Save There's something about the simplicity of Greek yogurt and cucumber that makes me want to cook it on the hottest days of summer. A few years ago, I was at a farmers market, juggling too many bags, when I grabbed three enormous cucumbers and a container of thick Greek yogurt almost by instinct. That evening, I tossed them together with whatever herbs were wilting in my crisper drawer, and what emerged was so clean and satisfying that I've been refining it ever since.
I made this for my sister's potluck last summer, and she ate nearly half the bowl before anyone else even noticed it on the table. She kept coming back to it between conversations, and by the end of the night, she was asking for the recipe while licking the spoon. That's when I knew this wasn't just a side dish anymore; it had become the thing people remembered.
Ingredients
- Large cucumbers (2): Peeling and seeding them keeps the salad from getting watery and mushy as it sits, something I learned after a few soggy mistakes early on.
- Red onion (1 small): Its sharpness cuts through the creaminess and keeps everything from tasting one-dimensional.
- Plain Greek yogurt (1 ½ cups): The thick, tangy kind is the foundation here; don't use the flavored varieties or low-fat versions if you can help it.
- Fresh dill (2 tbsp): This is the spirit of the dish, so use it generously and chop it just before mixing if you have time.
- Fresh mint (2 tbsp): Optional but worth keeping on hand; it adds a brightness that dill alone can't quite achieve.
- Garlic (2 cloves): Minced fine and stirred into the yogurt raw, it infuses the whole bowl with a gentle warmth.
- Extra-virgin olive oil (2 tbsp): A good one makes a difference; it rounds out the flavors and adds a silky richness.
- Fresh lemon juice (1 tbsp): The acid wakes everything up and prevents the yogurt from tasting flat or one-note.
- Salt and pepper: Start conservative and taste as you go; you can always add more, but you can't take it back.
Instructions
- Drain your cucumbers:
- After you dice them, lay them in a colander and sprinkle salt over the top. Let them sit for 10 minutes while you prep everything else; this is the secret to keeping the salad from becoming a puddle by dinnertime. Pat them dry with paper towels before adding them to the bowl.
- Build the creamy base:
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, dill, mint if you're using it, salt, and pepper until it's smooth and cohesive. Taste it now; this is your chance to dial in the flavors before the cucumbers dilute things.
- Combine gently:
- Add the drained cucumbers and red onion to the yogurt mixture, then toss everything together until it's evenly coated. You want to be tender here so the cucumbers stay crisp and don't break apart.
- Taste and adjust:
- Give it a good taste and add more salt, lemon, or dill if something feels off. Every yogurt brand tastes a little different, so trust your palate here.
- Chill if you can:
- Let it sit in the fridge for at least 30 minutes so the flavors can marry and everything gets cold. It's not strictly necessary, but it's worth it if you have the time.
- Serve with flair:
- Top with a few extra herb leaves and a generous drizzle of olive oil right before serving. This final touch makes it look intentional and tastes as good as it looks.
Save One Sunday morning, my neighbor knocked on my door with a tray of grilled lamb chops and asked if I had anything fresh to go alongside them. I threw this together while she waited, and we ended up eating at her house while she told me about her grandmother's kitchen in Athens. It became one of those meals where the food feels like an invitation to slow down.
Cucumber Prep Matters
Not all cucumbers are created equal when it comes to raw salads. English or Persian cucumbers have thinner skins and fewer seeds, which means less watery mush when they sit in the dressing. Regular slicing cucumbers work too, but you'll want to seed them more aggressively to avoid a sloppy final dish. I've learned through trial and error that the size of your dice affects how the salad sits as well; smaller pieces meld with the yogurt faster, while larger chunks stay crisp longer if you're serving it straight away.
The Yogurt Is Everything
Greek yogurt is the backbone here, so choose one that tastes good to you on its own. Full-fat versions are creamier and richer, while 2% offers a lighter touch. Some brands have a sharp tang that works beautifully with the dill, while others taste muted or watery. I keep a few brands on rotation because the subtle differences matter; a yogurt that feels balanced to your palate will make this dish sing without needing to compensate with extra lemon or salt.
Ways to Serve and Transform
This salad is flexible enough to work as a side dish, a dip with pita or vegetables, or even a light lunch on its own. I've stirred in diced grilled chicken and chickpeas for protein when I needed something more substantial, and both felt natural rather than forced. You can also serve it as a cool accompaniment to hot grilled meats or fish, where the contrast between the two becomes almost magical.
- For a heartier meal, top it with grilled chicken, crispy chickpeas, or even crumbled feta cheese.
- Serve alongside warm pita bread, or use it as a dip for raw vegetables and pita chips on a hot afternoon.
- It keeps well in the fridge for up to three days, making it perfect for meal prep or last-minute entertaining.
Save This is the kind of dish that reminds me why I love cooking: it's simple enough to throw together on any day, yet it tastes like you've put care into it. Serve it cold, watch people come back for more, and know that you've given them something that actually nourishes.