Greek Yogurt Cucumber Salad (Printable)
Crisp cucumbers meet creamy Greek yogurt with fresh herbs for a refreshing 15-minute side dish.
# What You’ll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
→ Dairy
03 - 1 cup Greek yogurt, full-fat or low-fat
→ Fresh Herbs & Seasonings
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 tablespoon fresh mint, finely chopped (optional)
06 - 1 tablespoon fresh lemon juice
07 - 1 garlic clove, minced
08 - 1 tablespoon extra-virgin olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
# Directions:
01 - Place the thinly sliced cucumbers and red onion in a large mixing bowl and set aside.
02 - In a separate small bowl, whisk together the Greek yogurt, fresh dill, mint if using, lemon juice, minced garlic, olive oil, salt, and black pepper until smooth and well combined.
03 - Pour the yogurt dressing over the cucumbers and red onion, then toss gently until all the vegetables are evenly coated.
04 - Refrigerate the salad for at least 10 minutes to allow the flavors to meld together.
05 - Serve cold, garnished with additional fresh dill or mint if desired.
# Expert Suggestions:
01 -
- It takes fifteen minutes from cutting board to table and tastes like far more effort than that.
- The creamy tang of Greek yogurt against crisp cucumbers is the most satisfying contrast on a warm afternoon.
02 -
- Salt draws moisture from cucumbers so if you prepare this far ahead the dressing will thin out considerably.
- Mincing the garlic as finely as possible prevents any harsh raw bites that can catch you off guard.
03 -
- Pat the cucumber slices dry with a clean towel before dressing them and your salad stays creamy longer.
- Letting the dressed salad rest a full thirty minutes instead of ten makes a noticeable difference in how the flavors deepen and marry.