Cucumber Greek Yogurt Salad (Print Version)

Creamy and crisp salad featuring cucumbers, Greek yogurt, fresh herbs, and a hint of garlic.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 ½ cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped
05 - 2 tablespoons fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

→ Garnish

11 - Additional dill or mint leaves (optional)
12 - A drizzle of olive oil (optional)

# Steps to Follow:

01 - Place the diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.
02 - In a large mixing bowl or salad shaker jar, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Mix until smooth and creamy.
03 - Add the cucumbers and red onion to the yogurt mixture. Gently toss or shake until everything is evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Refrigerate for at least 30 minutes to meld flavors, optional but recommended.
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Additional Tips::

01 -
  • It comes together in 15 minutes, no cooking required, just chopping and mixing.
  • The creamy yogurt coating transforms simple cucumbers into something that feels indulgent but stays light.
  • One bowl works as a side dish, a dip, or a light lunch all on its own.
02 -
  • Don't skip salting and draining the cucumbers—it's the difference between creamy and watery, and there's no rescue once that happens.
  • Fresh herbs matter deeply here; if your dill has been sitting for weeks, the dish will taste muted no matter what else you do.
03 -
  • Mince the garlic finely and let it sit in the lemon juice for a minute before mixing; it mellows slightly and distributes more evenly.
  • Make this the morning of serving and keep it in a glass container; it tastes fresher than if you make it days ahead, though it's still good for three days.
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