Looking for a refreshing, healthy side dish that takes minutes to prepare? This Cucumber and Yogurt Salad is my go-to recipe when I want something light yet satisfying. It’s the perfect blend of crisp cucumbers and creamy yogurt, with a hint of herbs that make every bite delightful. Whether you’re serving it alongside grilled meats or enjoying it as a cooling lunch, this Mediterranean-inspired dish never disappoints.
Ingredients
- 2 large English cucumbers, thinly sliced
- 2 cups plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Pro tip: Regular yogurt works too, but Greek yogurt provides a thicker, creamier texture. If using regular cucumbers instead of English ones, peel and remove the seeds first.
Instructions
- Slice the cucumbers thinly (about ⅛ inch thick). If using regular cucumbers, pat them dry with paper towels after slicing to remove excess moisture.
- In a large bowl, combine the Greek yogurt, minced garlic, chopped dill, olive oil, and lemon juice. Mix well until smooth.
- Add the cucumber slices to the yogurt mixture and gently toss to coat evenly.
- Season with salt and pepper, adjusting to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Recipe Notes
- For best results, prepare this salad at least 30 minutes before serving, but not more than 2 hours in advance to maintain the cucumbers’ crispness.
- To prevent a watery salad, sprinkle sliced cucumbers with salt and let them drain in a colander for 15 minutes before mixing with the yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers may release more water over time, so drain any excess liquid before serving.
- This salad pairs beautifully with Mediterranean and Middle Eastern dishes, grilled meats, or as a refreshing side for spicy meals.
- For a different twist, try adding mint leaves instead of dill, or use a combination of both herbs.
This Cucumber and Yogurt Salad is incredibly versatile and can be customized to your taste preferences. The key is using fresh ingredients and allowing time for the flavors to develop. It’s a fantastic way to use up summer cucumbers and creates a cooling side dish that’s both nutritious and delicious.
Cucumber and Yogurt Salad
Ingredients
- 2 large English cucumbers thinly sliced
- 2 cups plain Greek yogurt
- 3 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Slice the cucumbers thinly (about ⅛ inch thick). If using regular cucumbers, pat them dry with paper towels after slicing to remove excess moisture.
- In a large bowl, combine the Greek yogurt, minced garlic, chopped dill, olive oil, and lemon juice. Mix well until smooth.
- Add the cucumber slices to the yogurt mixture and gently toss to coat evenly.
- Season with salt and pepper, adjusting to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.