Cucumber Greek Yogurt Salad (Print Version)

Fresh cucumbers blended with creamy Greek yogurt, dill, and garlic create a delightful, herb-infused salad.

# Components:

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

→ Garnish (optional)

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

# Method:

01 - Place diced cucumbers in a colander, sprinkle with 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, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Mix until smooth and creamy.
03 - Add the drained cucumbers and red onion to the yogurt mixture. Gently toss or shake until evenly coated.
04 - Taste and adjust salt and pepper as needed.
05 - Refrigerate for at least 30 minutes for best flavor (optional).
06 - Serve chilled, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when your kitchen is already warm enough.
  • Greek yogurt keeps it protein-packed without feeling heavy, so you can eat a full bowl without regret.
  • The herbaceous brightness makes it taste like something you'd pay extra for at a fancy café.
02 -
  • Draining the cucumbers is not optional—skip this and you'll end up with watery, diluted tzatziki no matter how good everything else is.
  • Full-fat Greek yogurt makes an enormous difference in how luxurious this tastes compared to nonfat versions, so splurge if you can.
03 -
  • Keep your herbs as fresh as possible—buy them the day you're making this if you can, and chop them just before mixing to preserve their brightness.
  • If you want to add protein, grill your chicken beforehand so it has time to cool before mixing in—warm chicken will make the salad warmer than intended.
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