Cucumber Caesar Salad Recipe

Introduction

This Cucumber Caesar Salad offers a fresh and creamy twist on the classic Caesar dressing, using Greek yogurt for a lighter touch. It’s crisp, tangy, and topped with crunchy croutons, making it a perfect side or light meal.

A white bowl filled with layered salad starting with a base of fresh, bright green lettuce leaves, topped with thick slices of cucumber showing a light green interior and darker green peel. Over this are scattered golden-brown crispy croutons with a crunchy texture, and thin, irregular shavings of pale yellow cheese sprinkled on top, along with a light dusting of black pepper. A few croutons and cheese shavings lay outside the bowl on a wooden surface, with a fork on one side and a glass bottle with yellow oil in the blurry background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 large cucumbers, thinly sliced or ribboned
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Crushed croutons for topping

Instructions

  1. Step 1: Slice the cucumbers thinly or into ribbons and lay them on paper towels. Lightly sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
  2. Step 2: Pat the cucumbers dry with paper towels to remove the released moisture.
  3. Step 3: In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, Dijon mustard, and grated Parmesan cheese until smooth.
  4. Step 4: Season the dressing with salt and pepper to taste, adjusting as needed.
  5. Step 5: Toss the dried cucumber slices with the prepared dressing just before serving to keep them crisp.
  6. Step 6: Top the salad with crushed croutons for added crunch, or add your choice of protein for a more filling dish.

Tips & Variations

  • Use English cucumbers for fewer seeds and a more tender texture.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit Parmesan or use a vegan alternative.
  • Add fresh herbs like dill or chives for extra brightness.
  • Try adding grilled chicken or shrimp to make it a complete meal.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 1 day. Keep the croutons separate and add them just before serving to maintain their crunch. The salad is best enjoyed fresh as cucumbers can become watery over time.

How to Serve

A fresh salad in a white bowl sits on a white marbled surface. The salad has one layer of bright green leafy lettuce at the bottom, followed by a layer of thick cucumber slices arranged evenly on top. Scattered generously over the cucumbers are golden-brown croutons with a crispy texture. Thin, pale yellow cheese shavings are spread on top of the croutons and cucumbers, sprinkled with a light dusting of ground black pepper. A few croutons and cheese shavings are seen outside the bowl on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

You can prepare the cucumbers and dressing separately ahead of time, but toss them together just before serving to keep the salad crisp and fresh.

What can I use instead of croutons?

If you prefer, nuts like toasted almonds or walnuts add a nice crunch, or you can skip the crunch element altogether for a softer salad.

Print

Cucumber Caesar Salad Recipe

A fresh and creamy Cucumber Caesar Salad that combines thinly sliced cucumbers with a tangy Greek yogurt-based Caesar dressing. This light salad is topped with crunchy croutons for added texture, making it a perfect appetizer or side dish for any meal.

  • Author: Caleb
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Scale

Salad

  • 2 large cucumbers, thinly sliced or ribboned
  • Crushed croutons for topping

Dressing

  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prepare cucumbers: Slice the cucumbers thinly or into ribbons and lay them on paper towels. Lightly sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
  2. Dry cucumbers: After sitting, pat the cucumbers dry thoroughly using paper towels to remove the released moisture, ensuring a crisp salad.
  3. Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, Dijon mustard, and grated Parmesan cheese until smooth and well combined.
  4. Season dressing: Taste the dressing and add salt and pepper according to your preference to enhance the flavors.
  5. Toss salad: Just before serving, toss the prepared cucumbers with the dressing to evenly coat them without sogginess.
  6. Top and serve: Sprinkle crushed croutons over the salad as a crunchy topping. Optionally, add your desired protein if desired. Serve immediately for best texture.

Notes

  • Salting the cucumbers helps remove excess water, preventing the salad from becoming watery.
  • Patting dry is essential to keep the salad crisp and fresh.
  • Use Greek yogurt as a healthier, creamy alternative to traditional Caesar dressing.
  • You can add grilled chicken or shrimp on top to make it a more filling meal.
  • For a gluten-free version, use gluten-free croutons or omit them entirely.

Keywords: Cucumber Salad, Caesar Dressing, Greek Yogurt Salad, Light Salad, Healthy Salad

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