Cucumber Greek Yogurt Salad (Printable Version)

A crisp, creamy salad featuring cucumbers, Greek yogurt, dill, garlic, and olive oil for a fresh taste.

# Ingredient List:

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

→ Garnish (optional)

11 - Additional dill or mint leaves
12 - A drizzle of olive oil

# Directions:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.
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 cucumbers and red onion to the yogurt mixture and gently toss until evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Refrigerate for at least 30 minutes to enhance flavor (optional).
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It's ready in 15 minutes and tastes like you fussed for hours.
  • Creamy, crisp, and refreshing all at once—a textural dream that doesn't feel heavy.
  • Works as a side, a light meal, or even an unexpected dip for pita at a gathering.
02 -
  • Salt the cucumbers before mixing—it draws out water that would otherwise dilute the salad into something sad and watery.
  • Don't skip the lemon juice; it's what keeps the yogurt from tasting flat and one-note in the most important way.
03 -
  • Pat those cucumbers dry twice if you have to—damp vegetables are the silent killer of creamy dressings.
  • Make the yogurt mixture first and taste it alone before adding vegetables, so you know exactly what you're working with flavor-wise.
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