Greek Cucumber Salad

Prep Time
Cook Time
2h 10m
Ready In

"Quick and easy, refreshing, and a welcome change from the cucumbers in sour cream and vinegar my family makes by the gallon. You can use regular plain yogurt instead of Greek if you wish, but if you do you should drain it through cheesecloth for a couple of hours. Otherwise, the dressing will end up too soupy. Cook time is refrigeration time."

Original recipe yields 6 servings


  • Serving Size: 1 (75.9 g)
  • Calories 44.7
  • Total Fat - 0.1 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0.8 mg
  • Sodium - 75.1 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 8.3 g
  • Protein - 2.1 g
  • Calcium - 71 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step 1

In a medium bowl, whisk together yogurt, dill, salt and pepper.

Step 2

Add cucumber pieces and stir to completely coat.

Step 3

Cover and refrigerate at least two hours before serving.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Wonderful refreshing Summer salad. I followed the ingredients but took the liberty of assembling the salad differently. I used baby cucumbers that cut each into 4 pieces using a special cutting knife. Then I added a stream of Greek yogurt down the middle of each piece, sprinkled them with salt pepper and dill. Chilled in the fridge for 2 hours Looked lovely and tasted even better

(22 Aug 2013)