My grandma called this “the peacemaker.” No matter how heated our big family dinners got—someone always had an opinion on politics or someone’s new boyfriend—this salad, cool and quiet in its little ceramic bowl, would calm everyone down. It was the first thing to disappear at every barbecue, every potluck, every sweltering July evening on the porch. It’s more than a recipe; it’s a memory of respite, and I’m so glad to finally share it with you.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 0 mins | 2 hrs 15 mins | 4-6 people | Easy |
Why You’ll Love This Recipe
- It’s the definition of cool, crisp, and refreshing—the perfect antidote to a hot day.
- You probably have most of the ingredients in your kitchen right now.
- It gets better as it sits, making it the ultimate make-ahead side dish.
- It’s deceptively simple, but the fresh herbs make it taste like a masterpiece.
Grab These
- 2 large English cucumbers (or 4-5 smaller garden cucumbers, but you’ll need to de-seed them)
- 1 teaspoon fine sea salt, plus more to taste
- 1 ½ cups full-fat Greek yogurt (I swear by Fage 5%. Don’t you dare use fat-free here, it’s just not the same.)
- 2 tablespoons fresh lemon juice (about half a lemon, please, no bottled stuff)
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove, minced very finely (we want a whisper, not a shout)
- ¼ cup freshly chopped dill (if you use dried, I can’t help you)
- 2 tablespoons freshly chopped mint
- ¼ cup finely chopped red onion
- Freshly cracked black pepper
Let’s Make It
First, we need to deal with our cucumbers. Thinly slice them—I use a mandoline for paper-thin, even slices, but a sharp knife works just fine. Toss them in a colander with that teaspoon of salt, making sure every slice gets a little love. Let them sit in the sink for at least 30 minutes. This step is non-negotiable, friends. It draws out so much excess water and keeps our salad from becoming a sad, watery soup. Trust me, I’ve skipped it in a hurry and regretted it deeply.
While the cucumbers are draining, let’s make the creamy base. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, and that tiny, finely minced garlic clove. Whisk it until it’s smooth and silky.
Now, grab a handful of those drained cucumber slices and squeeze them. Really get in there! Squeeze out as much liquid as you can. It’s strangely satisfying. Add them to the yogurt dressing along with the red onion, and all of those gorgeous, fragrant fresh herbs.
Gently, gently fold everything together until every cucumber slice is coated in that creamy, herby dressing. Taste it. Does it need another pinch of salt? A grind more pepper? Adjust to your heart’s content. This is where you make it yours.
Here’s the hard part: cover the bowl and pop it in the fridge for at least two hours. I know, the temptation is real. But this waiting period is magic. The flavors get to know each other, the cucumbers get even crisper, and the whole thing transforms. It’s worth the wait, I promise.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 80 kcal |
| Protein | 7g |
| Carbohydrates | 8g |
| Fat | 3g |
| Fiber | 1g |
| Sugar | 5g |
| Note: Values are estimates |
Variations & Add-Ins
- For some crunch: Toast up ¼ cup of pine nuts or chopped walnuts and sprinkle them over the top right before serving.
- Make it a meal: Fold in some shredded rotisserie chicken or a can of drained, flaked tuna for a super easy, no-cook lunch.
- Herb swap: Not a dill fan? Try fresh chopped chives or parsley instead.
Serving Ideas
This is the ultimate companion to anything grilled. I love it next to juicy lamb burgers, sloppy grilled chicken skewers, or spicy sausages. It’s also fantastic stuffed into a pita pocket with some falafel or just eaten by the forkful straight from the fridge at midnight. No judgment.
Storage & Reheating
It will keep beautifully in an airtight container in the fridge for up to 2 days. After that, it starts to get a little too watery for my liking. It does not freeze well. Just… don’t.
My Two Cents
That salting and draining step for the cucumbers? It’s the secret handshake of this recipe. It’s what separates a good cucumber salad from a truly great, crisp-one. Don’t rush it.
You Asked, I’m Answering
- Can I use regular cucumbers? You can, but you’ll want to slice them in half lengthwise and scrape out the watery seeds with a spoon before slicing and salting. English cucumbers have fewer and smaller seeds.
- Is there a dairy-free substitute? Absolutely! A thick, plain coconut yogurt works surprisingly well here and gives it a lovely, slight tang.