Save I discovered this salad on a sweltering afternoon when my fridge felt emptier than it actually was. Three cucumbers, a container of Greek yogurt, and a handful of herbs became this cooling, creamy bowl that tasted like a Greek seaside cafe without the travel time. It's become my go-to when the heat makes cooking feel impossible and I need something that feels both nourishing and light.
I remember bringing this to a potluck where someone had already made three heavy casseroles. People kept coming back to this humble bowl, filling their plates with forkfuls between bites of heavier dishes. That's when I realized it wasn't fancy or complicated, but it had something that mattered: it tasted genuinely good and made people feel better in the heat.
Ingredients
- 2 large cucumbers, peeled, seeded, and diced: English or Persian varieties work best because they have thinner skin and fewer seeds, but honestly, whatever you have will do fine.
- 1 small red onion, finely chopped: The sharpness gets mellowed by the yogurt and time, adding depth without overpowering.
- 1½ cups plain Greek yogurt: Full-fat tastes creamier, but 2% works just as well if that's what you have on hand.
- 2 tbsp fresh dill, finely chopped: This is the soul of the dish, so don't skip it or substitute dried, which tastes like perfume.
- 2 tbsp fresh mint leaves, finely chopped: Optional but transformative, adding brightness that makes people ask what's different.
- 2 cloves garlic, minced: Raw garlic is key here, so mince it small enough that it dissolves into the yogurt as the salad sits.
- 2 tbsp extra-virgin olive oil: This prevents the salad from feeling dry and adds richness that feels like an indulgence.
- 1 tbsp fresh lemon juice: Acid brightens everything and prevents the yogurt from feeling heavy.
- ½ tsp salt and ¼ tsp freshly ground black pepper: Salt draws flavor out of every ingredient, so taste and add more if needed.
Instructions
- Drain your cucumbers:
- Dice them into half-inch chunks, toss with a pinch of salt in a colander, and let them sit for 10 minutes. Pat them dry with paper towels because excess water is the enemy of a creamy salad.
- Build the yogurt base:
- In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, dill, and mint. Stir until it looks like silky, herbaceous cream. This is the moment it stops being ingredients and starts being something you want to eat.
- Bring it together:
- Add the drained cucumbers and red onion to the yogurt mixture and gently fold everything until the vegetables are coated and distributed evenly. Don't overmix or you'll bruise the cucumber.
- Taste and adjust:
- Take a spoon and taste it. Does it need more salt? More lemon? More garlic? This is your chance to make it exactly right before serving.
- Chill if you have time:
- Letting it sit in the fridge for at least 30 minutes lets the flavors meld and the whole thing become colder, which is half the point on a hot day. You can eat it immediately though, and it'll still be delicious.
Pin it There was a moment at my sister's birthday dinner when everyone was sweating through the main course and someone asked for seconds of this salad instead. She looked at me across the table and laughed, understanding without saying it that sometimes the simplest thing you bring is what people actually needed.
A Salad That Works as a Meal
This isn't just a side dish unless you want it to be. Add grilled chicken, chickpeas, or even canned tuna and you've got a complete lunch that tastes like self-care rather than obligation. I've brought this to beach days, picnics, and lazy dinners where I didn't want to turn on the stove, and every time it's felt like enough.
Serving Suggestions That Stick
I've learned that how you serve this changes what people think it is. In a bowl with pita on the side, it becomes a dip experience. Plated on a bed of greens, it's a composed salad. In small jars for a picnic, it feels intentional and special. The salad itself stays the same, but the presentation tells a different story.
Why This Works When Everything Feels Too Heavy
Summer cooking is about restraint and letting good ingredients shine without fussing. This salad gets that. The cool yogurt, the crispness of cucumber, the brightness of dill and lemon, all coming together without heat or complexity feels like a small act of kindness to yourself. It's proof that simple food, made with attention, is enough.
- Make it the morning before if you need one less thing to do on the actual day.
- Don't peel the cucumbers if you like the green skin and don't mind the seeds, it's faster and still delicious.
- Taste it fresh from the fridge before serving, because cold makes flavors quieter and you may need to season it again.
Pin it This salad has become my answer to the question, what do you bring when you want to feel capable but keep things easy. It's refreshing, it's real, and it tastes like you understand what people actually need.
Frequently Asked Questions
- → How do I prevent the salad from becoming watery?
Drain the diced cucumbers in a colander with a pinch of salt for about 10 minutes to remove excess moisture, then pat dry before mixing with the yogurt.
- → Can I use other herbs besides dill?
Yes, fresh mint leaves add a lovely twist and can be included or omitted based on your preference.
- → What type of cucumbers work best?
English or Persian cucumbers are ideal as they have fewer seeds and thinner skin, contributing to a smoother texture.
- → Is it possible to add protein to this dish?
Yes, diced grilled chicken or chickpeas can be added for extra protein.
- → Should the salad be served chilled?
Serving it chilled enhances the flavors, though this step is optional depending on your preference.