German Cucumber and Yogurt Salad – Creamy Gurkensalat Recipe
This is a creamy version of German cucumber salad, this time with yogurt and garlic. It’s a bit similar to Greek tzatziki, but milder and more like a salad. In Germany it’s often served with baked potatoes or pan-fried fish as a light, cooling side dish.
In Germany, Gurkensalat in a sour cream or yogurt version is a common side dish to fried fish, cutlets, and grilled dishes, especially in summer. The paper-thin cucumber slices are its hallmark – the salad is meant to be light and very fresh.
A light, creamy salad that combines the freshness of cucumbers with a tangy yogurt dressing, inspired by traditional German Gurkensalat but with a slightly more salad-like, less garlicky character than tzatziki.
Why this version works
- Salting and lightly squeezing the cucumbers reduces the amount of juice, so the dressing stays creamy.
- Thick yogurt gives a lighter yet still distinctly creamy dressing that doesn’t slide off the cucumbers.
- Thinly sliced rounds absorb the flavor of vinegar, dill, and garlic more quickly while staying crisp.
Chef's tips
Slice the cucumbers as thinly and evenly as possible – this helps them soften slightly in the salt and absorb the dressing better. Don’t skip the step of salting and briefly resting the cucumbers; it keeps the salad from becoming too watery later.
How to serve
Serve as a side to baked potatoes, schnitzel, grilled meats or fish. It also works well on a cold buffet or as part of a light summer lunch with bread and other salads.
Watch out for
- If you don’t squeeze the cucumbers well enough, the salad will turn into a watery sauce after an hour.
- Don’t overdo the garlic – its flavor intensifies after chilling and can easily overpower the dill.
- Stir gently from the bottom of the bowl, as very thin slices break easily and the salad loses its appearance.
Substitutions
- You can replace part of the yogurt with 18% sour cream if you prefer a richer flavor.
- You can swap spirit vinegar for wine or apple cider vinegar if you want a milder acidity.
- No fresh dill? Use some flat-leaf parsley and a pinch of dried dill instead.
Ingredients
- cucumber - 2 pieces
- plain yogurt - 200 g
- garlic - 1 piece
- dill - 2 tablespoons
- vinegar - 1 tablespoon
- sugar - 0.5 teaspoons
- salt - 0.5 teaspoons
- pepper - 0.25 teaspoons
Preparation
- Wash the cucumbers and, if needed, peel them thinly. Slice them into very thin rounds or half-moons.
- Transfer the cucumber slices to a bowl, sprinkle with salt, mix and set aside for 10 minutes until they release some juice.
- In a separate small bowl, mix the yogurt, vinegar, sugar, pepper and garlic pressed through a garlic press. The dressing should be slightly sour and gently sweet.
- Lightly squeeze the cucumbers with your hand or a spoon to remove excess liquid. Don’t squeeze them completely dry so they don’t become dry.
- Finely chop the dill. Add it to the cucumbers together with the yogurt dressing and gently mix everything.
- Taste the salad and, if needed, season with extra salt, pepper or a little vinegar. Serve right away or after a short chill.
Storage
Store the salad covered in the fridge and eat within 1 day; over time the cucumbers will release more water and the texture will become softer.
This salad is a simple way to bring a bit of German home cooking to the table. It’s quick to make, refreshing, and tends to disappear fast at barbecues and family dinners.
