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A white bowl of creamy Greek Yogurt Cucumber Salad garnished with fresh dill and a sprinkle of black pepper.

Zesty Greek Yogurt Cucumber Salad

A masterclass in texture, this refreshing salad combines the crisp snap of cucumber with the cool, velvety richness of thick Greek yogurt. Accented with zesty lemon, fresh dill, and a subtle garlic kick, it's the perfect, satisfying side dish for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Dip, Side Dish, Snack, Topping
Cuisine: Greek, Mediterranean
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers
  • 1.5 cups full-fat 5% or higher
  • 1/4 cup fresh dill, chopped
  • 1-2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt, for sweating the cucumbers
  • Freshly cracked black pepper, to taste

Equipment

  • Sharp Knife or Mandoline
  • Cutting board
  • Colander
  • Large mixing bowl
  • Clean kitchen towel or paper towels
  • Measuring cups and spoons
  • Spatula or large spoon

Method
 

  1. Wash, dry, and slice the cucumbers into thin 1/8-inch rounds using a knife or mandoline. Place the slices in a colander set over a bowl, sprinkle with 1 teaspoon of kosher salt, and toss to coat. Let sit for 30-60 minutes to draw out excess water.
  2. Take handfuls of the salted cucumbers and gently squeeze out as much liquid as possible over the sink. Alternatively, wrap them in a clean kitchen towel and wring out the excess water. Transfer the squeezed cucumbers to a large mixing bowl.
  3. To the bowl with the cucumbers, add the Greek yogurt, chopped fresh dill, minced garlic, lemon juice, and extra virgin olive oil. Gently fold everything together with a spatula until the cucumbers are evenly coated.
  4. Taste the salad and season with freshly cracked black pepper. Add more salt only if needed, as the cucumbers will have retained some from the sweating process. For best results, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

Key Technique: Do not skip salting and draining the cucumbers; this step is crucial to prevent a watery salad. For the creamiest texture, use full-fat Greek yogurt. Enhance your salad by adding crumbled feta cheese, thinly sliced red onion, or a pinch of red pepper flakes. Serve as a side with grilled meats, as a topping for gyros, or as a dip with pita chips. Store in an airtight container in the refrigerator for up to 2 days.