Lemon Cucumber Salad with Creamy Dressing

5 from 1 vote

Lemon Cucumber Salad with Creamy Dressing

This lemon cucumber salad with a creamy dressing is perfect for your summer gatherings. Serve it as a refreshing summer side dish, or top it with your favorite protein for a quick, garden-fresh meal.

Prep Time15

Total Time30

Course: Sides + Condiments

Cuisine: American

Servings: -6 servings

Calories: 268kcal

Author: Rebecca Warfield

Ingredients

Lemon Dressing

1 lemon zested and juiced
1 1/2 teaspoon sugar
2 garlic cloves minced
1/2 cup plain Greek yogurt
1/4 cup olive oil
1/4 cup freshly chopped herbs or 1 tablespoon dried herbs
Salt and black pepper to taste

Cucumber Salad

2 large cucumbers diced
1/2 red onion diced
1 15oz can chickpeas, drained
1/2 cup feta cheese or to taste
1/2 cup cherry tomatoes sliced in half

Instructions

Combine all of the dressing ingredients in a small bowl. Whisk until thoroughly combined. Add salt and pepper to taste.
In a large mixing bowl or salad bowl, toss the cucumber, red onion, chickpeas, feta cheese, and cherry tomatoes. If you want a pop of color, add the tomatoes as a garnish just before serving.
Either drizzle the dressing over the salad before serving. Or combine the dressing and salad ingredients and allow to marinate in the fridge for 30 minutes or so. Season with salt and pepper to taste. Optional: garnish with lemon slices.
Serve with
sourdough bread or
sourdough fried chicken, use as a topping for
sourdough flatbreads, or enjoy as is.

Notes

Once the dressing hits the salad, the veggies will soften. I actually prefer my cucumber salad this way. But if you want a bright and fresh presentation, dress the salad immediately before serving.

Nutrition