Cucumber Yogurt Salad
This simple yet refreshing salad pairs the cool crunch of cucumbers with the creamy texture of Greek yogurt. Infused with fresh herbs like dill, basil, mint, or chives, the salad offers a delightful balance of flavors and textures. The yogurt dressing adds richness, while the cucumbers remain crisp, making it the perfect side dish for a warm day or a light accompaniment to any meal. With just a few ingredients and minimal prep time, this is a healthy and satisfying option for those seeking a lighter salad.
Servings: 6 people
Calories: 59kcal
Ingredients
- 2 cups plain whole-milk yogurt preferably Greek
- 1 pound cucumber peeled, seeded, sliced
- 0.5 teaspoon kosher salt
- 2 tablespoons chopped fresh herb dill, basil, mint or chives
Instructions
- If using a regular supermarket brand of yogurt (not Greek), drain over a bowl in cheesecloth or a fine sieve for about an hour. Discard liquid.
- While yogurt drain, peel, seed, and cut the cucumber into 1/4-inch slices. Transfer to a colander set over a bowl and toss with the kosher salt, and then drain after 1 hour. Rinse the cucumber and pat dry.
- In a bowl mix the cucumber into the drained yogurt, add the fresh herbs and toss well. Taste and rectify the seasoning with salt and pepper.
Video
Notes
If you find your salad too dry, you may add a little bit of cream to extend the sauce. Refrigerate and serve cold within a couple of hours.