Creamy Cucumber Salad

This easy salad goes well with lots of summer main dishes — like our Greek-Salad Turkey Burger, traditional burgers, or a piece of grilled chicken or fish. It’s also a crowd-pleaser for picnics and potlucks.

Newsletter Sign Up
Hands-on time: 30   |    Total time: 30   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Mixing bowl
Measuring cup
Measuring spoons
Spoon, for stirring


1⁄4 cup plain yogurt
1 tablespoon vinegar (any kind) or fresh lemon juice
1 tablespoon finely chopped fresh mint, dill, or basil leaves
1 garlic clove, peeled and minced or put through a garlic press, or 1⁄2 teaspoon garlic powder
1⁄4 teaspoon kosher salt
1 English cucumber (the plastic-wrapped kind) or 2 regular cucumbers, peeled or not


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the yogurt, vinegar or lemon juice, herbs, garlic, and salt in the bowl and mix well.
  2. ​Slice the cucumber into thin rounds and put them in the bowl with the dressing. Stir well.
  3. Serve right away, or cover and refrigerate up to 2 hours. (It might get a little watery as it sits, but you can just stir it again.)


If you’re feeding the salad to someone who isn’t a fan of cucumbers and you’re using regular cucumbers, try seeding it: cut the cucumber in half lengthwise, and scoop the seeds out with a teaspoon. When you slice it, you’ll end up with half- or quarter-moon shapes, but that’s okay! (You don’t need to seed English cucumbers because they already contain very few seeds.)