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Simple Cucumber Yogurt Salad – Cool, Creamy, and Fresh

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • English cucumbers (2 medium) or 1 large seedless cucumber
  • Greek yogurt (plain, full-fat or 2%) – about 1 cup
  • Fresh lemon (1) – for juice and optional zest
  • Garlic (1 small clove), finely grated or minced
  • Fresh dill (2–3 tablespoons, chopped) – or mint, or a mix
  • Extra-virgin olive oil (1–2 teaspoons)
  • Salt (kosher or sea salt)
  • Black pepper, freshly ground
  • Optional add-ins: red onion or shallot (thinly sliced), a pinch of ground cumin, chopped chives, a splash of white wine vinegar, crushed red pepper flakes

Method
 

  1. Prep the cucumbers: Wash and dry. If using English cucumbers, you can leave the peel on. For thicker-skinned varieties, peel if you like. Slice into thin rounds or half-moons. If you want extra crunch and less water, scoop out the seeds with a spoon.
  2. Salt to draw out moisture: Place the sliced cucumbers in a colander and toss with 1/2 teaspoon of salt. Let them sit for 10 minutes, then pat dry with paper towels. This step helps keep the salad from getting watery.
  3. Make the dressing: In a bowl, whisk together the Greek yogurt, 1–2 tablespoons lemon juice, the grated garlic, 1–2 teaspoons olive oil, and a few grinds of pepper. Taste and add more lemon or salt if needed. For a subtle lift, add a pinch of cumin or lemon zest.
  4. Add herbs: Stir in the chopped dill (or mint). Start with 2 tablespoons and add more to taste. Fresh herbs are key to the salad’s brightness.
  5. Toss it together: Add the cucumbers to the bowl and gently fold until they’re evenly coated. If using red onion or shallot, add a handful of thin slices now.
  6. Adjust and chill (optional): Taste and adjust with extra lemon, salt, or herbs. For best flavor, chill for 15–20 minutes so the cucumbers absorb the dressing.
  7. Finish and serve: Right before serving, give it a quick stir. Drizzle a touch more olive oil on top and add a final crack of black pepper. Serve cold.