This cucumber salad with Greek yogurt dressing is the perfect summer salad—cool, crisp and refreshing. Freshly sliced cucumbers, toasted pine nuts, and delicate onion slivers come together in a sweet and tangy yogurt sauce, ideal for a summer side dish. Save this for your list of salad ideas while hosting a BBQ or picnic!
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What makes this cucumber salad with Greek yogurt special?
When I'm looking for a delicious but light salad (no mayo or cream), I often turn to this cucumber salad with a Greek yogurt dressing. It is a cold summer salad that you can make any time you want a refreshing side to serve with your main dish, but it works particularly well in the summer months when you don't want to go to a lot of fuss while preparing a meal.
What sets this cucumber salad apart from the usual versions is the layering of textures and flavours. Toasted pine nuts add a delicate crunch, while lightly fried onions and garlic in olive oil bring a rich, savory warmth. Fresh mint and cilantro give it a bright herbal note, and a splash of lemon juice with maple syrup adds the perfect balance of tang and subtle sweetness. Combined with creamy Greek yogurt, it’s more than a refreshing side—it’s a salad with character!
And if you make this salad and love it, do try the other summer salads on the blog. I would especially recommend this Mexican street corn salad if you're into Mexican flavors, this creamy potato salad with dill pickles (perfect for an outdoor bbq), and this no-cook spinach and arugula salad.
Ingredients
Instructions
1. Saute the onion and garlic in olive oil for two minutes, taking care not to over brown either.
2. Toast the pine nuts in a small frypan until they turn dark and fragrant.
3. Add a little water if the yogurt is too thick. Add some salt as well and whisk until smooth.
4. Peel the cucumbers if you wish to. (I peeled them very lightly, leaving some of the skin on). Cut them into thin slices.
4. Add the sautéed onions and garlic along with the olive oil in which they were sautéed, toasted pine nuts, maple syrup, lemon juice, cilantro, and mint to the yogurt. Mix the ingredients gently and then add the cucumbers. Serve immediately or keep the salad in the fridge until ready to serve.
Top Tip
If you want super-crunchy cucumbers that do not release a lot of water after sitting in the yogurt for some time, try the following hack:
Slice the cucumbers lengthwise and using a small metal spoon, scoop out the flesh and seeds. Then slice the cucumbers as usual and add them to the salad.
More summer salads
- Bean pasta salad
- Strawberry cucumber salad
- Italian tomato salad
- Butter lettuce salad
- Peach watermelon salad
Cucumber Salad With Greek Yogurt Dressing
Equipment
- small frypan
- Bowl medium sized
Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic
- 1.5 tablespoon pine nuts
- 2 cucumbers
- 1 cup Greek yogurt
- ½ tsp sea salt
- 1 tablespoon maple syrup
- 2 tablespoon lemon juice
- 2 tablespoon mint leaves
- 2 tablespoon cilantro
Instructions
Preparation
- Peel the cucumbers lightly, leaving some skin on. Or omit peeling the cucumbers altogether and slice them thinly
- Slice the onion finely and chop the garlic.
- Chop the mint and cilantro finely.
Assembling
- Heat the olive oil in a small frypan and add the garlic, followed by the onions. Saute for 2 minutes, then take off the heat and let it cool down.
- Put another small frypan on the hob and add the pine nuts. Toast the nuts until golden and fragrant.
- Whisk the yogurt until smooth, adding salt and a splash of water if required.
- Add the onion and garlic (along with any drippings) to the yogurt. Also add the maple syrup, lemon juice, mint and cilantro leaves. Mix well.
- Add the cucumbers and mix gently so all the cucumbers are coated in the yogurt dressing.
- Serve immediately or keep in the fridge to serve later.
Notes
- Don't pour the hot onions and garlic in the yogurt. Allow them to come to room temperature first.
- If you are not planning on serving the salad immediately, prep the cucumbers first so that they don't release a lot of liquid in the salad, diluting its taste. Cut the cucumbers lengthwise and scoop out the seeds and flesh. Then slice the cucumbers thinly.
- This salad will remain good for 1 or 2 days in the fridge. Beyond that, it will become watery as the cucumbers continue to soften and lose their crispness. Making it a few hours ahead of serving is fine.
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