Cucumber Yogurt Salad

Cucumber Yogurt Salad

There's nothing like the refreshing crunch of a good cucumber salad on a hot day. Cucumber salads have existed in one form or another for ages. Fresh, cooling, and easy to make, they're a staple in many cuisines around the world.

There are of course a number of variations out there, but they generally fall into one of two camps: cucumbers in a cream-based sauce or in a vinaigrette. The one I'm sharing with you today is in the first category, a cucumber yogurt salad with its origins in French cuisine.

The dressing is simple: fresh lemon juice and zest whisked into yogurt with a drizzle of olive oil. Creamy but light, and ever so refreshing tossed with crisp cucumber slices. The salting step, the dairy-free swap, and serving ideas are all covered further down.

What Is a French Cucumber Salad?

Cucumber salad is a staple in France, where it's served chilled in either a crème fraîche, fromage blanc, or yogurt-based sauce. Instead of the red onions and dill you often see in other cucumber salads, the French version calls for finely chopped chives and chervil. The result is a more delicate, fresh herb flavor.

I use yogurt here since it's by far the easiest to find and gives the salad a pleasant tartness. I've also swapped flat leaf parsley for the chervil, which can be tricky to track down. If you can find it or happen to grow your own, its subtle, slightly anise-like flavor is a lovely complement to the chives and worth using when you have it.

The simple dressing consists of both fresh lemon juice and zest mixed with yogurt and a drizzle of oil. It's creamy but light and ever so refreshing when tossed with the sliced cucumber.

Ingredients for Cucumber Yogurt Salad

(Full quantities in the recipe card below.)

• English cucumbers — Their mild flavor, minimal seeds, and firm texture make them the best choice for salads. Persian cucumbers work too; you'll just need a few more of them.
• Whole milk yogurt — Full-fat gives the creamiest result. I like sheep or goat milk yogurt for a bit of extra tang, but any plain whole milk yogurt works. For a dairy-free version, use a plain unsweetened coconut or cashew yogurt.
• Lemon — You'll need both the juice and the zest. The zest adds a brightness that juice alone doesn't quite give you.
• Extra virgin olive oil — Just a small amount to bring the dressing together and add a bit of richness.
• Dijon mustard — A small amount adds depth and helps emulsify the dressing.
• Chives — Fresh, finely chopped. These are the backbone herb of the French cucumber salad.
• Flat leaf parsley — Adds a clean, fresh note. If you can find chervil, use it here instead. Its delicate anise-like flavor is the traditional choice and worth seeking out if you grow your own.
• Fine sea salt and black pepper — For the cucumbers and the dressing.

How to Make Cucumber Yogurt Salad

Step 1: Salt the cucumbers

Peel and slice the cucumbers into ¼-inch rounds. Place them in a colander set over a bowl, sprinkle with salt, and toss gently. Let them sit for 30 minutes while the excess water drains out.

Salting draws out the excess water so your cucumbers stay crisp and your dressing doesn't get diluted. Don't rush this step.

Step 2: Make the dressing

While the cucumbers drain, whisk together the yogurt, lemon juice, lemon zest, olive oil, Dijon mustard, salt, and pepper in a large bowl until smooth. Stir in the chopped chives and parsley.

Taste the dressing before adding the cucumbers and adjust lemon or salt as needed.

Step 3: Combine and chill

Pat the cucumber slices dry with a clean kitchen towel, then add them to the dressing and toss gently to coat. Refrigerate for at least 30 minutes before serving to let the flavors come together.

The salad is good right away but noticeably better after that chilling time.

Step 4: Serve

Serve cold, straight from the fridge. A few extra chives scattered on top make for a nice finish.

Tips for the Best Cucumber Yogurt Salad

• Use fresh herbs. Dried chives and parsley are not a substitute here. The fresh herbs are what make this salad taste fresh.
• Use English cucumbers. Also sold as hothouse or seedless cucumbers, they're the best choice for salads like this. They have a mild flavor, firm texture, and very few seeds. Persian cucumbers are a good substitute if that's what you have; you'll just need a few more of them.
• Salt and drain the cucumbers. Salting draws out excess water, which keeps the slices nice and crunchy after they're dressed and prevents the yogurt sauce from getting watered down. It requires no effort. Just place the slices in a strainer, sprinkle with salt, and let them sit while the water drains underneath.
• Use full-fat yogurt. Low-fat yogurt tends to be thinner and more watery, which works against you here. Full-fat gives you that luscious, creamy texture.
• Taste and adjust before serving. The salt from the cucumbers will carry through into the finished salad, so taste before adding more. A small squeeze of extra lemon right before serving can brighten everything up nicely.

Variations

• Make it vegan. Swap in a plain unsweetened dairy-free yogurt (coconut or cashew work best) and the rest of the recipe stays exactly the same.
• Try chervil. If you can find it or grow your own, substitute chervil for the flat leaf parsley. Its delicate anise-like flavor is the traditional French choice and gives the salad a more distinctive character.
• Add a little garlic. If you prefer something closer to a Greek-style cucumber yogurt salad, add half a clove of minced garlic to the dressing.
• Add mint. A small handful of fresh mint leaves torn into the salad adds a cooling quality that works especially well alongside spiced dishes.
• Swap the cucumbers. Persian cucumbers are a great substitute.

How to Store Cucumber Yogurt Salad

FAQ

What's the difference between cucumber yogurt salad and tzatziki? Tzatziki is a thick Greek sauce made with strained yogurt, grated cucumber, garlic, and dill. It's used primarily as a dip or condiment. Cucumber yogurt salad is looser and more salad-like, with sliced cucumbers as the main ingredient and a lighter yogurt dressing. This version leans French rather than Greek, so the herbs are different too: chives and parsley instead of dill.

Do I have to peel the cucumbers? For English cucumbers, the skin is thin enough that you can leave it on if you prefer. It adds color and a slight firmness. I peel mine for a more classic presentation and softer texture, but it's entirely a matter of preference.

Why is my cucumber salad watery? The cucumbers are releasing their moisture into the dressing. This happens when the salting step is skipped or rushed. Make sure to salt the slices, let them drain for a full 30 minutes, and pat them dry before mixing with the dressing.

Can I make this ahead of time? Yes. You can salt and drain the cucumbers and prepare the dressing a few hours in advance, keeping them separate in the fridge. Toss everything together about 30 minutes before serving and let it chill. This actually gives the flavors a chance to develop nicely.

Can I use Greek yogurt? Yes. Greek yogurt works well and gives a slightly thicker, tangier dressing. The texture will be creamier and denser than with regular whole milk yogurt. If it feels too thick, thin it with a small splash of lemon juice or water.

Is this the same as a French cucumber salad? Yes. This cucumber yogurt salad is based on the French concombres à la crème tradition, where cucumbers are dressed in a cream or dairy-based sauce with delicate fresh herbs. Using yogurt instead of crème fraîche keeps it lighter and more accessible while preserving that same clean, herb-forward character.

Final Thoughts

This is one of those salads I find myself making all summer without even thinking about it. Simple and refreshing, it never gets old. If you make it, I'd love to hear how it turns out. Leave a note in the comments below.