Greek Yogurt Cucumber Salad is a light, refreshing dish perfect for warm weather. This creamy, tangy, and slightly garlicky salad is a great side for grilled meats, sandwiches, or as a dip for pita chips. The crispness of cucumbers blends perfectly with the rich, probiotic-packed Greek yogurt, making it a nutritious and satisfying dish.
Ingredients
For the Salad:
2 large cucumbers, thinly sliced
1 cup plain Greek yogurt (full-fat or low-fat)
2 cloves garlic, minced
1 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
1 tbsp fresh dill (or 1 tsp dried dill)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp ground cumin (optional, for extra depth of flavor)
For Garnish:
Fresh dill sprigs
A drizzle of olive oil
A pinch of red pepper flakes (optional)
Instructions
Step 1: Prepare the Cucumbers
Wash and slice the cucumbers thinly. If using regular cucumbers, peel them to reduce bitterness. If using English cucumbers, peeling is optional.
Sprinkle the cucumber slices with a pinch of salt and let them sit for 10-15 minutes. This helps draw out excess moisture and prevents the salad from becoming watery.
After 15 minutes, drain the water and pat the cucumbers dry with a paper towel.
Step 2: Make the Yogurt Dressing
In a large bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, dill, salt, pepper, and cumin (if using). Mix until well combined.
Step 3: Combine and Serve
Add the drained cucumbers to the yogurt mixture and toss gently to coat the slices evenly.
Cover and refrigerate for at least 15-20 minutes to let the flavors meld.
Before serving, garnish with fresh dill, a drizzle of olive oil, and a sprinkle of red pepper flakes for a touch of heat.