Pin it I started making this salad on weeknights when I needed something cool and bright but didnt want to turn on the stove. The first batch was almost too garlicky, but after one bite my partner grabbed the bowl and finished half of it standing by the fridge. Now its the dish I bring to summer potlucks, and it always comes home empty.
I remember bringing this to a backyard barbecue one August evening. Everyone expected a usual mayo based slaw, but when they tasted the lemon and mint, someone asked if Id flown it in from Athens. I just laughed and said it took less time than setting the table.
Ingredients
- Cucumbers: I peel and seed them because watery cucumbers make the salad soupy, and nobody wants that floating in creamy yogurt.
- Greek yogurt: Use full fat or 2% for the best texture. I tried nonfat once and it tasted chalky, like licking a sidewalk.
- Fresh dill: Dried dill tastes like dust. Fresh dill smells like sunshine and makes the whole bowl come alive.
- Garlic: Mince it fine or it will punch you in the face. I learned that the hard way at a dinner party.
- Lemon juice: Fresh only. Bottled lemon juice has a weird metallic twang that ruins the brightness.
- Olive oil: A good extra virgin olive oil adds richness and helps the yogurt cling to the cucumbers.
- Red onion: Chop it small so you get little bursts of sharpness, not crunchy chunks that overpower everything.
- Mint: Optional, but it adds a cool sweetness that makes people ask whats different in a good way.
Instructions
- Drain the cucumbers:
- Toss the diced cucumbers with a pinch of salt and let them sit in a colander for 10 minutes. This pulls out the water so your salad stays thick and creamy instead of turning into cucumber soup.
- Mix the dressing:
- In a big bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper until its smooth and smells like a Greek island. Taste it now because this is your chance to fix the garlic or lemon before it's too late.
- Combine everything:
- Pat the cucumbers dry with paper towels, then fold them and the red onion into the yogurt mixture. Stir gently so the cucumbers dont bruise and release more water.
- Adjust and chill:
- Taste again and add more salt, lemon, or dill if it needs it. If you have time, cover and chill for 30 minutes so the flavors marry and the garlic mellows out a bit.
- Serve cold:
- Spoon it into a shallow bowl, scatter extra dill or mint on top, and drizzle a little olive oil over everything. It looks fancy but you barely tried.
Pin it One evening I made this for myself after a long day, planning to eat it alone with a spoon. My neighbor knocked, smelled the dill through the door, and ended up staying for dinner. We sat on the porch with two bowls and a bag of pita chips, and she told me it tasted like the vacation she never took.
Serving Suggestions
This salad works as a side next to grilled chicken, lamb, or fish, but Ive also eaten it straight from the bowl as lunch. Serve it with warm pita bread, crackers, or even carrot sticks if youre feeling virtuous. It also makes a killer topping for baked potatoes or grain bowls.
Storage and Make Ahead
You can make this a few hours ahead and keep it covered in the fridge, but dont let it sit for more than a day or the cucumbers will weep and turn the yogurt runny. If you want to prep early, mix the dressing and chop the vegetables separately, then combine them an hour before serving.
Variations and Substitutions
Ive added chickpeas for protein, swapped the red onion for shallots when I had them, and once threw in some chopped cherry tomatoes because they were about to go bad. If you dont like mint, leave it out. If you love spice, add a pinch of cayenne or some diced jalapeno.
- Try Persian or English cucumbers for thinner skin and fewer seeds.
- Stir in a handful of crumbled feta for extra tang and salt.
- Use this as a dip for vegetables, pita chips, or even as a sauce for gyros.
Pin it This salad reminds me that the best food doesnt need to be complicated. Sometimes all you need is something cool, creamy, and bright to make an ordinary night feel a little bit special.
Recipe FAQ
- → How do I prevent cucumbers from making the salad watery?
Drain diced cucumbers in a colander and sprinkle with salt for 10 minutes, then pat dry with paper towels to remove excess moisture before mixing.
- → What type of yogurt works best in this salad?
Plain Greek yogurt with 2% or full-fat content is ideal for a creamy texture and rich flavor.
- → Can I add herbs other than dill?
Yes, fresh mint can be added for a brighter herbal note, but it is optional based on taste preference.
- → Is this salad served hot or cold?
This salad is best served chilled to enhance its refreshing qualities and allow flavors to meld.
- → How can I increase the protein content?
Adding diced grilled chicken or chickpeas will boost protein while complementing the existing flavors.