Pin It There's something almost meditative about the simplicity of this salad. I discovered it on a sweltering afternoon when my fridge held little more than Greek yogurt, a bunch of dill, and cucumbers that needed rescuing. What started as necessity became my go-to when I wanted something cooling and substantial without heating up the kitchen. The creamy tang paired with crisp vegetables felt like a small act of kindness to myself on days when cooking felt like too much effort.
I made this for a casual dinner party once, half-apologizing that it was "just a salad," and watched my friends go back for thirds. Someone asked if I'd learned it from a Greek grandmother, and I realized that the best recipes are often the ones that taste timeless even when you've just invented them. That night taught me that simple food served with genuine care lands harder than anything complicated.
Ingredients
- Cucumbers (2 large, peeled, seeded, and diced): Seeding them prevents the salad from becoming watery and watery—a trick I learned after my first soggy attempt ruined everything by dinnertime.
- Red onion (1 small, finely chopped): The sharpness cuts through the richness and adds color, but chop it fine so it doesn't dominate every bite.
- Greek yogurt (1 ½ cups plain): Full-fat or 2% makes a real difference in creaminess; the non-fat versions turn grainy and chalky when mixed.
- Fresh dill (2 tbsp, finely chopped): This is the soul of the dish—don't skip it or substitute dried, which tastes like lawn clippings by comparison.
- Fresh mint (2 tbsp, optional): It adds brightness and a whisper of cooling sensation that makes your mouth feel refreshed.
- Garlic (2 cloves, minced): Raw garlic brings a gentle bite that deepens the flavor without overwhelming the delicate herbs.
- Extra-virgin olive oil (2 tbsp): Good oil matters here since it's not being cooked; it carries flavor and adds silkiness.
- Fresh lemon juice (1 tbsp): Acid is your friend—it brightens everything and prevents the yogurt from feeling heavy.
- Salt and freshly ground black pepper: Season as you go; this salad forgives small adjustments but punishes underseasoning.
Instructions
- Salt your cucumbers and wait:
- Spread the diced cucumbers in a colander, sprinkle generously with salt, and let them sit for 10 minutes. You'll see beads of water forming on them—that's exactly what you want to drain away. Pat them completely dry with paper towels afterward so they don't dilute your yogurt mixture.
- Build your creamy base:
- In a large bowl, combine the Greek yogurt with olive oil, lemon juice, minced garlic, dill, mint if using, and your salt and pepper. Stir until it's smooth and cohesive, tasting as you go—this is when you adjust the seasoning because it's easier than digging it out later.
- Bring it together gently:
- Add the dried cucumbers and red onion to the yogurt mixture and toss slowly until everything is evenly coated. The motion should feel tender, not aggressive, so you don't bruise the vegetables or incorporate too much air.
- Taste and trust your instincts:
- Take a small spoonful and let it sit on your tongue for a moment. Does it need more lemon brightness? More salt? A whisper more garlic? Make these small adjustments now.
- Let it rest if you have time:
- Chilling for 30 minutes allows the flavors to marry and deepens everything, but if you're eating it fresh, that's fine too—it's good either way.
- Serve with intention:
- Transfer to a serving bowl and top with a pinch of fresh dill, a few mint leaves if you used them, and a gentle drizzle of olive oil that catches the light.
Pin It There was a moment, sitting on my porch with a bowl of this salad and a cold glass of water, when I realized that sometimes the most comforting food isn't what you grew up eating—it's what you learned to make for yourself. This salad became that for me.
Why This Works as a Side or Standalone
This salad walks a beautiful line between light and substantial. The Greek yogurt provides enough protein that it can anchor a meal, but it's cool and refreshing enough that it doesn't weigh you down on warm days. I've served it alongside grilled chicken, alongside roasted vegetables, or eaten it alone with crusty bread, and it adapts beautifully to all three scenarios.
The Secret of Fresh Herbs
Dried herbs are fine in many situations, but this salad is built on the gentle, green brightness of fresh herbs. Fresh dill has a flavor that's almost anise-like and floral, which dried dill completely loses. If you can't find fresh dill, honestly consider making something else instead; fresh herbs are what make this recipe sing, not tolerate.
Make It Your Own
The skeleton of this recipe is adaptable, and that's part of its charm. You can add diced tomatoes for sweetness, swap red onion for shallots if you prefer something milder, or toss in crispy chickpeas to make it more substantial. I've even added a handful of crumbled feta when I had it on hand, which felt indulgent and right.
- For extra protein without changing the flavor profile, add grilled chicken, chickpeas, or even hard-boiled eggs.
- English or Persian cucumbers have thinner skin and fewer seeds, making them slightly less watery if that's a concern.
- Serve it as a dip with pita bread, alongside grilled fish, or as a cooling side to spicy mains.
Pin It This is one of those recipes that asks very little of you but gives back generously in return. Keep it in your back pocket for days when you need something honest and nourishing.
Recipe FAQs
- → How do I reduce cucumber moisture?
Sprinkle diced cucumbers with salt and let them drain in a colander for 10 minutes before patting dry to avoid watery texture.
- → Can I substitute Greek yogurt?
Full-fat or 2% Greek yogurt works best for creaminess, but thicker plain yogurt may be used with less liquid added.
- → Is mint necessary in this salad?
Mint adds a fresh twist but is optional; fresh dill is the primary herb for the classic flavor balance.
- → What are good serving suggestions?
Serve chilled as a side to grilled meats, with pita bread, or enjoy as a light, cooling salad on its own.
- → Can I add protein to this dish?
Diced grilled chicken or chickpeas can be added for an extra protein boost while maintaining the fresh flavors.