Save I threw this together on a sweltering afternoon when the thought of turning on the stove made me want to lie on the kitchen floor. My neighbor had dropped off a bag of cucumbers from her garden, and I had a tub of Greek yogurt about to expire. I remembered my aunt making something similar years ago, minus the measurements, so I just started chopping and tasting until it felt right. The garlic hit sharper than I expected, the dill smelled like summer, and within minutes I had a bowl of something cold, creamy, and exactly what I needed. I ate half of it standing at the counter before I even thought to plate it properly.
The first time I brought this to a potluck, someone asked if I had ordered it from a Mediterranean restaurant. I didnt correct them right away because I liked the compliment, but eventually I admitted I had made it in about ten minutes while still in my pajamas. A friend who claimed to hate yogurt went back for seconds, and another person scraped the bowl with pita bread until there was nothing left but streaks. I realized then that this wasnt just a salad, it was the thing people remembered and texted me about weeks later asking for the recipe.
Ingredients
- Cucumbers: I peel and seed them because the skin can be bitter and the seeds make everything watery, but if youre using Persian or English cucumbers, you can skip the peeling and just dice them up.
- Greek Yogurt: This is the backbone of the whole dish, so use the good stuff with some fat in it, not the watery nonfat kind that tastes like regret.
- Fresh Dill: Dried dill is not the same and will make this taste like a packet mix, so please use fresh if you can find it.
- Garlic: Two cloves sounds like a lot until you taste it, then you might wish youd added three.
- Lemon Juice: Freshly squeezed makes a difference, but Ive used bottled in a pinch and no one called the food police.
- Olive Oil: A good drizzle adds richness and helps the flavors stick to the cucumbers instead of pooling at the bottom.
- Mint: Optional, but it adds a cool brightness that makes the whole thing feel more alive.
- Red Onion: Finely chopped so you get little bursts of sharpness without overwhelming crunch.
Instructions
- Drain the Cucumbers:
- Toss the diced cucumbers in a colander with a pinch of salt and let them sit for ten minutes. This pulls out the extra water so your salad doesnt turn into a puddle. Pat them dry with paper towels before moving on.
- Mix the Creamy Base:
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper until its smooth and smells like a garden. Taste it now and adjust the garlic or lemon if you want more bite.
- Combine Everything:
- Add the cucumbers and red onion to the yogurt mixture and toss gently until every piece is coated. If you have a salad shaker jar, this is a fun time to use it and feel like a chef.
- Chill and Serve:
- You can eat it right away, but if you let it sit in the fridge for thirty minutes, the flavors marry and it tastes even better. Garnish with extra dill, a drizzle of olive oil, and serve cold.
Save I made this on a night when my sister came over tired and hungry from a long shift. She sat at my kitchen table, ate a bowl of this with some pita, and didnt say much except that it tasted clean and bright. Later she texted me a photo of her own version with chickpeas stirred in, and I realized this recipe had quietly become part of our family rotation without either of us planning it.
How to Serve It
I usually serve this as a side to grilled chicken or lamb, but Ive also eaten it straight from the bowl as lunch with nothing but some crusty bread. It works as a dip for pita chips, a topping for baked potatoes, or even spooned over falafel. One time I added canned chickpeas and crumbled feta and called it dinner, and no one complained.
Storing and Making Ahead
This keeps in the fridge for up to two days, though the cucumbers will release more water over time so you might need to drain off some liquid before serving again. I actually prefer making it a few hours ahead so the garlic and dill have time to infuse the yogurt. If youre planning to take it somewhere, pack it in a jar with a tight lid and give it a good shake before serving.
Ways to Make It Your Own
Some people add a handful of cherry tomatoes or diced bell pepper for color and crunch. Others stir in shredded rotisserie chicken or canned tuna to make it more filling. Ive tried it with cilantro instead of dill when I ran out, and it tasted completely different but still good in a bright, unexpected way.
- Add a pinch of cumin or smoked paprika for a warmer, earthier flavor.
- Swap the red onion for thinly sliced green onions if you want something milder.
- Toss in some toasted pine nuts or slivered almonds for texture.
Save This is the kind of recipe I come back to when I need something quick, cold, and forgiving. It never asks for much, and it always delivers.
Recipe FAQ
- → How do I prevent cucumbers from making the salad watery?
Sprinkle the diced cucumbers with salt and let them drain in a colander for 10 minutes to remove excess moisture before mixing.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt provides a thicker, creamier texture, but you can use strained regular yogurt for a similar consistency.
- → What herbs complement this salad best?
Fresh dill is classic, and mint adds a refreshing twist if desired.
- → Is it necessary to chill the salad before serving?
Chilling for at least 30 minutes enhances the flavors but is optional if short on time.
- → Can this salad be served with other dishes?
Yes, it pairs excellently with grilled meats, pita bread, or as a light side dish.