Greek Yogurt Cucumber Salad (Printable)
Cool cucumbers in creamy Greek yogurt dressing with fresh herbs and lemon.
# 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
# Steps:
01 - Place the thinly sliced cucumbers and red onion in a large mixing bowl and set aside.
02 - In a separate 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. Toss gently until all vegetables are evenly coated.
04 - Cover and refrigerate for at least 10 minutes to allow the flavors to meld together.
05 - Serve cold, garnished with additional fresh dill or mint if desired. Pairs well alongside grilled meats, gyros, or warm pita bread.
# Expert Tips:
01 -
- The creaminess of the yogurt against the snap of fresh cucumber is genuinely addictive, and you will find yourself eating it straight from the bowl.
- It pairs with nearly everything, from grilled chicken to a spoon, no judgment.
02 -
- Salt the cucumber slices and let them sit in a colander for ten minutes if your cucumbers are very watery, because excess moisture will water down the dressing overnight.
- This salad is best eaten the day it is made, though it will keep for a day in the fridge with the texture softening a bit.
03 -
- A mandoline slicer gives you paper thin cucumbers in seconds and makes the whole salad feel more elegant with almost no extra effort.
- Let the minced garlic sit in the lemon juice for five minutes before mixing it into the yogurt because the acid mellows the raw edge beautifully.