Creamy Cucumber Salad with Yogurt and Dill

Name: Creamy Cucumber Salad with Yogurt and Dill
Prep time: 10 min
Total time: 10 min
Ingredients: 1/3 cup Greek yogurt; 2 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 tablespoons chopped fresh dill; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon honey (); 2 English cucumbers (sliced thinly (see notes)); 1/4 cup very thinly sliced red onion

This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!

A white bowl with creamy cucumber salad in it and a spoon on the side.

I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.

The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.

The salad base is nothing more than sliced cucumbers (I recommend English), as well as some very thinly sliced red onion (which you can leave out if you prefer). Toss everything together and you’ve got yourself a real treat the whole family will devour!

Seriously – my kiddos could not get enough of it. And the recipe is so easy my littlest, Eleanor (3) even helped me out.

Three year old child helping make salad.

How to make creamy cucumber salad

Just whisk together the dressing in a large bowl, add sliced cucumbers and onion, and mix together! For full ingredient amounts and instructions, scroll down for the full recipe.

Ingredient Substitutions

Feel free to use sour cream instead of Greek yogurt. If you use regular yogurt (non-Greek) you may find the results too thin/watery.
Onions may be omitted if you like, or subbed with green onions for a more mild flavor.
Lemon juice may be substituted for the apple cider vinegar.
Honey may be omitted or subbed with another sweetener like agave or regular sugar.

Process collage showing mixing a Greek yogurt, olive oil, and dill dressing with cucumbers and onions.

Why English cucumbers are best

English cucumbers are those really long, skinny cucumbers with the wrinkled skin you see at your grocery store usually wrapped in plastic.

I love using English cucumbers for cucumber salads because their taste is a bit sweeter, their skin more delicate and less bitter, and they have fewer seeds and less water content.

Can I use regular cucumbers instead of English?

Sure! I recommend cutting them in half lengthwise and using a spoon to scoop out the seeds from the center before slicing them. You may also want to peel them, or peel half of the peels by forming stripes with the slicer.

Cucumber salad is best served immediately.

Salt draws moisture out of fruits and vegetables, so the longer the sliced cucumbers sit in the dressing (which contains salt), the more moisture will be drawn out of them. This results in a watery dressing and mushy cucumbers.

How can I make cucumber salad ahead of time?

Don’t worry – you can still prep everything ahead of time! Just mix up the dressing and store in a separate container, and cut up the cucumber and onion and store separately. When you are ready to serve, toss everything together and you’re good to go.

Overhead photo of a white bowl of creamy cucumber salad.

Other lettuce-free salad recipes

I recommend serving this cucumber salad with bbq chicken or fried halloumi.

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