Save to Pinterest One summer afternoon, I was standing in my kitchen wondering what to do with a bundle of fresh dill from the farmer's market and a container of thick Greek yogurt that felt like it deserved something more interesting than breakfast. I grabbed a few crisp cucumbers, squeezed some lemon, and started mixing—nothing fancy, just instinct and herbs. What emerged was this creamy, cooling salad that tasted like someone had bottled the best parts of a Mediterranean kitchen. It's been a weeknight staple ever since.
I made this for a potluck on a hot July evening when no one wanted anything heavy, and it disappeared before the main course even came out. My friend came back for thirds and asked if I'd used some fancy restaurant trick—I had to laugh and admit it was just good cucumbers, patience, and dill. That's when I realized this simple salad could actually impress people.
Ingredients
- Cucumbers (2 large): The backbone of the dish—use English or Persian varieties if you can find them, since they have thinner skin and fewer watery seeds that would dilute the yogurt.
- Red onion (1 small): Finely chopped, it adds a sharp bite that balances the cool creaminess and keeps each spoonful interesting.
- Greek yogurt (1½ cups): Go for full-fat or 2% if possible; it creates a luxurious texture that thin yogurt simply can't match.
- Fresh dill (2 tbsp): Don't skip this or substitute dried—fresh dill is what makes this salad sing, with its bright, almost grassy notes.
- Fresh mint (2 tbsp, optional): A small handful lifts everything with a cool sweetness, but respect it as truly optional depending on your mood.
- Garlic (2 cloves): Minced fine, it dissolves into the yogurt and whispers rather than shouts, adding depth without overpowering.
- Extra-virgin olive oil (2 tbsp): The quality matters here; use something you actually enjoy tasting, not your cooking grade.
- Lemon juice (1 tbsp): Fresh squeezed only—bottled lemon juice tastes tired in comparison.
- Salt and pepper: These humble seasonings are your final chance to make everything taste like itself.
Instructions
- Drain the cucumbers:
- Place diced cucumbers in a colander, salt them lightly, and let them sit for 10 minutes. This step removes the water that would otherwise make your salad watery by the next day. Pat them dry with paper towels—don't rush this part.
- Make the creamy base:
- In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, dill, mint if using, salt, and pepper. Stir until everything is smooth and the herbs are evenly distributed throughout the yogurt.
- Bring it together:
- Add the dried cucumbers and red onion to the yogurt mixture and gently toss until everything is coated. You want to see flecks of herbs and onion throughout.
- Taste and adjust:
- This is your moment to taste, adjust salt and lemon if needed, and make it taste like what you want to eat. There's no right answer here.
- Chill before serving:
- Ideally, refrigerate for at least 30 minutes so the flavors meld and the salad becomes cold and refreshing. If you're in a rush, 15 minutes works too.
Save to Pinterest My sister once brought this to a family dinner where everyone was stressed and tired, and watching people actually relax and smile while eating something cool and green felt like a small victory. Food doesn't always have to be complicated to feel like care.
When to Serve This Salad
This salad thrives in warm months when you want something that cools you down, but honestly, it's equally welcome alongside grilled chicken in spring or as a bright contrast to hearty winter meals. I've served it as a side dish, as a light lunch on its own, and even scooped into pita bread as a filling vegetarian sandwich. It's one of those recipes that adapts to whatever your day needs.
Storage and Make-Ahead Tips
This salad keeps beautifully in an airtight container for up to three days, making it perfect for meal prep or for having something ready when hunger strikes unexpectedly. The flavors actually deepen as it sits, though the cucumbers gradually soften—if you prefer them crisp, assemble everything except the cucumbers in advance and add them just before serving. The yogurt base can be made a full day ahead, which takes the pressure off when you're busy.
Ways to Make It Your Own
The beauty of this recipe is how flexible it is; I've stirred in everything from crumbled feta to diced roasted beets depending on what was in my kitchen and what I was craving. Grilled chicken, chickpeas, or white beans turn it into a more substantial meal, while a handful of toasted walnuts add crunch if you're in the mood for texture. Even swapping the herbs slightly—adding parsley or cilantro instead of mint—creates a completely different feel.
- Add diced grilled chicken or chickpeas for protein that makes it a full meal.
- Try a handful of toasted nuts or seeds for crunch and depth.
- Serve with pita bread, crackers, or fresh vegetables for dipping.
Save to Pinterest This recipe taught me that sometimes the simplest dishes are the ones people return to again and again. Make it once and you'll understand why it becomes a favorite.
Recipe FAQs
- → What is the best cucumber type for this salad?
English or Persian cucumbers are preferred for their thin skin and fewer seeds, which improve texture and reduce bitterness.
- → Can I prepare this salad ahead of time?
Yes, chilling for at least 30 minutes helps the flavors blend nicely, making it even more refreshing when served cold.
- → How do I avoid watery salad?
Drain diced cucumbers with a pinch of salt in a colander for 10 minutes to remove excess moisture, then pat dry before mixing.
- → Are there suggested protein additions?
Diced grilled chicken or chickpeas can be added for extra protein, making the dish more filling.
- → Is mint necessary in the mix?
Mint adds a fresh twist but is optional; you can omit it if you prefer a more classic flavor profile.