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Cucumber Yogurt Salad

A refreshing blend of cucumbers and creamy yogurt, perfect for summer picnics and family gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers, peeled and thinly sliced Persian cucumbers can be used for a sweeter taste.
  • 1 cup plain Greek yogurt Can substitute with dairy-free yogurt for a vegan option.
  • 2 tablespoons fresh dill, chopped Mint can be used for a more exotic twist.
  • 1 tablespoon lemon juice Use freshly squeezed for the best flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Peel and slice your cucumbers into thin rounds and place them in a colander.
  2. Sprinkle cucumbers with a pinch of salt and let them drain for about 5 minutes.
Mixing the Salad
  1. In a large mixing bowl, combine the Greek yogurt, lemon juice, dill, salt, and pepper. Stir until well-combined and creamy.
  2. Pat the drained cucumbers dry with a paper towel to remove excess water and fold them into the yogurt mixture until well-coated.
Chilling and Serving
  1. Chill the salad in the refrigerator for at least 15 minutes before serving.
  2. Serve as a refreshing side with grilled meats or enjoy on its own.

Notes

Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to three days. If making ahead, consider preparing cucumbers separately and combining right before serving.