With cucumbers spilling from garden’s and farmer’s markets right now, there is no better side dish than Grandma’s Cucumber Salad, especially since it is made without mayo or sour cream. The light greek yogurt dressing gives it a ton of flavor without taking away from the delicious, crisp cucumbers.
My mom always had a garden every summer…and I truly HATED it as a kid. So many weeds to pull, vegetables to harvest, and produce to can. But of course, I followed in my mom’s footsteps and planted my first garden 26 years ago and have never looked back since.
Which cucumbers are best?
If you are working with cukes straight from the garden, honestly, you can’t go wrong with any variety because they will be so crisp and sweet. Just be sure to pick them soon enough so the seeds are small and the skin is tender.
If you are getting cucumbers from the store, I always suggest English cucumbers. Those are the long skinny ones often wrapped in plastic. They have fewer and smaller seeds, making them less watery, plus their flesh is firmer and skin thinner so no need to peel them.
Herb choices for Grandma’s Cucumber Salad
I know dill can be quite a divisive herb so don’t discount this yummy recipe just because there is dill in it. You can substitute your favorite fresh herb instead and still have a great side dish!
My fresh herb substitution suggestions:
- Flat leaf Italian parsley
Can I use mayo or sour cream instead of yogurt?
The short answer is yes but the flavor profile (and nutritional info) will be quite different. If you use mayo or Miracle Whip, those dressing bases will be the main flavor of the salad. If you use sour cream, there will be little to no flavor because it is so bland.
I know Greek yogurt can be a divisive ingredient, but only if you’ve never had a really good Greek yogurt. There are some brands out there that are so bitter and grainy! Do you research and find one that is thick, creamy, and perfectly tangy.
Looking for more great side dishes?
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1/2 red onion, thinly sliced
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1 1/2 teaspoon dried oregano
2–3 English cucumbers, sliced thin
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1–2 tablespoons fresh dill, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
- In a small bowl, combine the red onion, olive oil, vinegar, and oregano. Let the onions marinate at room temperature while preparing the rest of the salad.
- Place the sliced cucumbers into a large salad bowl.
- Combine the Greek yogurt, lemon juice, garlic, dill, salt, and black pepper. Add to the cucumbers, along with the marinated onions, including the liquid from the onions. Toss everything together really well. Taste for salt and pepper.
- Enjoy immediately or refrigerate for up to 30 minutes before serving.
For best flavor, use full fat Greek yogurt.
- Prep Time: 10
- Category: Side Dish
- Method: Fresh
- Cuisine: Greek
- Serving Size: 1/6
- Calories: 110
- Sugar: 4.8 g
- Sodium: 412 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 5.8 g
- Cholesterol: 5 mg
Keywords: summer side dish, cucumber recipe