Are you ready for the ultimate summer side dish? This creamy Greek yoghurt salad is packed with vibrant, fresh flavors and satisfying crunch. We're talking about a quick toss of crisp cucumber, peppery radish, sweet tomatoes, and crunchy bell pepper, all coated in a tangy, protein-packed dressing made from dill and Greek yogurt. It's the perfect way to use up your garden bounty and get a dose of healthy greens and colorful veggies without compromising on flavor.
While this creamy Greek yoghurt salad is delicious any time of year, its ingredients truly shine from late spring through late summer. The abundance of crisp cucumbers, sweet tomatoes, and peppery radishes during this peak growing season makes the salad incredibly vibrant and economical. For many, it becomes a staple on the holiday circuit, particularly around Memorial Day and Fourth of July, when the demand for easy, crowd-pleasing, chilled side dishes is highest. Its bright colors also make it a festive addition to any outdoor gathering!
The idea for this particular recipe actually evolved from one of the most popular items already on Timea's Kitchen: our highly-rated Greek Village Salad. We realized the tanginess of the Greek yogurt, combined with the brightness of fresh dill, was too good to be confined to a dipping sauce. By thinning the base and adjusting the seasonings, we created this perfect, light dressing that coats the fresh vegetables beautifully, offering a similar flavor profile but in a complete salad format.
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Looking for the perfect main course to complement this refreshing side? This salad's tangy, bright flavors make it an ideal counterpoint to rich or grilled dishes. For a truly unforgettable meal, we highly recommend serving it alongside our Mediterranean Chicken Kebabs . The citrus notes in the chicken and the creamy, cooling yogurt dressing are a match made in culinary heaven, providing a balanced and refreshing dinner that's perfect for entertaining. By pairing these recipes, you create a complete, cohesive meal plan that your readers will love.
Ingredients
This salad is a celebration of fresh, whole ingredients. You'll notice that everything on this list is simple and easy to source, but when combined with our signature creamy dressing, the results are anything but basic. We focus on peak-season produce for maximum flavor, but even store-bought vegetables will shine under this tangy Greek yogurt coating. Here is everything you need to make this vibrant creamy Greek yoghurt salad:
- English Cucumber: Adds a refreshing crunch and high water content to keep the salad light.
- Red Radishes: Provides a sharp, peppery bite that contrasts beautifully with the creamy dressing.
- Spring Onions (Scallions): Offers a milder, sweeter onion flavor than red onion without overpowering the dish.
- Cherry or Grape Tomatoes: Brings sweet bursts of acidity and bright color to the mix.
- Romaine or Butter Lettuce: Serves as the crisp, foundational green base for the salad.
- Red Bell Pepper: Contributes satisfying crunch and a subtle sweetness.
- Plain Greek Yoghurt: The creamy, protein-rich foundation of the dressing, providing tang and body.
- Fresh Dill: The essential Mediterranean herb that gives the dressing its signature aromatic flavor.
- Good Quality Olive Oil: Adds richness and healthy fats to emulsify and smooth out the dressing.
- White Wine Vinegar: Provides the necessary acidity and tang to balance the yogurt and oil.
- Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the natural vegetable flavors.
See recipe card for quantities.
How to Make the Creamy Greek Yoghurt Salad
Now for the best part-putting it all together! This creamy Greek yoghurt salad is incredibly quick and easy to assemble; the most time-consuming part is simply the chopping! If you're a visual learner, you can follow along with every step in our quick video tutorial right here:
Otherwise, follow the simple instructions below for a perfect salad every time.
Prepare the Ingredients
If using cherry or grape tomatoes, simply halve them (or quarter them if they are large). If you are using a larger slicing tomato, cut it into small, bite-sized chunks, approximately ½ inch in size.
Slice the cucumber in half lengthwise to create two long halves. Then, lay the halves cut-side down and slice them crosswise into thin, half-moon pieces. Aim for about ¼ inch thickness. Since we are making a creamy salad, leaving the seeds in adds to the texture and juiciness!
Stand the bell pepper upright and slice down all four sides, cutting away from the core. Discard the core and seeds. Take the large, flat pieces of pepper and slice them into thin strips, and then cut those strips crosswise to create small, uniform dice.
Clean the radishes thoroughly, trimming off both the root end and the stem end. Use a sharp knife or a mandolin (carefully!) to slice the radishes into very thin rounds. The thinner the slices, the more their peppery crunch will distribute throughout the creamy Greek yoghurt salad.
Trim off the root ends. Slice the white and light green parts of the spring onions thinly. We use almost the entire length of the spring onion for a fresh, mild onion flavor.
Pick the feathery fronds from the thicker stems and gather them into a tight bunch. Use a sharp knife to finely chop the dill. We want the dill to be minced so its flavor is fully released and blends smoothly into the creamy dressing.
Mixing the Ingredients
Take your Romaine or Butter lettuce leaves and give them a thorough final rinse. Dry the leaves well, either by using a salad spinner or gently patting them with a clean kitchen towel. Tear or chop the leaves into bite-sized pieces and place them in your largest mixing bowl.
Add the chopped tomatoes, sliced cucumber, diced bell pepper, thinly sliced radishes, and sliced spring onions right on top of the chopped lettuce in your mixing bowl.
Sprinkle the finely chopped fresh dill over all the vegetables. Give the entire mixture a gentle toss to distribute the ingredients evenly.
Seasoning the Salad
Season generously with salt and freshly ground black pepper. Pour in the white wine vinegar and the olive oil, and scoop in the plain Greek yogurt.
Using two large spoons or clean hands, gently toss the salad until every piece of vegetable and lettuce is evenly coated in the rich, creamy dressing. Be thorough, but avoid bruising the lettuce.
What's not to love about a recipe that delivers maximum flavor with minimal effort? As you've just seen, this creamy Greek yogurt salad is both incredibly fast and delightfully easy, requiring nothing more than some quick chopping and a simple whisking of the dressing ingredients. The result is a salad that is far more delicious and satisfying than its simplicity suggests.
Variations
One of the best things about this creamy Greek yoghurt salad is how easily it adapts to suit different tastes, dietary needs, or ingredients you happen to have on hand. Feel free to experiment!
- For Extra Protein and Savory Flavor: Crumble in about half a cup of Feta Cheese or a hard, salty cheese like grated Parmesan before serving.
- A Change of Crunch: Swap the radishes for thinly sliced Celery or substitute the bell pepper with Carrots (shredded or diced) for a touch of added sweetness.
- Herb Alternatives: While dill is classic, you can achieve a different flavor profile by using a mix of Mint and Parsley (for a more pronounced Mediterranean feel) or just fresh Chives for a mild oniony hint.
- Spice it Up: Add a small pinch of Cayenne Pepper or a drizzle of your favorite Hot Sauce into the dressing for a fiery kick.
Serving
This versatile creamy Greek yoghurt salad is fantastic on its own, but it truly shines when paired thoughtfully. Here are a few ways to serve and present this vibrant dish:
- As a Classic Side: Serve it chilled immediately after tossing alongside grilled meats, such as chicken breast, pork chops, or our easy pan-fried steak. The cool, creamy dressing is the perfect foil for smoky, charred flavors.
- The Perfect Potluck Dish: Since the dressing is yogurt-based rather than mayonnaise-based, it travels well (though it should still be kept cold). It's an ideal, fresh side dish for BBQs, picnics, and summer gatherings.
- Layered Lunch: For a visually appealing presentation, line a shallow bowl with the lettuce first, then pile the dressed vegetables and a light garnish of extra dill on top.
- Meal Prep Friendly: If you plan to use this salad for lunch throughout the week, keep the creamy Greek yoghurt dressing separate from the chopped vegetables. Store them individually in airtight containers in the refrigerator and only combine them right before you are ready to eat to maintain maximum crispness.
Storage
While this creamy Greek yoghurt salad is best enjoyed immediately for maximum crunch and freshness, you can certainly prepare ingredients ahead of time and manage leftovers easily with a few simple tips.
You can prepare and chop all the vegetables (cucumber, radish, tomatoes, bell pepper, and onions) up to 24 hours in advance. Store the chopped vegetables together in a large, airtight container in the refrigerator. The lettuce, however, should be stored separately to keep it crisp.
The Greek yogurt dressing can be made and stored in a small, sealed jar in the refrigerator for up to 3 days. Its flavor will actually deepen slightly overnight!
Once the salad and dressing are combined, the salt from the dressing will begin to draw moisture out of the vegetables, which can make the salad watery and the lettuce wilted after a few hours. Any tossed leftovers should be stored in an airtight container and consumed within 1 day. It will still be safe to eat, but the texture will be softer.
Top Tip for the Best Salad
The single most important tip for achieving the best possible creamy Greek yogurt salad is often overlooked: Ensure All Vegetables Are Bone Dry Before Dressing.
Even a small amount of residual water on your cucumber, lettuce, or tomatoes will sabotage your dressing. Water immediately dilutes the creamy Greek yogurt and seasoning, turning your rich, tangy dressing into a thin, flavorless liquid that slides off the vegetables instead of clinging to them. Take the extra minute to use a salad spinner or a clean kitchen towel to pat everything thoroughly dry. This guarantees your dressing remains thick, vibrant, and coats every single ingredient perfectly for that satisfyingly creamy finish.
FAQ
We highly recommend using plain Greek yogurt because its thickness is essential for the creamy, clinging texture of the dressing. Regular yogurt is too thin and will likely make the salad watery. If you must use regular yogurt, strain it through a coffee filter set over a bowl for an hour or two to remove excess liquid (whey).
You can easily substitute the white wine vinegar with fresh lemon juice for a zesty, bright flavor. If you use apple cider vinegar, start with a smaller amount, as its flavor can be stronger.
Fresh dill provides the best aroma and flavor for this particular creamy Greek yogurt salad. If you must use dried dill, use about one-third the amount requested in the recipe, as dried herbs are far more potent than fresh.
And just like that, you have a beautiful, refreshing, and satisfying creamy Greek yogurt salad ready to enjoy! If you loved this recipe and want more easy, flavor-packed meals, we'd love for you to join our cooking community. Don't miss out on new recipes, tips, and behind-the-scenes fun-follow Timea's Kitchen across all our platforms! Find us on Facebook, get daily inspiration on Instagram and Pinterest, and subscribe to our YouTube channel for all our latest video tutorials. We can't wait to see your comments and photos when you make this salad at home!
Related
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Pairing
These are my favorite dishes to serve with creamy Greek yoghurt salad:
Quick 15-Minute Creamy Greek Yogurt Salad with Dill & Radish
Equipment
- 1 chopping board
- 1 bowl
- 1 knife
Ingredients
- 1 pc leaf lettuce Romaine lettuce
- 3 pcs tomatoes medium-size
- 3 pcs spring onions scallions
- ½ pcs cucumber English cucumber
- 1 pc bell pepper red bell pepper
- 6 pcs red radish
- ½ bunch dill chopped
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 tablespoon white wine vinegar or lemon juice
- 4 tablespoon olive oil extra virgin
- 1 tablespoon balsamic vinegar creamy glaze
- 2 tablespoon Greek yoghurt full fat
Instructions
- If you are using a larger slicing tomato, cut it into small, bite-sized chunks.
- Slice the cucumber in half lengthwise then lay the halves cut-side down and slice them crosswise into thin, half-moon pieces.
- Stand the bell pepper upright and slice down all four sides, cutting away from the core. Take the large, flat pieces of pepper and slice them into thin strips.
- Use a sharp knife or a mandolin to slice the radishes into very thin rounds.
- Slice the white and light green parts of the spring onions thinly.
- Use a sharp knife to finely chop the dill.
- Tear or chop the leaves into bite-sized pieces and place them in your largest mixing bowl.
- Add the prepared vegetables on top of the chopped lettuce in your mixing bowl.
- Sprinkle the finely chopped fresh dill over all the vegetables. Give the entire mixture a gentle toss to distribute the ingredients evenly.
- Season with salt and freshly ground black pepper. Pour in the white wine vinegar and the olive oil, and scoop in the Greek yogurt.
- Using two large spoons, gently toss the salad until every piece of vegetable and lettuce is evenly coated in the rich, creamy dressing.
Laci says
Our best loved salad...