If you know me, then you know I love tzatziki. I grew up eating it and I love to make this creamy cucumber dip myself to have on hand for dips, sandwiches, etc. This creamy cucumber salad has taken tzatziki and deconstructed it to make it a delicious, creamy dill cucumber salad instead. I think you’ll really love this for your next BBQ or potluck.

❤️ Why You’ll Love This Creamy Cucumber Salad Recipe

• Quick: Legit make this creamy cucumber salad recipe in 10 minutes flat.
• Delicious: Cucumber, fresh herbs, yogurt – the best combination.
• Versatile: Add other veggies to this creamy cucumber salad recipe and swap out the fresh basil or dill with whatever you have on hand.
• Refreshing: Perfect for BBQs, potlucks, or as a cooling side dish.

🍲 Ingredients

Cucumber – Cucumbers are high in nutrients but low in calories. They contain antioxidants, are incredibly hydrating, and are so easy to add to your diet through salads (like this greek yogurt cucumber salad), juices, or even just enjoy on their own. Using the smashing technique helps them absorb the creamy dressing better.

Greek Yogurt – Greek yogurt is such a good source of nutrients and protein. It’s great for gut health, and really easy to add to recipes. I use Greek yogurt often as a healthier swap for mayonnaise in this creamy cucumber salad, making it lighter while still keeping it incredibly creamy.

👩‍🍳 How to Make Creamy Cucumber Salad

1. In a large bowl, combine the red onion, olive oil, lemon juice, dill, basil, garlic powder, onion powder, salt, and black pepper.
2. Mix to combine and set aside.
3. Cut off the ends of the mini cucumbers.
4. Using the backside of a large chef knife, crush the cucumbers.
5. Add the smashed mini cucumbers to the large bowl along with the Greek yogurt.
6. Mix thoroughly until combined and enjoy!

Optional: Salt + Drain Method- For a less watery salad, salt cucumber slices lightly and let sit 10-15 minutes. Pat dry before adding to dressing. This step is optional but recommended if making ahead.

🧩 Troubleshooting

• Too Watery: Cucumbers released liquid. Next time, use the salt + drain method or drain excess liquid before serving.
• Too Tangy: Add more Greek yogurt or a pinch of sugar to balance the acid.
• Too Thick: Thin with a splash of lemon juice or olive oil.
• Too Oniony: Use less red onion or soak sliced onions in cold water for 10 minutes before adding.

🪄 Tips and Tricks

• Slicing: Cut cucumbers 2-3mm thick for best texture absorption.
• Onions: Slice red onion paper-thin for even distribution.
• Consistency: The salad should look glossy, not soupy.
• Serving: This salad is awesome for family dinners, potlucks, or simply as your lunch!

🗒 Substitutions

• Dressing Base: Swap Greek yogurt for sour cream for a classic creamy dill cucumber salad, or use mayo + sour cream for ultra creamy version.
• Cucumbers: Any cucumber variety works – English, Persian, or regular cucumbers all make delicious versions.
• Herbs: Fresh basil or dill can be swapped with whatever you have on hand.
• Dairy-Free: Use dairy-free yogurt or a cashew cream base for a vegan version.

🗒 Dressing Variations

• Greek Yogurt Base (This Recipe): Light, protein-rich, and tangy.
• Sour Cream Base: Classic, ultra-creamy texture with mild tang.
• Mayo + Sour Cream: The creamiest version with rich, smooth consistency.
• German-Style: Mix vinegar with sour cream for a sweet-tangy profile.

🍽️ Best served with

• Plant-Based Greek Moussaka
• Greek Style Potatoes with Avocado Dip
• Pearl Couscous Greek Salad

👝 How to Store Leftovers

Salad can be kept in the fridge in an airtight container for 4-6 days. Undressed cucumbers last 2-3 days. Dressed salad is best Day 1 but lasts through Day 2 with slight texture changes. Add fresh dill just before serving for best flavor.

Creamy Cucumber Salad (Crisp, Fresh & 10 Minutes!) 🥒

Created By: Maria Koutsogiannis

5 from 9 votes

🥒 This 10-minute creamy cucumber salad transforms simple cucumbers into a refreshing, tzatziki-inspired side! Smashed cucumbers meet tangy Greek yogurt and fresh herbs for the perfect BBQ or potluck dish that everyone will devour.

Print Recipe Pin Recipe Share on Facebook

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Mediterranean

Cuisine Mediterranean-Inspired, Vegetarian, Gluten-Free

Servings 4 servings

Calories 106 kcal

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

👉 Get weekly recipes

Video

Ingredients

  

1x2x3x

• 3 cups mini cucumbers OR 1 long English cucumber
• ⅓ cup Greek yogurt
• 1 small red onion thinly sliced
• 1 tbsp. olive oil
• ½ fresh lemon juice
• ⅓ cup fresh dill chopped
• ¼ cup fresh basil chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. salt
• ½ tsp. black pepper

Shop Ingredients on Jupiter

Instructions

 

• In a large bowl, combine the red onion, olive oil, lemon juice, dill, basil, garlic powder, onion powder, salt, and black pepper.
• Mix to combine and set aside.
• Cut off the ends of the mini cucumbers.
• Using the back side of a large chef knife, crush the cucumbers.
• Add the smashed mini cucumbers to the large bowl along with the Greek yogurt.
• Mix thoroughly until combined and enjoy!!

Notes

This salad is AWESOME for family dinners, potlucks, or simply as your lunch! Enjoy it with your homemade spanakopita! *SEE RECIPE

Salad can be kept in the fridge in an airtight container for 4 – 6 days.

Nutrition

Serving: 4 | Calories: 106kcal | Carbohydrates: 14.1g | Protein: 4.8g | Fat: 5.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.5g | Cholesterol: 3.1mg | Sodium: 1191.1mg | Fiber: 2g | Sugar: 3.8g

Review This Recipe Let us know how it was!