Creamy cucumber and yogurt salad with fresh mint, parsley, and garlic. An easy European side dish that's ready in 15 minutes and perfect with grilled meat or potatoes.
There are countless cucumber yogurt salads, but this one keeps things simple. Crisp cucumbers are coated in a creamy Greek yogurt dressing with fresh mint, parsley, and garlic. The dressing is creamy yet refreshing, and the fresh herbs make it taste like summer.
This is the kind of salad you'll find on many European tables during the warmer months. It's especially good alongside grilled meat, German Schnitzel, roasted potatoes, or anything coming off the barbecue. But not only; yesterday we had it with Tuna Pasta Bake.
If you prefer a lighter, tangier version without yogurt, have a look at my German Cucumber Salad with Oil and Vinegar instead.
Ingredients: 8 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
English cucumbers are ideal because they have fewer seeds and thinner skin. If using garden cucumbers, peel them if the skin is thick. You can also use 4-6 small Persian cucumbers; they are perfect for salads.
Greek yogurt keeps the dressing thick so it clings to the cucumber slices. Full-fat tastes richest, but low-fat Greek yogurt also works well. Check out this Low-Fat Yogurt Dressing, too; you can also use it to make today's cucumber salad.
Mint gives the salad its fresh flavor. If your mint is very strong, start with 2 tablespoons and add more to taste. If you like mint, check out this Yogurt Mint Sauce.
Parsley: Flat-leaf parsley has the best flavor, but curly parsley is fine too.
See the recipe card for full information on ingredients and quantities.
How to make cucumber yogurt salad?
Step #1: Mix the dressing ingredients directly in a large bowl that can hold all the salad. Let it sit while you prepare the cucumbers.
Step #2: Finely slice the cucumbers with a large sharp knife or a mandoline if you have one.
Step #3: Add the cucumbers to the bowl and toss to coat.
Step #4: Adjust the taste with more salt, pepper, and lemon juice if necessary. Serve immediately.
Tips
Should I salt the cucumbers first?
You don't have to, especially if serving the salad right away. If making it ahead, sprinkle the sliced cucumbers with a little salt, let them sit for 20 to 30 minutes, then gently squeeze out the excess moisture before mixing them with the dressing.
Mint: Fresh mint really makes this salad. If you only have dried mint, use about 1 teaspoon, but the flavor won't be quite as bright.
Other herbs: Dill is probably the most common addition, while chives also work well.
Storage
This cucumber yogurt salad is best eaten on the day it's made.
Leftovers keep well in the refrigerator for about 1 day in an airtight container. The cucumbers will release some liquid as they sit, so simply stir the salad before serving again. If it looks a little thin, stir in a spoonful of Greek yogurt to freshen it up.
Make ahead: You can prepare the dressing several hours ahead and keep it refrigerated. Slice and mix the cucumbers into the dressing just before serving. This White Cabbage Salad is a great make-ahead dish for your next barbecue.
Cucumber and Yogurt Salad
Equipment
- Mandoline optional or use a large sharp knife
Ingredients
- 1½ to 2 English cucumbers depending on size, Note 1
- ⅔ cup Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 garlic clove finely grated
- 1 tablespoon lemon juice freshly squeezed, plus more to taste
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 3 tablespoons fresh mint finely chopped, Note 2
- 1 tablespoon fresh parsley finely chopped
Instructions
- Yogurt dressing: In a large bowl, stir together the Greek yogurt, mustard, olive oil, garlic, lemon juice, sugar, salt, pepper, mint, and parsley until smooth. Let the dressing stand for 5 to 10 minutes while you prepare the cucumbers. This gives the garlic and herbs time to flavor the yogurt.⅔ cup Greek yogurt + 1 teaspoon Dijon mustard + 1 tablespoon olive oil + 1 garlic clove + 1 tablespoon lemon juice + 1 teaspoon granulated sugar + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 3 tablespoons fresh mint + 1 tablespoon fresh parsley
- Cucumbers: Slice the cucumbers very thinly using a sharp knife or a mandoline.1½ to 2 English cucumbers
- Combine: Add the sliced cucumbers to the bowl and toss well until evenly coated with the dressing.
- Taste and adjust with more lemon juice, salt, or pepper if needed. Serve immediately (Note 3).
Notes
- Cucumbers: Use about 5 to 6 Persian cucumbers instead. They're crisp, thin-skinned, and don't need peeling, making them an excellent substitute.
- Herbs: Fresh dill is a great substitute for some or all of the mint if you prefer a more traditional flavor.
- If making the salad ahead, keep the dressing and sliced cucumbers separate and combine them shortly before serving.
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