Go Back
cucumber yogurt salad recipe

Cucumber Yogurt Salad Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 large  English cucumbers or 4 Persian cucumbers
  • 1 teaspoon  salt  for drawing out moisture
  • 1/2 small  red onion thinly sliced
  • 3 tablespoons  fresh dill roughly chopped
  • 1 tablespoon  fresh mint leaves optional
For the dressing
  • 1 cup  plain full-fat Greek yogurt
  • 1 clove  garlic finely grated
  • 2 tablespoons  lemon juice
  • 1 tablespoon  olive oil plus more to drizzle
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/4 teaspoon  cumin 

Method
 

  1. Slice cucumbers thinly (about 1/8 inch). Place in a colander, toss with 1 teaspoon salt, and leave for 15–20 minutes. Squeeze or press with a clean towel to remove as much liquid as possible.
  2. Combine Greek yogurt, grated garlic, lemon juice, olive oil, salt, pepper, and cumin in a bowl. Stir until smooth. Taste and adjust seasoning before adding cucumber.
  3. Add drained cucumber slices and red onion to the dressing. Fold in most of the dill and mint. Toss gently until everything is evenly coated. Taste and adjust salt or lemon as needed.
  4. Cover and refrigerate for 20–30 minutes before serving. Stir before plating. Transfer to a serving bowl, drizzle with olive oil, and scatter reserved dill and mint on top.

Notes

  • Don’t skip the salting step — it stops the dressing from going watery
  • Full-fat Greek yogurt gives the best texture — low-fat versions are too thin
  • Flavor improves after sitting overnight in the fridge
  • Keeps well for up to 2 days — stir before serving as some liquid will pool
  • Add Aleppo pepper or sumac on top for extra flavor with no extra work
  • Swap lemon for white wine vinegar for a sharper, tangier dressing