This refreshing Greek cucumber salad with creamy tzatziki-style dressing has become my go-to summer side dish! The combination of crisp cucumbers, tangy marinated red onions, and herb-infused Greek yogurt creates the perfect Mediterranean flavor profile. I’ve been making this recipe for years, and it never fails to impress guests at barbecues and dinner parties.
What Makes This Greek Cucumber Salad Special?
I discovered this recipe during a trip to Santorini three summers ago. A local taverna owner shared her family’s secret for keeping cucumbers perfectly crisp while infusing them with Mediterranean flavors. The key lies in the marinated red onions and the herb-packed Greek yogurt dressing.
What sets this cucumber salad apart from traditional versions is the overnight marination technique for the onions. This process mellows their sharpness while creating a beautiful pink-tinged liquid that adds both color and flavor to the dish. The Greek yogurt dressing mimics traditional tzatziki but without the excess moisture from grated cucumbers.
I love serving this alongside grilled lamb, chicken souvlaki, or even simple grilled fish. The cool, creamy texture provides the perfect contrast to warm Mediterranean dishes. Plus, it’s incredibly healthy and packed with probiotics from the Greek yogurt.
Essential Ingredients Breakdown
The beauty of this Greek cucumber salad lies in its simplicity. Each ingredient plays a crucial role in creating the final flavor profile. Here’s what you’ll need and why each component matters:
| Ingredient | Quantity | Notes |
|---|---|---|
| Red onion, thinly sliced | ⅓ cup | Creates beautiful marinated ribbons |
| Extra-virgin olive oil | ¼ cup | Use high-quality for best flavor |
| Red wine vinegar | 1½ tsp | Adds tangy Mediterranean taste |
| Dried oregano | 1½ tsp | Essential Greek herb |
| English cucumbers | 2-3 large | Fewer seeds, crisp texture |
| Plain Greek yogurt | 1 cup | Full-fat for creamiest results |
| Fresh lemon juice | 1 Tbsp | Brightens the entire dish |
| Garlic clove, pressed | 1 large | Adds authentic Mediterranean flavor |
| Fresh dill, chopped | ¼ cup | Traditional Greek herb pairing |
| Kosher salt | 1 tsp + more | For seasoning throughout |
| Fresh ground black pepper | To taste | Finish with fresh cracking |
The English cucumbers are my preferred choice because they have fewer seeds and maintain their crunch longer than regular cucumbers. Their skin is also more tender, eliminating the need for peeling.
Recipe Timing:
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Servings: 6 | Difficulty: Easy
Detailed Instructions and Techniques
How to Make Greek Cucumber Salad: Step-by-Step
Step 1: Prepare the Marinated Onions Start by slicing your red onion as thinly as possible. I use a mandoline slicer for paper-thin consistency, but a sharp knife works perfectly fine. In a small bowl, combine the sliced onions with olive oil, red wine vinegar, and dried oregano. Toss gently to coat every slice.
Let these onions marinate at room temperature for at least 15 minutes while you prepare the rest. This marination process transforms sharp, pungent onions into sweet, tangy ribbons that won’t overpower the salad.
Step 2: Create the Greek Yogurt Dressing In a medium bowl, combine the Greek yogurt, fresh lemon juice, pressed garlic, and chopped dill. I always use a garlic press rather than mincing to ensure even distribution throughout the creamy dressing. Season with kosher salt and freshly ground black pepper.
Pro tip: Let the dressing sit for 5 minutes after mixing. This allows the garlic to mellow and the dill to infuse its flavor throughout the yogurt base.
Step 3: Prepare the Cucumbers Wash and dry your English cucumbers thoroughly. Using a sharp knife or mandoline, slice them into rounds about ⅛-inch thick. Consistent thickness ensures even flavor distribution and an appealing presentation.
I prefer leaving the skin on for added color and nutrients, but feel free to peel them if you prefer. The key is maintaining uniform slices for the best texture experience.
Step 4: Assemble and Combine In your largest mixing bowl, gently combine the sliced cucumbers with the marinated onions and all their flavorful liquid. Add the Greek yogurt dressing and fold everything together using a large spoon or spatula.
Be gentle during this mixing process to avoid breaking the cucumber slices. The goal is to coat everything evenly while maintaining the integrity of each ingredient.
Step 5: Final Seasoning and Rest Taste your salad and adjust seasoning as needed. I usually add an extra pinch of salt and a few grinds of fresh pepper. Let the salad rest for 10-15 minutes before serving to allow flavors to meld.
Pro Tips for Perfect Results
Temperature Control: Serve this salad chilled for the most refreshing experience. I often place the serving bowl in the refrigerator for 30 minutes before guests arrive.
Texture Maintenance: If preparing ahead, store the dressing separately and combine just before serving. This prevents the cucumbers from releasing too much moisture.
Flavor Enhancement: For extra Mediterranean flair, add a handful of Kalamata olives or a sprinkle of crumbled feta cheese just before serving.
Storage, Serving, and FAQ
How to Keep Cucumber Salad Crisp
The secret to maintaining crisp cucumbers lies in proper preparation and storage. Salt the cucumber slices lightly and let them drain in a colander for 30 minutes if you’re preparing this salad more than 2 hours ahead. This draws out excess moisture that can make the salad soggy.
Always store leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, though the texture is best when consumed within 24 hours.
How to Serve Greek Cucumber Salad
This versatile salad pairs beautifully with numerous Mediterranean dishes. I serve it alongside grilled meats, as part of a mezze platter, or even as a light lunch with warm pita bread.
For entertaining, I often present it in a large, shallow bowl garnished with extra fresh dill and a drizzle of olive oil. The vibrant colors make it as visually appealing as it is delicious.
Storage and Make-Ahead Tips
While this salad is best enjoyed fresh, you can prepare components ahead of time. The marinated onions actually improve in flavor when made a day in advance. Store them covered in the refrigerator and bring to room temperature before serving.
The Greek yogurt dressing can also be prepared up to 3 days ahead. Keep it refrigerated and give it a good stir before combining with the cucumbers and onions.
More Easy Mediterranean Sides
If you enjoy this Greek cucumber salad, you might also love traditional Greek village salad (horiatiki), roasted red pepper salad, or a simple tomato and onion salad with fresh herbs.
Frequently Asked Questions
Q: Can I substitute regular cucumbers for English cucumbers?
A: Yes, but you’ll want to peel and seed regular cucumbers first. English cucumbers have thinner skin and fewer seeds, making them ideal for this recipe. If using regular cucumbers, slice them slightly thicker to compensate for their higher water content.
Q: How long can I store this salad in the refrigerator?
A: This Greek cucumber salad stays fresh for up to 2 days when stored properly in an airtight container. However, the texture is optimal within the first 24 hours. The cucumbers may release some liquid over time, which is normal.
Q: Can I make this recipe dairy-free?
A: Absolutely! Replace the Greek yogurt with a thick, unsweetened coconut yogurt or cashew-based yogurt alternative. You might need to adjust the lemon juice and seasoning to maintain the tangy flavor profile.
Q: What’s the best way to slice onions for this recipe?
A: For the most attractive presentation and best texture, slice onions as thinly as possible. A mandoline slicer works perfectly, but a sharp knife will do. Always slice from pole to pole rather than across the equator for the best shape.
Q: Can I add other vegetables to this salad?
A: Certainly! Cherry tomatoes, bell peppers, or radishes make excellent additions. Just remember to add them at the last minute to prevent excess moisture from affecting the salad’s consistency.
Q: Is this recipe suitable for meal prep?
A: With some modifications, yes. Prepare and store the marinated onions and yogurt dressing separately from the cucumbers. Combine everything just before eating to maintain the best texture and prevent the salad from becoming watery.
This Greek cucumber salad has become a staple in my kitchen, and I hope it becomes one in yours too. The fresh, vibrant flavors capture the essence of Mediterranean cuisine in every bite. Enjoy this healthy, delicious addition to your recipe collection!
Greek Cucumber Salad with Tzatziki Dressing
Ingredients
- ⅓ cup red onion thinly sliced
- ¼ cup extra-virgin olive oil
- 1½ tsp red wine vinegar
- 1½ tsp dried oregano
- 2-3 English cucumbers thinly sliced
- 1 cup plain Greek yogurt full fat
- 1 Tbsp fresh lemon juice
- 1 clove garlic pressed
- ¼ cup fresh dill chopped
- 1 tsp kosher salt plus more to taste
- Fresh ground black pepper to taste
Instructions
- In a small bowl, combine sliced red onions with olive oil, red wine vinegar, and oregano. Let marinate at room temperature for 15 minutes while preparing other ingredients.
- In a medium bowl, mix Greek yogurt, lemon juice, pressed garlic, and chopped dill. Season with salt and pepper. Let sit for 5 minutes to allow flavors to meld.
- Wash and dry cucumbers. Slice into ⅛-inch thick rounds using a sharp knife or mandoline slicer.
- In a large bowl, gently combine sliced cucumbers with marinated onions and all their liquid. Add Greek yogurt dressing and fold together carefully to avoid breaking cucumber slices.
- Taste and adjust seasoning with additional salt and pepper as needed. Let rest 10-15 minutes before serving to allow flavors to blend.
Notes
For crispier cucumbers, lightly salt slices and drain in colander for 30 minutes if preparing more than 2 hours ahead
Marinated onions can be prepared 1 day in advance and stored refrigerated
Greek yogurt dressing keeps up to 3 days refrigerated
Store assembled salad up to 2 days refrigerated, though best consumed within 24 hours
Optional additions: Kalamata olives, crumbled feta cheese, cherry tomatoes
