Go Back
A close-up of a refreshing Cucumber Yogurt Salad in a white bowl, featuring sliced cucumbers, red onions, dill, and black pepper.
Layla

Refreshing Mediterranean Cucumber Yogurt Salad

This vibrant and cooling Cucumber Yogurt Salad, inspired by Mediterranean flavors, is incredibly easy to make and perfect as a light side dish or appetizer. It combines crisp cucumbers with creamy Greek yogurt, fresh herbs, and a hint of garlic and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Greek, Mediterranean, Middle Eastern
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large English Cucumbers or 4-5 Persian cucumbers, about 1.5 lbs total, diced into 1/2-inch pieces
  • 2 cups Plain Greek Yogurt full-fat or 2% for best texture
  • 2 cloves Garlic minced finely
  • 1/4 cup Fresh Dill finely chopped
  • 2 tbsp Fresh Mint finely chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
Optional Garnish
  • Pinch of Dried Mint or red pepper flakes

Equipment

  • Large Mixing Bowl
  • Cutting board
  • Sharp knife
  • Whisk or Spoon

Method
 

Prepare Ingredients
  1. Wash the cucumbers thoroughly. If using English cucumbers, you may peel them if desired, or leave the skin on for extra fiber and color. For Persian cucumbers, peeling is usually not necessary. Dice the cucumbers into uniform 1/2-inch pieces and set aside.
  2. Finely mince the garlic cloves. Chop the fresh dill and mint. Ensure all herbs are well-chopped to distribute their flavor evenly throughout the salad.
Combine Salad
  1. In a large mixing bowl, add the Greek yogurt. Stir in the minced garlic, olive oil, and fresh lemon juice. Whisk until well combined and smooth.
  2. Season the yogurt mixture with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
  3. Gently fold in the diced cucumbers, chopped fresh dill, and chopped fresh mint into the seasoned yogurt mixture. Stir until all ingredients are evenly coated.
Chill and Serve
  1. Cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes to allow the flavors to meld and for the salad to chill. This also helps the cucumbers release a bit of their moisture, softening them slightly.
  2. Before serving, give the salad a quick stir. Transfer to a serving bowl and, if desired, garnish with a pinch of dried mint or red pepper flakes for an extra touch of flavor and visual appeal.

Notes

For best results, use good quality, thick Greek yogurt. If you prefer a thinner consistency, you can add a tablespoon or two of water or milk. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. The cucumbers might release more water over time, so you might need to drain off any excess liquid before serving leftovers.