This Creamy Greek Summer Salad is a simple, flavorful side dish built from fresh summer produce and a luscious cashew-based dressing — ideal for warm-weather gatherings, picnics, or a light weeknight meal.

Lately life has been busy, and my posting schedule has reflected that. Still, I managed to prepare a few memorable dishes, and this salad ranks among my favorites. Think of it as the cross between a tangy tzatziki and a creamy, potato-free summer salad. It’s refreshing without being heavy, and it highlights the bright, vegetal flavors of peak-season cucumbers, tomatoes, and radishes.

This salad is extremely versatile. Serve it as a side alongside grilled vegetables or a main course, use it as a dip with toasted pita or crunchy chips, or tuck it into a wrap or pita pocket alongside baked falafel or roasted vegetables. The cashew dressing makes it satisfyingly creamy while keeping the overall dish light and dairy-free. If you don’t have a spiralizer, simply slice or shred the vegetables — the texture will still be delightful.

Yield: 4

Creamy Greek Summer Salad

5.0 Stars (1 Review)

This Creamy Greek Summer Salad combines crisp vegetables with a silky cashew dressing to deliver bright, herb-forward flavor. It’s naturally gluten-free and vegan, and it keeps well chilled for a couple of days — making it perfect for meal prep or entertaining.

Ingredients

2 cups cucumbers, shredded or spiralized (noodles)
3/4 cup red onion, cut into thin slivers or shaved
3/4 cup tomatoes, chopped
1/2 cup radish, thinly sliced or shaved
1/2 cup artichoke hearts, sliced smaller (use non-marinated if possible)
1 cup raw cashews, soaked for 2+ hours
2/3 cup water
3 tablespoons lemon juice (fresh preferred)
1 clove fresh garlic
1/4 teaspoon dried dill
Salt and pepper to taste

Instructions

Combine the shredded or spiralized cucumber, red onion, chopped tomato, sliced radish, and artichoke hearts in a large mixing bowl. Toss gently to blend the textures and distribute the vegetables evenly.
Drain the soaked cashews and add them to a blender with the water, lemon juice, garlic, and dried dill. Blend on high until the mixture is completely smooth and creamy. If you prefer a thinner dressing, add a tablespoon or two more water and blend again until you reach the desired consistency.
Pour the cashew cream over the bowl of vegetables and toss thoroughly so everything is evenly coated. Taste and season with salt and freshly ground pepper. Refrigerate for at least 20 minutes to let the flavors meld and the salad chill. Serve cold as a side, a dip, or a filling for wraps.

Nutrition Information:

Yield:

Serving Size:

1 portion

Amount Per Serving (approximate):
Unsaturated Fat: 0g*

*Nutrition values are approximate and will vary depending on exact ingredients and portion sizes.

Did you make this recipe?

If you try this salad, please leave a comment or share a photo. I love hearing how you served it and any variations you tried.

With just a few fresh ingredients, this salad celebrates the simple pleasures of summer produce. The cucumbers add cool crunch, radishes contribute a peppery bite, tomatoes bring juiciness, and the lemon in the dressing brightens every bite. The cashew cream gives a velvety texture without dairy, making the dish suitable for vegan diets while still pleasing anyone who loves a creamy finish.

Tips: soak the cashews ahead of time for a smoother dressing; use fresh lemon juice for the best bright acidity; if you prefer a tangier dressing, add a little extra lemon or a splash of apple cider vinegar. Leftovers keep well for a day or two in the refrigerator — just give the salad a quick toss before serving to redistribute the dressing.