Description
Cucumber Yogurt Salad is a crisp, creamy, and refreshing Mediterranean-inspired side dish made with thinly sliced cucumbers tossed in a tangy Greek yogurt dressing with fresh dill, garlic, lemon, and olive oil. Ready in just 10 minutes, it’s the perfect summer salad for barbecues, picnics, or light lunches.
Ingredients
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2 English cucumbers (about 600 g)
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½ cup (120 g) Greek yogurt or plain yogurt
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2 tbsp (8 g) fresh dill, finely chopped
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1 tbsp (15 ml) extra virgin olive oil
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1 garlic clove, minced (about 3 g)
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½ lemon, zested and juiced (about 15 ml lemon juice)
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1 tsp (5 g) salt, or to taste
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Freshly ground black pepper, to taste
Instructions
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Wash cucumbers and slice into thin rounds (2–3 mm) using a mandolin, food processor, or sharp knife.
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In a small bowl, whisk together yogurt, dill, olive oil, garlic, lemon zest, lemon juice, salt, and pepper until smooth and creamy.
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Place cucumber slices in a large bowl and pour dressing over them.
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Toss gently to coat without breaking the slices.
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Serve immediately, or chill up to 30 minutes for flavors to meld.
Notes
For extra crunch, salt cucumber slices and let them sit 10 minutes, then pat dry before dressing.
Greek yogurt gives a thicker, creamier texture, while plain yogurt makes it lighter.
Add more garlic for a bolder flavor.
Chop cucumbers smaller and add extra yogurt for a dip-style version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mediterranean