Creamy Cucumber Salad with Yogurt

4.70 from 13 votes
45 minutes
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This Creamy Cucumber Salad recipe is a delicious contemporary version of the sour cream-based cucumber salad of Poland and Eastern Europe. Greek yogurt makes it healthier and ranch dressing takes it to another flavor level! Soo good with Baked BBQ Chicken Thighs or my Reuben Casserole!

Yogurt Ranch Cucumber Salad in serving bowl with antique serving spoon.

Why This Recipe is a Keeper!

Cucumbers and ranch dressing are a favorite snack around our house that even the grandkids will devour because they go so well together. Another classic combination is cucumbers with a sour cream dressing that is believed to have been created in Poland centuries ago and is still loved today.

This creamy cucumber salad recipe is an updated version of that classic salad that has the goodness of Greek yogurt instead of sour cream and the crowd-pleasing flavor of ranch dressing. Fresh dill and a splash of white wine vinegar make it irresistible!

This Creamy Cucumber Salad with Yogurt is:

Yogurt Ranch Cucumber Salad in serving bowl with spoon lifting some out.

How to Make Creamy Cucumber Salad with Yogurt:

Recipe Ingredients:

Here’s everything you’ll need to make this creamy cucumber salad recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Yogurt Ranch Cucumber Salad in glass bowls.

Ingredient Notes and Substitutions:

  • Cucumbers: I like to use English cucumbers for this recipe because they’re not as seedy and watery as Kirby (used for pickling). English cucumbers are the long cucumbers you see in the produce department wrapped in plastic. They’re also called hothouse or seedless cucumbers.
  • Greek Yogurt: I prefer full-fat Greek yogurt for the best flavor but you can use reduced fat or non-fat.
  • Ranch Dressing: It really was created on a ranch called Hidden Valley Ranch!
  • White Wine Vinegar: White wine vinegar is white wine that has been fermented and oxidized. You can also use distilled white vinegar or rice vinegar.
  • Dill: If possible, use fresh dill.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Feel free to leave the peel on for maximum nutrition. I like to “semi-peel” the cucumbers so that some of the peel remains for a pretty presentation, crunch and color.
  • Cucumbers contain a crazy amount of water so you’ll need to salt and drain them so that water doesn’t dilute the dressing too much. Place the cucumbers in a colander, salt generously and let them drain for at least 30 minutes.
Cucumber in white distressed colander with salt sprinkled over them.
  • While the cucumbers are draining, combine the dressing ingredients:  Greek yogurt, ranch dressing, chopped fresh dill, white wine vinegar and black pepper.
Salad dressing in glass bowl.
  • Pat the cucumbers dry with paper towels.  They don’t need to be completely dry, just get most of the excess water off.
  • Toss the cucumbers with the scallions.
Cucumbers and scallions being stirred with white spoon in glass bowl.
  • Pour the dressing over the cucumbers and toss to coat.
Cucumber salad being stirred in glass bowl with white spoon.
  • Taste and add salt if it’s needed.
  • Place the Creamy Cucumber Salad in a serving bowl, and garnish with more fresh dill.
Yogurt Ranch Cucumber Salad in salad bowl with antique serving spoon.

Enjoy! Creamy Cucumber Salad with Yogurt is sure to become your new favorite creamy cucumber salad recipe!

Chef Tip:

  • I hand-slice the cucumbers with a chef’s knife but a hand-held mandoline speeds up the process.
Yogurt Ranch Cucumber Salad in serving bowl with serving spoon.

Frequently Asked Questions:

What is the best type of cucumber for a salad?

Hands down, English cucumbers. This “seedless” cucumber is perfect for salads, canapes and sandwiches because you don’t have to scoop out the center to prevent watering down the recipe.

How do you keep cucumbers from getting watery in a salad?

Here’s where salting the cucumbers is super important. To remove water from cucumbers without affecting the taste or texture, sprinkle cut pieces of cucumber with salt. Place in a colander, toss and let them drain. The salt helps to leach out excess liquid, reducing the risk of a watery salad. Dab them dry with paper towels.

Can I make a creamy cucumber salad ahead of time?

You can, but the cucumbers may continue to water out. For best results, make it just before serving. The dressing, however, can be made 1 day ahead of time.

What goes with cucumber salad:

More great salads with cucumber!

Get all my side salad recipes at: Side Salad Recipes – From A Chef’s Kitchen

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Creamy Cucumber Salad with Yogurt in serving bowl with antique serving spoon.

Creamy Cucumber Salad with Yogurt

4.70 from 13 votes

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By: Carol | From A Chef’s Kitchen
Creamy Cucumber Salad with Yogurt is a delicious contemporary version of the sour cream-based cucumber salad of Poland and Eastern Europe. Greek yogurt makes it healthier and ranch dressing takes it to another flavor level!
Prep Time 15 minutes
Additional Time 30 minutes
Total Time 45 minutes
Course Side Dishes – Salads
Cuisine American
Servings 4
Calories 177 kcal


  • 2-3 English cucumbers - approximately 3 pounds
  • 1 tablespoon salt
  • 1 bunch scallions - white and light green part only, chopped
  • 1 tablespoon chopped fresh dill - or 2 teaspoons dried dill
  • 3/4 cup Greek yogurt
  • 1/2 cup ranch dressing
  • 2 teaspoons white wine vinegar
  • Freshly ground black pepper - to taste


  • Peel the cucumbers leaving strips of peel (for color) then slice.
  • Place in a colander and sprinkle with the salt. Stir so that all the cucumbers are in contact with the salt.
  • Let drain in the sink or over a bowl for at least 30 minutes.
  • Pat dry with paper towels (not necessary to be completely dry; just remove excess water). Transfer to a mixing bowl. Add chopped scallions.
  • Combine dill, yogurt, ranch dressing, white wine vinegar and black pepper to taste in a small bowl.
  • Pour over the cucumbers and stir well. Taste and add salt if necessary. Serve immediately.


MAKE AHEAD:  Slice the cucumbers and drain.  Chop the scallions and refrigerate.  (May be combined in the same container.)  Make the dressing and refrigerate.  When ready to serve, combine the cucumbers, scallions and dill with the dressing.


Serving: 1 | Calories: 177kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 2032mg | Potassium: 311mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. 5 stars
    Made this today because … it’s that time in the garden where cucumbers multiply overnight!

    Love the recipe. I must admit, I added about a half cup of crumbled feta. My husband is from Wisconsin and believes cheese improves everything.

    1. Hi, Sally, Thanks so much and glad you enjoyed!! I think some feta cheese would be a great addition! I’m also from Wisconsin so yes, a little extra cheese never hurts. 🙂 Thanks again!!

  2. I love cucumber anything but not so much ranch dressing. But I think I will give this a try. Thanks!

    1. Hi, Alene, Thanks so much!! A whole salad of ranch dressing would be rather cloying, which is why I combine the yogurt and ranch dressing. The small amount of vinegar cuts it, too. I don’t find it overwhelming at all. Hope you enjoy!!