Cucumber Greek Yogurt Salad (Print Version)

Creamy cucumber and Greek yogurt blend with fresh dill, garlic, and lemon for a light, refreshing salad.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced
02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 1/2 cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tbsp fresh dill, finely chopped
05 - 2 tbsp fresh mint leaves, finely chopped (optional)
06 - 2 cloves garlic, minced
07 - 2 tbsp extra-virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

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

# How to Make It:

01 - Place the 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, mix Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper until smooth and creamy.
03 - Add the cucumbers and red onion to the yogurt mixture and gently toss or shake until evenly coated.
04 - Taste and adjust seasoning as needed.
05 - Chill for at least 30 minutes for optimal flavor, if desired.
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if preferred.

# Additional Tips::

01 -
  • It tastes like summer in a bowl, cool and satisfying without weighing you down.
  • Everything comes together in 15 minutes, no cooking required.
  • The Greek yogurt makes it naturally creamy and protein-packed, so it works as a standalone meal or a perfect side.
02 -
  • Salting and draining the cucumbers isn't extra work, it's the difference between a watery puddle and something you actually want to eat.
  • Fresh herbs are non-negotiable here because dried dill tastes nothing like the real thing and will ruin the whole feel of the dish.
03 -
  • If your yogurt is too thick, whisk in a splash of lemon juice or water until it reaches the consistency you want, creamy but not heavy.
  • Prep the vegetables earlier in the day, but dress the salad no more than an hour before serving so the cucumbers stay crisp and don't release water.
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