Chilled Cucumber Yogurt Salad (Refreshing Summer Side Dish)
This Chilled Cucumber Yogurt Salad is a creamy, refreshing side dish made with crisp cucumbers, tangy Greek yogurt, fresh dill, and lemon. Perfect for summer BBQs, mezze platters, or spicy mains, this no-cook salad is easy to prep, full of flavor, and naturally low in carbs and gluten-free.
Ingredients
- 2 Large cucumbers (English or Persian), thinly sliced or chopped
- 1 ½ cups Plain Greek yogurt (full-fat or low-fat)
- 1 clove Garlic, finely grated or minced
- 2 tbsp Fresh dill, chopped (or use mint for variation)
- 1 tbsp Lemon juice (freshly squeezed)
- 1 tbsp Olive oil
- ¼ tsp Salt (or to taste)
- ⅛ tsp Black pepper
- Optional garnish: extra herbs, paprika, lemon zest
Instructions
- Prep the Cucumbers:Slice cucumbers thinly (or chop if preferred). If using regular cucumbers, peel and deseed. For extra crunch, salt them lightly and let sit for 10 minutes, then drain off the excess water.
- Make the Yogurt Base:In a large bowl, mix Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy.
- Combine and Fold:Add the cucumbers and dill (or mint) into the yogurt base. Gently fold everything together until well combined.
- Chill:Cover and refrigerate for at least 20–30 minutes before serving. This helps the flavors meld and keeps the salad cool.
- Garnish and Serve:Drizzle with a little olive oil, sprinkle extra herbs, and dust with paprika or lemon zest if desired.
Notes
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