A crisp cucumber and zucchini salad served over salted yogurt. This refreshing no-cook summer salad also doubles as a dip. Ready in minutes!
🥗 Fresh Cucumber & Zucchini Salad on Salted Yogurt
Elevate your salads with this crisp, vibrant cucumber zucchini salad served over a creamy salted yogurt base. It’s a refreshing, no-cook side or light lunch that combines garden-fresh crunch with tangy yogurt and zesty herbs—perfect for summer picnics, BBQs, or easy meals.
This chopped vegetable salad is bright, colorful, and ready in minutes. Served on a bed of salted yogurt to add richness and balance, it’s gluten-free, vegetarian-friendly, and endlessly adaptable.
🥣 Why Serve Cucumber Zucchini Salad Over Yogurt?
Serving this chopped cucumber and zucchini salad over yogurt adds richness, balance, and a creamy contrast to the crisp vegetables. The tangy yogurt layer not only grounds the salad but turns it into something more substantial..
The salted yogurt enhances the brightness of the lemon and herbs and makes every bite feel creamy and refreshing.
Bonus: It Doubles as a Fresh Veggie Dip
This salad isn't just a side—it also works beautifully as a crunchy, fresh dip. Scoop it up with pita, crackers or serve it mezze-style at a gathering. The yogurt base keeps things creamy while the chopped veggies add texture and crunch!
🌟 Why You’ll Love This Cucumber and Zucchini Salad
- ✅ No cooking required – just chop and toss
- ✅ Super refreshing – crisp cucumbers, tender snap peas, light zucchini
- ✅ Creamy combo – tangy yogurt adds richness without heaviness
- ✅ Healthy & clean – gluten-free, vegetarian, low-calorie, and nutrient-rich
- ✅ Colorful & elegant – elegant presentation and full of green veggies
🛒 Ingredients & Notes for Your Chopped Veggie Salad
| Ingredient | Purpose & Notes |
| Cucumber | Crisp and hydrating; Persian cucumbers or English cucumbers work well. |
| Zucchini | Adds freshness; chop finely for the best texture. |
| Snap peas | Sweet crunch and color. |
| Fresh herbs (mint, dill, parsley) | Bright herbal notes; customize to your preference. |
| Olive oil | For the dressing. |
| Lemon and lemon zest | Acidity and zest brightens the veggies. |
| Yogurt | Tangy bed to serve the salad over. Plain yogurt works best. |
| Pinch of flaky salt | To season the yogurt layer and bring everything together. |
✅ How to Make the Salad (Step-by-Step)
- Make dressing: Place dill, parsley, olive oil, lemon zest and sea salt in the bowl of a small food processor and process until smooth.
- Prep & chop veggies: Combine chopped cucumber, zucchini and snap peas in a bowl.
- Toss the salad: Drizzle dressing over veggies and toss gently to coat.
- Prepare yogurt base: In another bowl whisk together yogurt, olive oil, lemon juice and sea salt to taste..
- Assemble: Spread seasoned yogurt into the center of a serving plate. Spoon tossed veggie mixture over the yogurt layer. Serve with lemon wedges on the side if desired.
🔄 Creative Variations to Mix It Up
- Feta or Goat Cheese: Crumble over top for tangy richness.
- Grain or veggie bowl style: Serve over quinoa or raw cauliflower couscous instead of yogurt.
- Vegan swap: Use coconut or almond yogurt.
🏁 Final Thoughts: A Light & Lively Summer Salad
This cucumber and zucchini salad over salted yogurt is fresh, cool, crunchy, and bursting with bright flavor. It’s the kind of dish you’ll want to keep on repeat all season long.
Whether you’re hosting a summer lunch, prepping for a picnic, or looking for a light side to pair with grilled mains, this no-cook salad fits the moment perfectly. It’s refreshing enough for hot days, elegant enough for guests, and easy enough for everyday meals.
Serve it as a salad, a dip, or part of a mezze platter—it’s as versatile as it is delicious.
Cucumber and Zucchini Salad
A refreshingly crunchy mix of cucumbers, zucchini and snap peas are served over a bed of seasoned yogurt in this easy salad/appetizer.
Ingredients
For the Salad:
- 2 Tablespoons fresh dill fronds (plus more for garnish)
- 2 Tablespoons flat leaf parsley leaves
- ¼ cup/60ml extra-virgin olive oil
- The zest from half a lemon
- ¼ teaspoon fine sea salt
- 3 small Persian cucumbers, seeded and cubed
- 1-2 small zucchini, seeded and cubed
- 5oz/142g snap peas, thinly sliced
For the Yogurt:
- 1 ½ cups/ 340ml thick, strained or Greek style yogurt (I like goat yogurt)
- 1 Tablespoon/ 15ml olive oil
- 1 teaspoon/ 5ml lemon juice
- ¼-½ teaspoon fine sea salt
- Freshly ground black pepper to taste
- Lemon wedges for serving if desired
Instructions
- Place dill, parsley, olive oil, lemon zest and sea salt in the bowl of a small food processor and process until smooth.
- In a large bowl toss chopped cucumbers, zucchini and snap peas with dill lemon oil until well coated.
- In another bowl whisk together yogurt, olive oil, lemon juice and ¼ to ½ teaspoon of sea salt to taste.
- Spread seasoned yogurt into the center of a serving plate and pile cucumber, zucchini and snap pea mixture in the center. Drizzle with more oil, season with salt and pepper to taste, and top with more dill and lemon wedges on the side for serving if desired.
Notes
Variations:
- Feta or Goat Cheese: Crumble over top for tangy richness.
- Grain or veggie bowl style: Serve over quinoa or raw cauliflower couscous instead of yogurt.
- Vegan swap: Use coconut or almond yogurt.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan and Dairy-Free Option (use dairy-free yogurt), Egg-Free, Nut-Free
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 837mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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