Why You’ll Love This Recipe

Quick and Easy: Ready in just 20 minutes, making it ideal for busy days.
Healthy: Packed with nutrients from cucumbers and protein-rich Greek yogurt.
Versatile: Can be served as a side dish, appetizer, or even a light main course.
Flavorful: The combination of garlic, dill, and lemon juice adds a burst of flavor.
Make-Ahead Friendly: Can be prepared in advance and stored for later use.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 English cucumbers
Kosher salt
3/4 cup whole milk Greek yogurt
2 tablespoons red wine vinegar
Zest and juice of 1/2 lemon
1/4 cup chopped fresh dill, plus more for garnish
1/2 to 3/4 teaspoon garlic powder
Black pepper
1/2 medium red onion, thinly sliced into half moons

Directions

Prepare the Cucumbers: Partially peel the cucumbers, leaving some stripes of skin for texture. Slice them in half lengthwise and use a spoon to remove the seeds. Cut into 1/4-inch thick slices.
Salt the Cucumbers: Place the cucumber slices in a colander, sprinkle with a generous pinch of salt, and toss well. Let them sit for 20-30 minutes to draw out excess moisture.
Make the Dressing: In a large bowl, whisk together the Greek yogurt, red wine vinegar, lemon zest and juice, chopped dill, garlic powder, salt, and black pepper.
Combine: Pat the cucumbers dry with paper towels. Add the cucumbers and sliced red onion to the bowl with the dressing. Toss until everything is well coated.
Serve: Garnish with additional fresh dill and serve immediately or chill for later.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Variations

Herb Variations: Substitute dill with mint or parsley for a different flavor profile.
Add-Ins: Incorporate diced tomatoes, olives, or feta cheese for added texture and taste.
Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for heat.
Vegan Option: Use plant-based yogurt alternatives to make it vegan-friendly.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Note: The salad may release some liquid over time; simply stir before serving.
Reheating: This salad is best served cold and does not require reheating.

FAQs

What type of cucumber is best for this salad?

English cucumbers are ideal due to their thin skin and minimal seeds, but Persian cucumbers are also a great choice.

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker and creamier texture. If using regular yogurt, consider straining it to remove excess whey.

How can I prevent the salad from becoming watery?

Salting the cucumbers and letting them sit helps draw out excess moisture, keeping the salad crisp.

Is it necessary to remove the cucumber seeds?

Removing the seeds helps reduce water content and prevents the salad from becoming soggy.

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. Store it in the refrigerator and stir before serving.

What dishes pair well with this salad?

It complements grilled meats, spicy dishes, or can be served as a refreshing side to sandwiches and wraps.

Can I add protein to make it a main dish?

Absolutely. Adding grilled chicken, chickpeas, or tofu can turn it into a hearty main course.

How do I make this salad vegan?

Use a plant-based yogurt alternative and ensure all other ingredients are vegan-friendly.

What herbs can I use besides dill?

Mint, parsley, or cilantro can be used to vary the flavor profile.

Can I add other vegetables to this salad?

Yes, adding ingredients like cherry tomatoes, bell peppers, or radishes can enhance the salad’s texture and flavor.

Conclusion

Cucumber Yogurt Salad is a versatile and refreshing dish that’s easy to prepare and packed with flavor. Whether you’re looking for a light side dish or a healthy main course, this salad is sure to satisfy. Its combination of crisp cucumbers, creamy yogurt, and fresh herbs makes it a delightful addition to any meal.