Pin it I stumbled onto this salad during a sweltering afternoon when my fridge held little more than cucumbers, Greek yogurt, and a handful of herbs I'd forgotten I had. Instead of another predictable lunch, I started layering flavors—tangy yogurt, bright dill, the bite of garlic—and realized I'd accidentally recreated something close to tzatziki but dressed as a proper salad. It became my go-to whenever the heat made me crave something cool and satisfying without fuss.
Last summer I brought this to a potluck, and a friend asked me to leave the whole bowl behind. She served it alongside grilled chicken at her dinner party, and now it's become her summer staple too. There's something about salads made with yogurt that people find both comforting and exciting—maybe because it feels indulgent without being heavy.
Ingredients
- Cucumbers (2 large): Peeling and seeding them isn't mandatory, but it stops the salad from turning watery as it sits—a hard-won lesson from one too many soggy batches.
- Greek yogurt (1 ½ cups): Full-fat or 2% both work beautifully; the tanginess is what makes this sing, so skip the nonfat version.
- Fresh dill (2 tbsp): Don't shy away from this—it's the backbone of the flavor, bright and slightly peppery in a way dried dill never achieves.
- Fresh mint (2 tbsp, optional): It adds an unexpected coolness, but if you skip it, the dill carries the dish just fine.
- Garlic (2 cloves, minced): Raw garlic can bite a little, so feel free to use just 1 clove if you're unsure, or add the second if you love that sharp punch.
- Lemon juice (1 tbsp): Brightens everything and keeps the yogurt from tasting too thick or bland.
- Extra-virgin olive oil (2 tbsp): A good one makes a difference here since it's not being heated—you actually taste it.
- Red onion (1 small): Finely chopped, it adds a gentle bite without overwhelming the other flavors.
- Salt and pepper: Taste as you go; this is how you make it yours.
Instructions
- Dry out those cucumbers:
- Dice them, salt them lightly, and let them sit in a colander for 10 minutes while you gather the rest. This step sounds fussy but prevents a watery salad later—pat them completely dry with paper towels before they meet the yogurt.
- Build the creamy base:
- Whisk Greek yogurt, olive oil, lemon juice, minced garlic, dill, and mint together until smooth. Taste it—this is your moment to adjust the seasoning before the vegetables go in.
- Bring it together:
- Add the dried cucumbers and red onion, then toss gently until everything's coated in that creamy dressing. If you're using a jar, just seal the lid and shake.
- Season and taste:
- Give it a final check for salt and pepper; sometimes the cucumbers need a whisper more seasoning than you'd expect.
- Chill and serve:
- Refrigerate for at least 30 minutes if you have the time—the flavors deepen and the whole thing becomes even more refreshing once it's cold.
Pin it I learned something quiet while making this: a good salad doesn't need much to feel special, just ingredients that actually taste like something. There's a kind of magic in simplicity that no fancy technique can replicate.
Make It a Meal
On its own it's a side, but toss in some diced grilled chicken, crumbled feta, or roasted chickpeas and it becomes substantial enough for lunch. I've also served it alongside grilled lamb or fish, where its coolness balances heat and richness perfectly. The yogurt base is forgiving—add whatever protein feels right for the moment.
Choosing the Right Cucumber
Regular cucumbers work fine, but English or Persian varieties have fewer seeds and thinner skin, so you get more salad and less labor. If you do use regular cucumbers and seed them, don't throw those seeds away—they add body to a smoothie or can be roasted as a snack. It's the kind of small efficiency that makes cooking feel less wasteful and more thoughtful.
Storage and Variations
This keeps in the fridge for about 2 days before the cucumbers soften, so make it fresh if you can, or eat it the day you prepare it for the best texture. The flavors are forgiving—swap the mint for basil, or skip it entirely if you have no fresh herbs on hand. Try adding a pinch of paprika for warmth, or a touch of honey if your lemon juice feels too sharp.
- Mint can be swapped for basil or parsley if that's what you have.
- A drizzle of good olive oil on top right before serving lifts the whole dish.
- Serve cold every time—this salad loses its magic if it sits at room temperature.
Pin it This salad reminds me why I cook: not for technique or complexity, but for those moments when simple, honest ingredients align and create something worth sharing. It's the kind of dish that tastes even better when someone else enjoys it with you.
Recipe FAQs
- → How do I prevent the salad from becoming watery?
Draining the diced cucumbers with a pinch of salt for 10 minutes and patting them dry removes excess moisture, keeping the salad crisp.
- → Can I substitute the herbs in the salad?
Yes, fresh dill is traditional, but you can add mint for a fresh twist or use parsley to vary the flavor profile.
- → What type of cucumbers work best?
English or Persian cucumbers are ideal due to their thinner skins and fewer seeds, providing a crisp texture and less bitterness.
- → Is it necessary to chill the salad before serving?
Chilling the salad for at least 30 minutes allows the flavors to meld and enhances the refreshing experience, though it can be served immediately if preferred.
- → Can this salad be enhanced for more protein?
Yes, adding diced grilled chicken or chickpeas boosts the protein content and makes it more filling without altering the core flavors.