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If you have an abundance of summer vegetables you need to try this easy Lebanese Cucumber Tomato Yogurt Salad. Crisp tomatoes and cucumbers are mixed with red onion, parsley, mint and tossed in a dill yogurt dressing. You will love this healthy Mediterranean salad.
This Lebanese Cucumber Tomato Yogurt Salad is ready in 10 minutes and comes together in one bowl. Crisp cucumbers and juicy tomatoes are tossed with red onion and fresh herbs, then coated in a creamy, tangy yogurt dressing built with dill, mint, parsley, lemon, and garlic. It is light, refreshing, and works as a side dish alongside Greek chicken, kafta kebabs, or Mediterranean baked salmon.
This is a salad I grew up eating in my Lebanese family, and it is still one of the ones I make most. The yogurt dressing comes from a long tradition of Lebanese yogurt salads, where plain or Greek yogurt replaces heavier dressings to keep things bright and fresh. If you have seen similar recipes, the difference here is in the herb combination, mint, dill, and parsley together give the dressing a specific depth that a single herb cannot replicate. It comes together in three steps: chop the vegetables, whisk the dressing, toss and serve.
Why This Recipe Works
The yogurt base keeps the dressing light but creamy. Plain or Greek yogurt replaces oil-heavy dressings, which means you get a coating that clings to every piece of cucumber and tomato without weighing the salad down. Greek yogurt gives a thicker, tangier result; plain yogurt is a bit lighter and more traditional.
Three herbs are better than one. Most cucumber yogurt salads use dill alone. This recipe uses dill, fresh mint, and parsley together. The mint adds a cool brightness, the parsley adds a grassy base note, and the dill brings the familiar creamy-herb flavor you expect. The combination is specifically Lebanese, and it is what makes this salad taste like more than the sum of its parts.
Lemon juice does two things. It seasons the dressing with acidity and also prevents the cucumbers from tasting flat. Fresh lemon is worth it here; bottled juice does not have the same brightness.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- Yogurt: Plain yogurt gives a lighter, more traditional Lebanese dressing. Greek yogurt makes it thicker and adds extra protein. Both work great here.
- Olive Oil: A small amount of extra virgin olive oil rounds out the dressing and keeps it from feeling too tangy. You can omit it if you prefer a lower-fat version.
- Lemon Juice: Fresh lemon juice balances the richness of the yogurt and brightens the cucumbers. Start with the recipe amount and add more to taste.
- Fresh Herbs (mint, dill, parsley): This three-herb combination is the signature of a Lebanese yogurt salad. Mint brings brightness, dill adds creaminess, and parsley grounds everything. Dried herbs work in a pinch, but keep the fresh mint if at all possible.
- Sumac or Za’atar: A sprinkle of either over the finished salad adds a lemony pop of flavor and takes this firmly into Mediterranean territory. Totally optional but highly recommended.
Step-by-Step Instructions
Step 1: Prep the Vegetables: In a large bowl toss together the cucumber, tomato, red onion, mint and parsley.
Step 2: Make the Dressing: In a mason jar or small bowl combine the yogurt, lemon juice, olive oil, salt, pepper, dill and garlic. Whisk or shake well until smooth. Let it sit for 5 minutes so the garlic can mellow into the dressing.
Step 3: Toss and Serve: Pour the yogurt dressing over the salad and toss to combine. Serve immediately for the best texture, or refrigerate in an airtight container for up to 2 days with the dressing stored separately.
Common Mistakes to Avoid
- Dressing a watery salad. Cucumbers release liquid as they sit. If you dress the salad too far in advance, the dressing thins out and the vegetables get soggy. Salt the cucumbers lightly and let them sit for 5 to 10 minutes, then pat dry before adding the dressing. This removes excess moisture before it dilutes your dressing.
- Using watery tomatoes. Roma or plum tomatoes work best because they have less water content than round tomatoes. Cherry tomatoes halved also work well. Avoid large beefsteak tomatoes if you plan to store leftovers; they release a lot of liquid overnight.
- Over-dressing too early. Toss with dressing just before serving, or keep the dressing on the side if you are making this for a party. This keeps the texture of the vegetables intact.
- Skipping the garlic rest. If you mix the garlic into the yogurt and use it immediately, the raw garlic flavor is sharp. Give it 5 minutes to mellow in the dressing before you toss the salad.
- Using dried herbs only. Dried dill works fine in a pinch, but fresh mint is what makes this dressing taste distinctly Lebanese rather than generic. If you can only use one fresh herb, make it the mint.
What to Pair with this Lebanese Cucumber Tomato Yogurt Salad
- Chicken: This salad is a nice pairing for chicken like these Shish Tawook chicken thighs, this Mediterranean Chicken or this Chicken Shawarma.
- Beef: Beef is a nice protein to serve with summer salads. We love these Grilled Beef Kafta Kebabs, Beef Kafta Meatballs or with these Slow Cooker Mediterranean Beef Meatballs.
- Seafood: Seafood is something we eat a lot in our house. We especially love this Baked Lemon Cod and this Garlic Butter Baked Salmon.
- Vegetarian Meals: If you are looking for vegetarian meal options I like making these Lebanese Spinach Pies or this Moroccan Carrot Red Lentil Soup.
Storage Tips
- Refrigerator: Store leftover salad in an airtight container for up to 2 days. Keep in mind the cucumbers will continue to release liquid as it sits, so the dressing will thin out overnight. The salad is still good, just a bit softer in texture.
- Best practice for leftovers: If you know you will have leftovers, store the dressed salad and any extra dressing separately. Spoon a little fresh dressing over the leftovers before serving to bring the flavor back.
- Do not freeze: The yogurt dressing breaks when frozen and the cucumbers turn mushy. This salad is not a good candidate for freezing.
- Make ahead tip: You can chop the vegetables and make the dressing up to 24 hours ahead. Store them separately in the fridge and toss together within 30 minutes of serving for the best texture.
Recipe FAQ
You can prepare the dressing and chop the vegetables up to a day ahead, but store them separately. Once you toss the salad with dressing, the cucumbers release liquid and the dressing thins out within a couple of hours. For best texture, dress the salad within 30 minutes of serving.
Yes. Greek yogurt makes a thicker, tangier dressing with more protein. Plain yogurt produces a lighter, more pourable dressing. Both are traditional in Lebanese cooking; Greek yogurt just gives the dressing a bit more body.
Salt the sliced cucumbers and let them sit for 5 to 10 minutes, then pat them dry before mixing. This draws out excess moisture before it can dilute the dressing. Using Roma or plum tomatoes instead of large round tomatoes also helps, since they contain less liquid.
It works well for meal prep with one adjustment: keep the dressing separate until you are ready to eat. The chopped vegetables hold up in the fridge for 2 days. The dressing keeps separately for up to 4 days.
More Salad Recipes
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Lebanese Cucumber Tomato Yogurt Salad
Ingredients
- 1 large english cucumber, thinly sliced, diced
- 4 medium tomatoes, diced
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
For the deressing:
- 1/4 cup of low-fat yogurt {or yogurt of your choice}
- 1/2 of a lemon, juiced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/8 black pepper
- 2 tablespoons coarsely chopped fresh dill
- 1 garlic clove
Instructions
- In a large bowl toss together the cucumber, tomato, red onion, mint and parsley.
- In a mason jar combine the yogurt, lemon juice, olive oil, salt, pepper, dill and garlic and whisk or shake well.
- Pour the yogurt dressing over the salad and toss to combine.
- Serve or refrigerate in an airtight container for up to 3 days.
Notes
- Yogurt: Plain yogurt gives a lighter, more traditional Lebanese dressing. Greek yogurt makes it thicker and adds extra protein. Both work; Greek yogurt just produces a dressing that clings a little more.
- Olive oil: A small amount of extra virgin olive oil rounds out the dressing and keeps it from feeling too tangy. You can omit it if you prefer a lower-fat dressing, but it does improve the texture.
- Lemon juice: Fresh lemon juice is the acid that balances the richness of the yogurt. It also brightens the cucumbers. Start with the recipe amount and add more to taste.
- Fresh herbs (mint, dill, parsley): This three-herb combination is the signature of a Lebanese yogurt salad. Mint brings brightness, dill adds creaminess, and parsley grounds everything. You can use dried dill if needed, but keep the fresh mint if at all possible.
- Garlic: One small clove is enough. Too much garlic in a yogurt dressing becomes sharp and overpowering rather than savory. Mix it into the yogurt first and let it sit a few minutes before tossing.
- Optional additions: Sumac sprinkled over the top before serving adds a lemony tartness and a visual pop of color. Za’atar works too. Both are common in Lebanese cooking and take this salad firmly into Mediterranean territory.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
I love this. This salad consist of vegetables that is what we called “cleansing food” I hope to have a plate on that for dinner.
I hope you like it!
This looks so healthy and refreshing! I do love Middle Eastern Food! Thanks for sharing!
It is really light and tastes great. I hope you get a chance to try it. Thanks for hosting.
This looks wonderful and refreshing!
Thanks! 🙂 It is..you would like it! Let me know if you try it out!
This looks great. I often make a dressing from leftover tzatziki but I’m going to give your method a try next. Looks so good.
I love yogurt based dressings. I need to make them more often. I hope you enjoy this version.
I love light and refreshing salads like this one! Definitely a staple during the warming months =)
I do too! I am always trying to come up with new salad options–I really liked this one!
Beautiful and healthy salad !! Love the yogurt dressing 🙂
I love the yogurt dressing too. I plan to use it on other salads and maybe for dipping too!
That is one gorgeous salad!
Oh thanks! It tastes wonderful too!
This looks very refreshing! I need something like this after all the treats I ate for Christmas 🙂
I know! I have been making a lot of smoothies, salads and soups since the holidays. I ate more this year than usual (not complaining) so now its time to reverse the damage! 🙂
I had cucumber yogurt salad for dinner last night. The best!! My son loves it too. 🙂
Great minds think alike! 🙂 My son loved this salad too–it helps to have the yogurt on there to add flavor to the vegetables.