Creamy Cucumber Salad with Yogurt and Herbs
This 5-minute one bowl Creamy Cucumber Salad is cool, tangy, and loaded with fresh garden herbs, making it the perfect side for summer meals.
Servings: 6 people
Calories: 40kcal
Equipment
- Chef's Knife
Ingredients
- 2 cucumbers thinly sliced
- 2 garlic cloves minced
- ½ medium red onion thinly sliced
- 2 tablespoons fresh dill chopped
- 1 tablespoon mint chopped
- 1 cup whole Greek yogurt
- 1 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- Black pepper
- Kosher salt
Instructions
- Thinly slice the cucumbers. Place them in a colander or bowl and toss with a generous pinch of kosher salt. Let them sit for 10–15 minutes to draw out excess water. Pat dry with paper towels.Note: Skip this step if using less watery or Armenian cucumbers.
- In a large bowl, whisk together the Greek yogurt, red wine vinegar, lemon juice, garlic, chopped mint, chopped dill, and black pepper.
- Gently stir in the sliced cucumbers and thinly sliced red onion until evenly coated in the dressing.
- For best flavor, chill for at least 30 minutes before serving to let the flavors meld. Garnish with extra herbs if desired.
Notes
- Depending on the cucumber variety, you may need to slice the cucumber lengthwise and scoop out the seeds for an improved texture and consistency.
Nutrition
Serving: 1serving | Calories: 40kcal | Carbohydrates: 5g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 0.3mg
