Greek Cucumber Salad

Prep Time
Cook Time
1h 5m
Ready In

"I got this one from my sister, who got it from her Syrian father-in-law. Who presumably got it from some family member or another from the Middle East. Is it actually Greek? Probably not, but it uses Greek yogurt so that's what they called it. It's a nice change from the usual cucumber salad, and makes a darn fine side dish in the heat of summer."

Original recipe yields 6 servings


  • Serving Size: 1 (87.5 g)
  • Calories 46.5
  • Total Fat - 1.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 5.8 mg
  • Sodium - 17.9 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5.4 g
  • Protein - 1.7 g
  • Calcium - 51.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Combine yogurt, garlic, dill, vinegar and black pepper in a bowl.

Step 2

Add cucumbers and mix to coat well.

Step 3

Cover and refrigerate at least one hour to allow flavours to meld.

Tips & Variations

No special items needed.



We really liked this combination, the fresh dill is especially nice. I added only half the yogurt, and it seemed good for us. I topped mine with a little more vinegar, since I like it tart. I don't think we've ever made a cucumber salad with Greek yogurt, and we love the stuff, so it was fun to try something new.

review by:
(21 Mar 2015)