% water—perfect for hydration. English or Persian cucumbers are best as they’re less watery and seedless.
- Greek Yogurt: Thick, tangy, and protein-packed. Use full-fat for richness or low-fat for a lighter version.
- Garlic: Just one clove adds bold flavor—grated for even distribution.
- Dill: The signature herb in this recipe; use mint for a sweeter, milder twist.
- Lemon Juice: Brightens up the creamy yogurt and enhances freshness.
- Olive Oil: Adds richness and mouthfeel while helping blend the dressing.
How to Make Chilled Cucumber Yogurt Salad
Step 1: Prep the Cucumbers
Slice cucumbers thinly (or chop if preferred). If using regular cucumbers, peel and deseed. For extra crunch, salt them lightly and let sit for 10 minutes, then drain off the excess water.
Step 2: Make the Yogurt Base
In a large bowl, mix Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy.
Step 3: Combine and Fold
Add the cucumbers and dill (or mint) into the yogurt base. Gently fold everything together until well combined.
Step 4: Chill
Cover and refrigerate for at least 20–30 minutes before serving. This helps the flavors meld and keeps the salad cool.
Step 5: Garnish and Serve
Drizzle with a little olive oil, sprinkle extra herbs, and dust with paprika or lemon zest if desired.
Pro Tips for Success
- Salt and drain cucumbers if they’re extra watery.
- Use full-fat Greek yogurt for creaminess and better texture.
- Chill before serving—it improves taste and texture.
- Double the batch for parties or BBQs—it goes fast!
- Add extra lemon juice or vinegar if you like more tang.
Easy Variations
- Indian-Style Raita: Add cumin, chopped tomatoes, and cilantro.
- Mint Yogurt Salad: Swap dill for mint and add a pinch of sugar.
- Creamier Version: Mix in sour cream or labneh.
- Tzatziki-Inspired: Add shredded cucumber and a splash of red wine vinegar.
- Add-ins: Try diced radish, chopped red onion, or sliced cherry tomatoes.
Storage & Serving Suggestions
- Refrigerator: Store in an airtight container for up to 3 days.
- Not Freezer-Friendly: Yogurt and cucumbers don’t freeze well.
- Serve Chilled: Always serve cold; re-stir before serving if liquid separates.
- Pair With: Grilled kebabs, spicy curry, pita chips, lamb gyros, or falafel.
🍽️ Make It a Meal 🍜
Pair this Chilled Cucumber Yogurt Salad with:
- Grilled chicken shawarma or lamb kofta
- Spicy biryani or curry dishes
- Mediterranean grain bowls with quinoa and roasted veggies
- Baked salmon or shrimp skewers
- Warm pita bread or naan on the side
This salad brings a cool, creamy contrast to bold or spicy meals and elevates your summer table with fresh, vibrant flavor.
Frequently Asked Questions
Yes! This salad actually tastes better after a few hours in the fridge. Prep it in the morning or the night before for best results.
Use English or Persian cucumbers and salt them lightly to draw out moisture. Let them sit for 10 minutes, then drain before mixing.
Greek yogurt is ideal because it’s thicker and creamier, which prevents a runny texture. You can also use labneh or strained regular yogurt.
This salad stays fresh for up to 3 days in an airtight container. Stir before serving to reincorporate any separated liquid.
Try adding a dash of ground cumin, a sprinkle of za’atar, fresh mint, or chopped red onion. Crumbled feta is another great upgrade.
Yes. It’s low in calories, high in protein (from yogurt), and contains fiber and water from cucumbers. It makes a satisfying yet light side dish.
You can substitute sour cream for a richer, tangier version. Just keep in mind the salad will be heavier and may separate quicker.
Final Thoughts
This Chilled Cucumber Yogurt Salad is one of those simple pleasures that proves less is more. With just a few fresh ingredients, you get a dish that’s creamy yet light, tangy yet cooling, and endlessly versatile. It’s the kind of side that shows up well next to bold main courses but also shines on its own with warm pita or flatbread.
From BBQs to Indian dinners, Mediterranean platters to light lunches, this salad adapts beautifully to every setting. If you’re looking for a healthy summer salad with yogurt and cucumber, this one’s sure to become a warm-weather favorite.
Want more light and flavorful recipes? Try our Passion Fruit Mousse, No-Bake Mango Cheesecake, or Strawberry Shortcake Trifles to round out your summer menu.
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📌 Pin This Recipe: Chilled Cucumber Yogurt Salad
Cool, creamy, and refreshing—this chilled cucumber yogurt salad is the perfect summer side dish or light lunch. Quick, healthy, and full of flavor!
Chilled Cucumber Yogurt Salad (Refreshing Summer Side Dish)
Ingredients
- 2 Large cucumbers (English or Persian), thinly sliced or chopped
- 1 ½ cups Plain Greek yogurt (full-fat or low-fat)
- 1 clove Garlic, finely grated or minced
- 2 tbsp Fresh dill, chopped (or use mint for variation)
- 1 tbsp Lemon juice (freshly squeezed)
- 1 tbsp Olive oil
- ¼ tsp Salt (or to taste)
- ⅛ tsp Black pepper
- Optional garnish: extra herbs, paprika, lemon zest
Instructions
- Prep the Cucumbers:Slice cucumbers thinly (or chop if preferred). If using regular cucumbers, peel and deseed. For extra crunch, salt them lightly and let sit for 10 minutes, then drain off the excess water.
- Make the Yogurt Base:In a large bowl, mix Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy.
- Combine and Fold:Add the cucumbers and dill (or mint) into the yogurt base. Gently fold everything together until well combined.
- Chill:Cover and refrigerate for at least 20–30 minutes before serving. This helps the flavors meld and keeps the salad cool.
- Garnish and Serve:Drizzle with a little olive oil, sprinkle extra herbs, and dust with paprika or lemon zest if desired.
