Save Pin I stumbled on this salad during a sweltering August afternoon when the thought of turning on the stove made me want to cry. I had cucumbers piling up from the farmers market and a tub of Greek yogurt about to expire. What started as desperation turned into one of my most-requested summer dishes. The cool tang of yogurt mixed with garlic and dill was so refreshing I ate it straight from the bowl standing at the counter. Now its my go-to whenever I need something light that actually satisfies.
The first time I brought this to a backyard barbecue, my friend tasted it and asked if Id bought it from a Greek deli. When I told her it took me less time to make than it did to drive there, she didnt believe me. By the end of the night, three people had texted asking for the recipe. It became my secret weapon for potlucks because it looks impressive but honestly requires almost no effort.
Ingredients
- Cucumbers: English or Persian varieties are best because they have thinner skins and fewer seeds, which means less prep and a cleaner crunch. Always salt and drain them first or the salad will get watery and sad.
- Greek Yogurt: Go for full-fat or 2% if you want that rich, creamy texture that clings to the cucumbers. Low-fat works but it tastes a little flat and the consistency isnt as luxurious.
- Fresh Dill: This is the heart of tzatziki flavor. Dried dill will not give you the same bright, grassy note, so please use fresh if you can find it.
- Garlic: Mince it finely so you get little bursts of flavor without biting into a big chunk. If youre sensitive to raw garlic, start with one clove and work your way up.
- Lemon Juice: Freshly squeezed makes all the difference. Bottled lemon juice has a weird metallic aftertaste that shows up in simple recipes like this.
- Olive Oil: A good extra-virgin olive oil adds a fruity richness. You dont need much, just enough to round out the tanginess of the yogurt.
- Red Onion: Finely chop it so it distributes evenly. If raw onion is too sharp for you, soak the chopped pieces in cold water for five minutes and then drain.
- Mint (optional): It adds a cool, sweet contrast that makes the salad feel even more refreshing, but you can absolutely skip it if youre not a mint person.
Instructions
- Drain the Cucumbers:
- Toss the diced cucumbers in a colander with a pinch of salt and let them sit for about ten minutes. Youll see little beads of water forming, which is exactly what you want. Pat them dry with paper towels before adding them to the salad.
- Mix the Dressing:
- In a big bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, dill, mint if using, salt, and pepper until its smooth and creamy. Taste it now and adjust the garlic or lemon if you want more punch.
- Combine Everything:
- Add the drained cucumbers and red onion to the yogurt mixture. Fold gently with a spoon or use a salad shaker jar and give it a good shake until every piece is coated in that creamy dressing.
- Taste and Adjust:
- This is your chance to make it perfect. Add more salt, pepper, lemon, or dill based on what your taste buds are telling you.
- Chill (Optional but Recommended):
- Let the salad sit in the fridge for at least thirty minutes so the flavors meld together. It tastes good right away but even better after a little rest.
- Serve:
- Spoon it into a bowl, garnish with extra dill or mint if you have it, and drizzle a little olive oil on top for that restaurant finish.
Save Pin I made this for a family dinner once and my dad, who usually goes straight for the meat, kept coming back to the kitchen for more. He said it reminded him of a little taverna hed been to in Crete years ago. Watching him scrape the bowl clean with pita bread made me realize that simple food made with care can carry memories just as much as fancy recipes can.
Storage and Leftovers
This salad keeps well in the fridge for up to two days in an airtight container. The cucumbers will release a bit more water as they sit, so give it a quick stir before serving and drain off any excess liquid if needed. The flavors actually deepen overnight, so leftovers are never a disappointment. Just know that it doesnt freeze well because the yogurt and cucumbers both break down and get weird, so plan to eat it fresh.
Variations and Add-Ins
If you want to bulk this up into a full meal, toss in some diced grilled chicken, canned chickpeas, or crumbled feta cheese. Ive also added halved cherry tomatoes and kalamata olives when I wanted it to feel more like a Greek salad. For a little heat, sprinkle in some red pepper flakes or a pinch of cayenne. You can also serve it as a dip with pita chips, carrot sticks, or bell pepper strips for a party appetizer that always disappears fast.
Serving Suggestions
This salad shines next to grilled lamb, chicken souvlaki, or any kind of kebab. Its also perfect alongside roasted vegetables or as a cooling contrast to spicy dishes. I love it on its own for a light lunch with some whole grain crackers or stuffed into a pita with falafel. It works just as well at a summer picnic as it does at a cozy winter dinner when you want something bright and fresh.
- Pair it with warm pita bread or naan for scooping.
- Serve it as a side to grilled fish or shrimp for a complete Mediterranean meal.
- Use it as a topping for baked potatoes or grain bowls for extra creaminess and flavor.
Save Pin This salad taught me that the best recipes dont need to be complicated to make people happy. Sometimes all you need is fresh ingredients, a little patience, and the willingness to let simple flavors speak for themselves.
Recipe FAQs
- → How should I prepare cucumbers for the salad?
Peel, seed, and dice the cucumbers, then drain with a pinch of salt for 10 minutes to remove excess moisture before combining with other ingredients.
- → Can I substitute Greek yogurt with another ingredient?
While Greek yogurt provides creaminess and protein, you may use a thick plain yogurt alternative, ensuring it has similar texture and tang.
- → What herbs work best in this dish?
Fresh dill is key for its distinctive flavor, complemented by optional fresh mint leaves for a refreshing twist.
- → Is it necessary to chill the salad before serving?
Chilling for at least 30 minutes helps the flavors meld and enhances the refreshing qualities, but it can be served immediately if desired.
- → What dishes pair well with this salad?
This creamy cucumber and yogurt blend pairs well with grilled meats, pita bread, or can serve as a light standalone side.