Cucumber Greek Yogurt Salad (Print Version)

Creamy cucumber and Greek yogurt blend with fresh herbs and garlic for a light, cooling salad.

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

→ Garnish (optional)

11 - Additional dill or mint leaves
12 - Drizzle of olive oil

# Step-by-Step Guide:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes. Pat dry with paper towels to remove excess moisture.
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 drained cucumbers and red onion to the yogurt mixture. Gently toss or shake until all ingredients are evenly coated.
04 - Taste the mixture and adjust seasoning as needed.
05 - Refrigerate for at least 30 minutes before serving to meld flavors, if desired.
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if preferred.

# Top Tips:

01 -
  • It comes together in 15 minutes and requires zero cooking, which means no sweat equity on hot days.
  • The Greek yogurt makes it feel indulgent and protein-packed without any guilt hanging over it.
  • Fresh dill and mint transform ordinary ingredients into something that tastes like a restaurant made it in your kitchen.
02 -
  • Removing excess moisture from the cucumbers is non-negotiable—skip this step and you'll have a thin, sad, watery salad that tastes like nothing.
  • Full-fat or 2% Greek yogurt transforms the texture; nonfat versions separate and become grainy, no matter how gently you mix.
03 -
  • Taste constantly as you season—it's easier to add salt than to remove it, and your palate is the final authority on flavor.
  • Make this salad a few hours before serving if you can; the flavors deepen and meld, creating something richer than what you tasted when you finished mixing.
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