Creamy Cucumber Salad is healthy with labneh or Greek yogurt, and the cucumbers hold their crunch with my easy method.

I consider this crunchy, creamy cucumber salad one of the greatest in my summer’s easy side dish repertoire for three reasons: I always have the handful of ingredients–cucumbers, labneh, and herbs; it’s a healthy cucumber salad that doesn’t use sour cream or mayo; and, the salad goes with a huge variety of main dishes. It’s especially good as a cool counterpoint to spicy dishes.

Often the grill menu for summer cookouts needs just a little something more, and quickly, to round it out, feed the crowd, or add some oomph. The answer is here!

Salad Ingredients

Cucumbers. They type of cuke is flexible. I prefer smaller, thinner cucumbers such as Persian cucumbers or, if you can find them, Lebanese cucumbers. Pickling cucumbers or seedless English cucumbers work well.

Labneh or Greek Yogurt. Whole milk yogurt or full-fat yogurt (always plain yogurt) will have the best flavor. Low-fat or non-fat labneh or Greek yogurt can be used here; add a squeeze of lemon juice or apple cider vinegar to the salad before serving to boost flavor. We aren’t after a cucumber yogurt sauce, which is what you’ll get with plain yogurt rather than thick plain Greek yogurt or labneh.

Fresh herbs, and lots of them! A variety is nice: try fresh mint, fresh dill, cilantro, basil, chives, finely chopped

Red onion. The color here is so pretty and the flavor adds great complexity to the salad.

Spices: Salt, black pepper, garlic powder (or minced fresh garlic), and dried mint or mint salt

How to Make Creamy Cucumber Salad

This cucumber salad is different from laban kiyhar, the classic, ubiquitous Lebanese salad. The star in this recipe is very much the crunchy cucumbers, which are given a little TLC to remove some of their water and keep the crisp taste of the cucumbers at its best.  The ratio of yogurt-to-cucumber is lower, with just a dollop of labneh (try homemade yogurt) rather than a deep bowl of yogurt.

Step 1. Slice the cucumbers. Cut the cucumbers lengthwise, then in 1/4-inch slices. The sliced cucumbers are key here, rather than shredded cucumbers or even chopped cucumbers, both of which give off a lot of water.

Step 2. Place the cucumbers in a colander and sprinkle them with the kosher salt, stirring to coat them well. Drain in the sink or over a large bowl for 30 minutes, stirring occasionally, to reduce their water content.

Step 3. A great way to dry the cucumber slices is to lay them on paper towels in a single layer, with a layer of paper towel over top. Press to soak up the excess water.

Step 4. In a medium bowl or serving dish, stir to combine the labneh, chopped dill and other herbs, garlic powder, pepper and dried mint. Add the cucumbers and onion, and stir well to coat the cucumbers with the labneh. Taste and season with more salt if needed.

Chill for at least one hour and up to one day. Stir before serving, cold.

How To Avoid Mushy Cucumber Salad

Keep the cucumbers crunchy by reducing their water content. Do this by draining the slices in advance. This will also prevent too much water from seeping into the creamy labneh dressing; a little of this may still happen, but just give the salad a quick stir before serving, cold. 

How to Serve this salad

Serve the salad cold, as a side dish. While it’s the summer salad for perfect for warm-weather eating, we love it any time of year. You can also add the salad to wraps and sandwiches of all kinds, for great flavor and texture.

How to Store leftover salad

Store any leftovers in an airtight container in the refrigerator. Tuck a folded paper towel set directly onto the top of the salad to absorb any excess liquid.

More Cucumber Salad Recipes To Try

Tomato Cucumber Salad with Avocado and Feta

Lebanese Cucumber and Tomato Salad with Mint

Laban Khyar