Creamy Cucumber Salad Recipe

A great accompaniment for anything stuffed into a pita pocket, from “lamburgers” to grilled eggplant.

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by Andrea Chesman


  • 6 cups quartered and sliced cucumbers
  • 2 scallions, thinly sliced
  • 1-1/2 cups plain Greek yogurt
  • 1/4 cup chopped fresh dill or mint leaves
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar, sherry vinegar, or red wine vinegar
  • Salt and freshly ground black pepper, to taste


  • In a large bowl, combine the cucumbers, scallions, yogurt, dill, garlic, olive oil, and vinegar, and gently toss to combine.
  • Taste, and add salt and pepper as desired.
  • Transfer to a salad bowl, and serve immediately.

Check out more cucumber salad recipes here.

Andrea Chesman has written more than 20 cookbooks. She gives cooking demonstrations at events across the United States.