Save I discovered this salad on a sweltering afternoon when my fridge felt half-empty and my patience for cooking was nonexistent. A container of Greek yogurt caught my eye, and suddenly I was remembering a meal in Athens where the simplest ingredients transformed into something unforgettable. That day, I stopped overthinking and just started layering flavors—cucumber, garlic, fresh dill—and something clicked. Now whenever I need a dish that feels both indulgent and honest, this is what I make.
Last summer, I made this for a casual dinner party and watched people go quiet when they first tasted it—not because anything was wrong, but because they weren't expecting such brightness from something so simple. Someone asked for the recipe on a napkin, and I realized then that the best dishes aren't always the ones with the longest ingredient lists, but the ones that taste like care tastes.
Ingredients
- Cucumbers, 2 large: Peeling and seeding them prevents the salad from becoming watery and gives you that clean, pure cucumber taste without the distraction of too many seeds.
- Red onion, 1 small: The sharpness cuts through the creaminess and adds a little bite that keeps everything interesting.
- Plain Greek yogurt, 1½ cups: Full-fat or 2% yogurt creates that silky base—the higher fat content actually tastes better and holds up longer without separating.
- Fresh dill, 2 tbsp: This is what makes it taste like itself; don't skip or substitute unless you truly have no choice.
- Fresh mint, 2 tbsp (optional): If you use it, the salad shifts into something more alive and summery.
- Garlic, 2 cloves: Mince it fine and let it sit in the yogurt for a minute so the flavor mellows and distributes evenly.
- Extra-virgin olive oil, 2 tbsp: Good oil makes a real difference here since it's doing so much of the flavor work.
- Fresh lemon juice, 1 tbsp: This brightens everything and prevents the yogurt from tasting flat.
- Salt and pepper: Start conservative and taste as you go—yogurt already carries salt, so it's easy to overdo it.
Instructions
- Drain the cucumbers:
- Cut them into pieces and let them sit in a colander with a pinch of salt for about 10 minutes so the water releases naturally. This step feels small but it's what keeps your salad from turning into soup by tomorrow.
- Build the creamy base:
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, dill, mint if using, salt, and pepper until everything is smooth and the color is flecked with green. Taste it now—this is your moment to adjust the seasoning before anything else goes in.
- Combine everything gently:
- Add the drained cucumbers and chopped red onion, then toss or stir until every piece is coated in that creamy sauce. Don't crush the cucumber pieces; you want them to stay crisp.
- Chill and serve:
- If you have time, let it rest in the refrigerator for at least 30 minutes so the flavors get to know each other. When you serve it, a final drizzle of olive oil and a scatter of fresh herbs makes it look like you spent way more time on it than you actually did.
Save There was a moment when my daughter took a bite and said, 'This tastes like a secret,' which I think is the best compliment a simple salad can get. That's when food stops being about nutrition or checking boxes and becomes about the small happiness of sitting together with something delicious.
When to Serve This
This salad works as a cooling side to grilled fish or lamb, a dip for warm pita bread, or honestly as a light lunch all by itself when you're not that hungry but want something satisfying. In the summer it's perfect alongside anything coming off the grill; in other seasons it brings a hint of brightness to heavier meals. The best part is how flexible it is—serve it immediately if you love that crisp texture, or let it sit and become creamier as the cucumbers release more liquid.
Making It More Substantial
If this needs to become a full meal, add grilled chicken, crispy chickpeas, or crumbled feta cheese and suddenly you have something that satisfies a bigger appetite. I've also added diced tomatoes on days when I wanted a little more body, though the flavor shifts slightly toward something that tastes more like a salad and less like tzatziki. Whatever you add, add it just before serving so everything stays at the temperature and texture you want.
The Small Details That Matter
The lemon juice is non-negotiable because it wakes up the yogurt and keeps everything tasting bright instead of just creamy. Use English or Persian cucumbers if you can find them since they have thinner skin and fewer seeds, which means less draining time and cleaner flavor. If you're making this ahead, keep the cucumber pieces separate from the yogurt base and combine them only an hour or so before serving, otherwise the cucumbers shed water and dilute the sauce.
- Garlic burns easily when raw, so mince it fine and let it soften slightly in the yogurt to mellow its sharpness.
- Mint adds sophistication but dill is the heart of this dish, so never skip the dill.
- A good olive oil at the end makes it taste finished and intentional.
Save This is one of those recipes that asks very little and gives back quiet satisfaction. Make it when you need something real and uncomplicated.
Common Questions
- → What type of cucumbers work best?
English or Persian cucumbers are ideal due to their thin skin and fewer seeds, ensuring a crisp texture.
- → Can I add protein to this dish?
Yes, diced grilled chicken or chickpeas can be added to boost protein content and make it more filling.
- → How should I prepare the cucumbers before mixing?
Peel, seed, and dice the cucumbers, then drain with a pinch of salt for 10 minutes to remove excess moisture for a less watery result.
- → Is this dish suitable for special diets?
It is vegetarian, gluten-free, and low-carb, fitting many dietary preferences.
- → Can the fresh mint be omitted?
Yes, mint is optional and can be left out without affecting the balance of flavors significantly.