Yogurt And Cucumber Salad Recipe
There are some side dishes that are so wonderfully refreshing, they almost steal the show. This Yogurt and Cucumber Salad is exactly that. It’s a beautifully simple, cooling counterpoint to rich or spicy main courses, and it’s a constant presence on our table during the warmer months. Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it. The secret isn’t in a long list of fancy ingredients, but in a couple of key steps that transform humble cucumber and yogurt into something truly special.
What makes this salad recipe stand out is the texture. We take the time to draw the excess water from the cucumber, which means the finished dish is thick and creamy, not watery. The cool, crisp cucumber is suspended in a rich Greek yogurt dressing, sharpened with a squeeze of fresh lemon juice, a hint of garlic, and a generous scattering of fresh mint and dill. It’s a combination that feels both invigorating and satisfying.
This is the kind of versatile dish you’ll turn to again and again. It works beautifully for a family barbecue, spooned alongside grilled chicken or sausages. It’s also the ideal accompaniment to a fiery curry, offering a welcome, cooling respite. Whether you’re looking for a light lunch or a dependable side, this yogurt salad delivers every time.
Recipe Overview
This Yogurt and Cucumber Salad recipe focuses on creating a thick, creamy texture and a fresh, vibrant flavour. The key is salting the cucumber to remove excess moisture before mixing. After a few attempts, I found that this single step is what prevents a watery salad and makes all the difference to the final result. Expect a cool, tangy, and herby side dish that comes together with minimal effort.
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Yogurt And Cucumber Salad Recipe
- Genuine Flavour: The taste is wonderfully balanced. You get the fresh, clean flavour of cucumber and mint, the rich creaminess of the Greek yogurt, a bright tang from the lemon, and just a whisper of garlic in the background. It’s refreshing without being bland.
- Ready in Under 30 Minutes: Including the time for the cucumber to rest, this entire salad is ready to serve in about 25 minutes, making it a brilliant choice for a last-minute addition to any meal.
- Flexible Recipe: You can easily adapt this to your liking. Don’t have dill? Use fresh parsley instead. Want a bit more texture? Add some finely diced red onion. A pinch of ground cumin can also add a lovely earthy note.
- Great for Summer Gatherings: This dish is ideal for serving at barbecues, picnics, or alongside any grilled meats. It’s a much lighter alternative to mayonnaise-based salads and pairs wonderfully with spicy dishes.
- Family Tested: I make this at least once a week in the summer – it’s become a family favourite. Even my youngest, who can be fussy about salads, loves the cool, creamy texture.
Ingredients You’ll Need
For the creamiest result, I always reach for a full-fat Greek yogurt; Fage Total 5% is my go-to as it’s exceptionally thick and rich. The quality of the yogurt really makes a difference here. The rest of the ingredients are simple pantry and fridge staples.
- 2 medium English cucumbers (about 600g total)
- 1 teaspoon fine sea salt
- 400g full-fat Greek yogurt
- 2 cloves garlic, crushed or very finely minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon freshly ground black pepper
Kira’s Tip: Use English cucumbers (the long ones often wrapped in plastic). They have thinner skin and fewer seeds than regular field cucumbers, which means you don’t have to peel or de-seed them, saving you a step and adding more texture.
How to Make Yogurt And Cucumber Salad
The process for this yogurt salad is straightforward. The most crucial part is preparing the cucumber correctly to ensure you don’t end up with a watery dressing. Don’t skip the salting and squeezing step!
- Prepare the Cucumber: Wash and dry the cucumbers. Trim the ends. Coarsely grate them using a box grater. Place the grated cucumber in a colander set over a bowl.
- Salt the Cucumber: Sprinkle the teaspoon of sea salt over the grated cucumber and toss gently to combine. Let it sit for 10-15 minutes. You will see a surprising amount of water begin to drip into the bowl.
- Squeeze Out Excess Water: This is the most important step! Take handfuls of the salted cucumber and squeeze them firmly over the sink or bowl to remove as much liquid as possible. I find that placing the cucumber in the centre of a clean tea towel, gathering the corners, and twisting tightly is the most effective method. You want the cucumber to be quite dry.
- Make the Yogurt Dressing: While the cucumber is resting, prepare the dressing. In a large salad bowl, combine the Greek yogurt, crushed garlic, extra virgin olive oil, fresh lemon juice, chopped mint, chopped dill, and black pepper.
- Mix the Dressing: Stir everything together until it’s smooth and well combined. Give it a taste and adjust the seasoning if necessary – you may want more lemon juice or a little more pepper.
- Combine and Chill: Add the squeezed, dry cucumber to the bowl with the yogurt dressing. Fold it all together gently until the cucumber is evenly distributed.
- Serve: For the best flavour, cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together. Garnish with a little extra fresh mint or a drizzle of olive oil just before bringing it to the table.
Tips From My Kitchen
- Keep it Cold: This salad is at its best when served thoroughly chilled. The ingredients, especially the yogurt and cucumber, should be cold from the fridge. This enhances its refreshing quality.
- The Secret Step: Squeeze!: I cannot stress this enough. I learned that skipping the cucumber squeezing step is the number one reason for a watery, disappointing salad. Be ruthless and get as much liquid out as you can for that perfect, thick consistency.
- Make-Ahead: You can prepare the yogurt dressing up to a day in advance and store it in an airtight container in the fridge. You can also salt and squeeze the cucumber a few hours ahead. Keep them separate and combine just before you plan to serve for maximum freshness.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The salad may release a little more moisture over time, so just give it a good stir before serving again.
Equipment You’ll Need
You don’t need any special gadgets for this recipe, just some basic kitchen tools.
- Box grater or food processor with a grating attachment
- Large salad bowl
- Colander
- Clean tea towel or muslin cloth
- Sharp knife and cutting board
- Salad servers
Common Mistakes to Avoid
This is a forgiving recipe, but a couple of small missteps can affect the final result. Here’s what to look out for.
- Not Salting the Cucumber: Salting is not just for flavour; it’s a chemical process that draws water out of the cucumber cells via osmosis. Skipping this step will result in a soupy, watery salad within minutes of mixing.
- Using a Thin Yogurt: A standard, plain yogurt will not work as well as a thick, strained Greek yogurt. Its lower fat and higher water content will contribute to a runnier final consistency. Stick with full-fat Greek yogurt for that luxurious, creamy texture.
- Forgetting to Squeeze: Even after salting, the cucumber holds onto a lot of water. You must physically squeeze it out. A gentle pat with a paper towel won’t be enough. You need to apply firm pressure to extract the liquid.
Delicious Variations to Try
This recipe is a brilliant canvas for customisation. It’s very similar in style to Greek Tzatziki or Indian Raita, so feel free to borrow inspiration from them.
- Spicy Version: For a gentle kick of heat, finely mince half a green chilli (seeds removed for less heat) and stir it into the yogurt dressing. A pinch of cayenne pepper or red chilli flakes also works well.
- Vegan Option: To make this plant-based, simply substitute the Greek yogurt with a thick, unsweetened, dairy-free alternative. A Greek-style coconut or soy yogurt would be an excellent choice.
- Add More Crunch: For extra texture and a mild oniony flavour, stir in 2-3 finely chopped spring onions or a tablespoon of very finely diced red onion along with the cucumber.
What to Serve With This Yogurt And Cucumber Salad
This salad is incredibly versatile. Its cooling properties make it an outstanding partner for robust and spicy flavours.
- It provides a perfect, cooling balance to a rich and fragrant curry like my Flavorful Chicken Tikka Masala Recipe.
- Serve it alongside grilled meats at a barbecue. It’s particularly lovely with lamb koftas or my Grilled Salmon With Lemon Butter Sauce.
- For a light vegetarian lunch, serve it with warm pitta bread for dipping and a simple tomato salad.
- A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully. For a non-alcoholic option, a jug of iced water with lemon and mint is ideal.
Frequently Asked Questions
Yogurt And Cucumber Salad
Ingredients
Method
- Prepare the Cucumber: Wash and dry the cucumbers. Trim the ends. Coarsely grate them using a box grater. Place the grated cucumber in a colander set over a bowl.
- Salt the Cucumber: Sprinkle the teaspoon of sea salt over the grated cucumber and toss gently to combine. Let it sit for 10-15 minutes. You will see a surprising amount of water begin to drip into the bowl.
- Squeeze Out Excess Water: This is the most important step! Take handfuls of the salted cucumber and squeeze them firmly over the sink or bowl to remove as much liquid as possible. I find that placing the cucumber in the centre of a clean tea towel, gathering the corners, and twisting tightly is the most effective method. You want the cucumber to be quite dry.
- Make the Yogurt Dressing: While the cucumber is resting, prepare the dressing. In a large salad bowl, combine the Greek yogurt, crushed garlic, extra virgin olive oil, fresh lemon juice, chopped mint, chopped dill, and black pepper.
- Mix the Dressing: Stir everything together until it's smooth and well combined. Give it a taste and adjust the seasoning if necessary – you may want more lemon juice or a little more pepper.
- Combine and Chill: Add the squeezed, dry cucumber to the bowl with the yogurt dressing. Fold it all together gently until the cucumber is evenly distributed.
- Serve: For the best flavour, cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together. Garnish with a little extra fresh mint or a drizzle of olive oil just before bringing it to the table.
Notes
I truly hope this becomes a go-to recipe in your kitchen, just as it is in mine. It’s a testament to how a few simple, fresh ingredients, treated with a little care, can create something wonderfully delicious. From my kitchen to yours, happy cooking! I’d love to hear how you get on, so please feel free to leave a comment below.
