Bright Greek yogurt cucumber salad refreshing creamy tang with herbs quick prep light on cal ideal side for lunches and barbecues yum
Ingredients
Scale
2 cups English cucumber, thinly sliced
1 cup plain Greek yogurt (full-fat or 2% for creaminess)
1–2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1–2 cloves garlic, minced (optional)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint (optional)
1/4 cup crumbled feta cheese (optional)
1/4 small red onion, thinly sliced (optional)
Salt to taste
Black pepper to taste
Pinch of red pepper flakes (optional)
Instructions
Prep the cucumbers: rinse, pat dry, and slice into thin rounds or small dice for a crisp bite. Lightly sprinkle with a pinch of salt and let sit 5 minutes to draw out excess moisture, then pat dry with a clean towel.
Make the yogurt dressing: in a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic (if using), dill, and mint. Season with a pinch of salt and pepper. If the dressing seems thick, whisk in a teaspoon or two of water until it coats the spoon smoothly.
Combine: add the cucumber to the dressing and toss to coat evenly. Fold in red onion and feta if you’re using them. The salad should look glossy and well-coated, not pooly with liquid.
Chill briefly: cover and refrigerate 10–15 minutes so the flavors mingle and the cucumber stays crisp. This step is optional but results in more cohesive flavor and a cooler bite.
Taste and adjust: give it a quick taste. Add a touch more lemon, salt, or pepper as needed. If you like more herb brightness, add an extra teaspoon of dill or mint just before serving.
Serve: transfer to a serving bowl, drizzle a little extra olive oil on top, and finish with a light dusting of black pepper. A few fresh herb sprigs make it Pinterest-perfect.
Notes
A bright, creamy cucumber salad made with Greek yogurt, lemon, dill, and mint. Quick to assemble, crisp, and adaptable with feta and onions for extra tang.
