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Turkish-inspired Creamy Cucumber Salad made with dill and mint in a creamy yogurt dressing. Cool and refreshing this herby lemony summer salad pairs well with grilled meats or fish, or falafels! 

Creamy Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews


A Turkish- inspired, Creamy Cucumber Salad with fresh dill, mint, lemon and yogurt – the perfect side to Mediterranean-style grilled meats and fish.


Units Scale
  • 1 1/2 lbs Turkish cucumbers ( 7-8 small cucumbers or 2 English Cucumbers )
  • 1/2 teaspoon kosher salt
  • 1/21 cup fresh dill- chopped
  • 1/2 cup fresh mint- chopped
  • 1/4 cup red onion-very finely sliced
  • 3/4 cup plain Greek yogurt
  • 1/2 cup Sour cream (or sub more yogurt)
  • 1/8 cup fresh lemon juice, plus more to taste
  • 2 garlic cloves- finely minced or grated
  • cracked pepper
  • 1/2 teaspoon honey or sugar
  • 1 tablespoon olive oil


  1.  Using a mandolin, or sharp knife, slice cucumber into thin uniform disks and place in a strainer over a bowl. Toss with the salt, and let stand 15-30 minutes (or place in the fridge overnight for a couple of hours) to help them release a little liquid. Drain or pat dry. (If in a hurry feel free to skip this step).
  2. Place drained cucumbers in a large bowl. Add chopped dill, chopped mint and thinly sliced onions to the bowl. (If you are sensitive to onions, you could soak them in cold salted water for 15 minutes to help remove bitterness.)
  3. In a small bowl, combine the rest of the ingredients -yogurt, sour cream, lemon juice, minced garlic, pepper, honey and olive oil and stir until smooth. Spoon over cucumbers and gently stir to combine. Taste for salt, and lemon, adding more to taste.
  4. Refrigerate until ready to serve.


Salad will keep up to 3 days in the fridge.


  • Serving Size:
  • Calories: 104
  • Sugar: 7.5 g
  • Sodium: 312.5 mg
  • Fat: 5.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 15.2 g
  • Fiber: 1.5 g
  • Protein: 2.8 g
  • Cholesterol: 4.7 mg