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Cucumber Salad

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  0 min
  • Calories: 143
Thin-sliced cucumber dressed up with onions, mint, and garbanzo beans in a light-pink bowl.

Topped with light and herb-filled creamy vinaigrette, this easy cucumber salad recipe is flavored with za’atar and mint, and loaded with chickpeas for a protein-rich spin on a summer classic.

Let’s Lighten Up!

We love a mayo-based side dish as much as the next person, but we can surely all agree that a few weeks into BBQ season, most of us are hitting a wall with all that heaviness. When it’s hot out, what we really crave is food that cools and refreshes. Enter this crisp, light, creamy cucumber salad recipe. Chickpeas add texture and protein, while fresh herbs like mint, parsley and dill—in both the dressing and the salad itself—are a visual (and edible) reminder of the lush garden bounty of summer. It’s creamy, yes—but rich? Nope! Sliver-thin slices of cucumber are tossed in a zippy, yogurt-based dressing that is inspired by everything we love about Greek tzatziki sauce and ensures that this recipe easily qualifies as a healthy cucumber salad. If you’re serving it alongside juicy burgers, it’ll help add balance to your dinner, or pair it with simply grilled salmon for a completely good-for-you feast.

ingredients laid out for cucumber salad. parsley, lemon, garlic, chickpeas, dill and shallots.
yogurt based dressing with dill and lemon for cucumber salad in a bowl

About That Tzatziki-Inspired Cucumber Salad Dressing

Uh yeah, let’s talk about this dressing! We’re pretty darn pleased with it, TBH. We were thinking about how much we love tzatziki, and how much we love to dredge cucumber slices through that creamy, Greek yogurt-garlic dip, and this dressing was born. We’ve added za’atar for a little extra flavor, but you can sub oregano if you don’t have za’atar. Here’s what you’ll need to make this bright and zingy dressing:

  • Greek yogurt
  • Olive oil
  • Lemon juice
  • Garlic cloves
  • Fresh mint
  • Salt
  • Black pepper
  • Za’atar
cucumber salad in a bowl shallots, chickpeas, mint, dill
homemade cucumber salad in a bowl

What Kind Of Cucumbers Are Best for Cucumber Salad?

Really, you can use any cucumbers that you have available for this salad, but our very favorites are English cucumbers. They’re slim and basically seedless and—best of all—because their skin is paper thin and not bitter at all, you don’t have to peel them. It’s kind of a no-brainer. If you only have standard cucumbers—maybe that’s what’s growing in your garden, or it’s all they had at the store—you can totally use them! Just be sure to peel them. Then, cut the cucumbers in half lengthwise, and scoop out some of the seeds in the center. Doing so will make the salad lovely, light and crunchy, because the seedy middle can be soggy, and the peel can be tough.

cucumber salad with yogurt dressing in a pink bowl

How To Make Cucumber Salad:

OK, let’s get down to business. Now that we’ve fully sold you on it—right?—how, exactly, do you make this fabulous cucumber salad?

  1. Prep! Yeah, this salad takes a little prep. But (and this is a biggie in the summertime) it requires no cooking whatsoever. (Take that, potato salad!) Slice the cucumbers and onions using a mandoline slicer if you have one, and a really, really sharp knife if you don’t. Drain a can of chickpeas, and wash all your fresh herbs.
  2. Mix the dressing.
  3. Toss it all together! Because it’s loaded with fresh herbs, this salad doesn’t keep super well. It’s OK to make it an hour or so ahead of time, but we don’t recommend making it WAY ahead of time.
Cucumber salad in a pink bowl with serving spoons

Tools You’ll Need:

More Ultra-Refreshing Summer Salad Recipes To Try

Bursting with light, bright flavors, these summer salads help to beat the heat.

Cucumbe Salad 7
cucumber salad in a large bowl with a serving spoon

Make It, Share It!

So there you have it: a perfectly crunchy, tangy, fresh, and flavorful summer salad. Make it, enjoy it, and repeat often. And when you do, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Cucumber Salad

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  0 min
  • Calories: 143



  • ¼ cup Greek yogurt
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 2 tsp fresh mint, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tsp za’atar (or 1 tsp oregano)
  • 1 large english cucumber, thinly sliced
  • 1 (14 oz) can chickpeas, drained and rinsed
  • ¼ of a red onion, thinly sliced
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup fresh mint leaves, chopped
  • 2 tbsp fresh dill, chopped (or 1 tsp dried)


  1. In a small bowl mix together the ingredients for the dressing, set aside.
  2. In a large serving bowl mix together the cucumber, chickpeas, red onion, parsley, mint and dill.
  3. Drizzle with desired amount of dressing and toss to combine. Serve cold.

Nutrition Info

  • Per Serving
  • Amount
  • Calories143
  • Protein4 g
  • Carbohydrates10 g
  • Total Fat10 g
  • Dietary Fiber2 g
  • Cholesterol0 mg
  • sodium302 mg
  • Total Sugars1 g

Cucumber Salad

Questions & Reviews

Join the discussion below.

  • Katie Blount

    Looks delicious! I’m making this for today’s lunch- so easy!

    Yay! Hope you love it!

  • Erika Bradley

    I grew up with plain Jane cucumber salad being a summer staple in our home. I love this take on it, it’s light and refreshing with a great combination of herby and spicy flavor. Definitely a favorite!

    Thanks Erika!

  • Scott Dove

    Light and fresh, perfect accompaniment to heavy meat.

    Thanks Scott, glad you enjoy this one!

  • Ruhi Batra

    This is SO good! Has quickly become one of our favourite salads to make!

    We love to hear when people are repeating the recipes! Thanks for letting us know!