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Cucumber Yogurt Salad
SidesCuisine: MediterraneanPrep: 8mCook: 0mServes: 2
130 kcalProtein 8gCarbs 10gFat 6g

Cucumber Yogurt Salad

Cool cucumber salad with yogurt and dill.

Ingredients

  • 1 large cucumber, diced
  • 3/4 cup Greek yogurt
  • 1 tbsp chopped dill
  • 1 tsp lemon juice
  • 1 small garlic clove, grated

Instructions

  1. Finely grate or mince the small garlic clove on a microplane or with a knife. This creates tiny pieces that distribute evenly throughout the dressing without overpowering the salad.

  2. In a medium mixing bowl, add the Greek yogurt, chopped fresh dill, lemon juice, and grated garlic. Whisk together gently until fully combined and smooth. The mixture should be creamy with flecks of dill throughout.

  3. Taste the dressing and season with a small pinch of salt and black pepper. Adjust the lemon juice or dill to your preference—add more lemon juice for tanginess or more dill for herbaceous flavor.

  4. Dice the cucumber into bite-sized pieces, about 1/4 to 1/2 inch cubes. If the cucumber has large seeds, consider scooping them out with a small spoon to prevent the salad from becoming watery.

  5. Gently fold the diced cucumber into the yogurt dressing with a spatula, mixing carefully until the cucumber is evenly coated. Be gentle to avoid breaking down the cucumber pieces.

  6. Transfer the salad to a serving bowl or individual bowls and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill thoroughly.

  7. Give the salad a gentle stir just before serving. If any liquid has accumulated at the bottom, gently drain or stir it back in depending on your preference.

Tips

  • Make-ahead: Prepare this salad up to 4 hours in advance and store it covered in the refrigerator. The flavors actually improve as it sits, though the cucumber will soften slightly over time.

  • Cucumber choice: English cucumbers have fewer seeds and thinner skin, making them ideal for this salad. Regular cucumbers work fine but may need seeds removed to prevent a watery dish.

  • Yogurt consistency: Use full-fat Greek yogurt for the creamiest texture, or use non-fat Greek yogurt if you prefer a lighter option. Both work well in this recipe.

  • Flavor variations: Add a pinch of paprika for warmth, substitute fresh mint for some of the dill, or add a tiny pinch of cayenne pepper for subtle heat. These are traditional Mediterranean additions that complement the salad beautifully.