Cucumber Salad with Greek Yogurt

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5 from 2 votes

Cucumber Salad with Greek Yogurt

This cucumber salad with Greek yogurt is creamy, refreshing and the perfect side dish for just about any meal.

Prep Time5

Course: Salad, sides

Cuisine: Mediterranean

Servings:

Author: Daen Lia

Ingredients

2 large cucumbers
½ red onion finely sliced
¼ cup parsley finely sliced
½ cup Greek yogurt
6 garlic confit cloves or 1 fresh raw garlic clove, minced
2 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon honey
salt and pepper

Instructions

Smash cucumbers: Begin by smashing and slicing the cucumbers. Using the smooth side of a mallet, smash the cucumber until it begins to break open. Cut the cucumber in half and slice.
Dressing: In a large bowl, combine the yogurt and garlic confit. Mash the garlic confit into the dressing until a chunky paste forms. Add the olive oil, lemon juice, honey and salt and pepper and whisk until well combined.
Salad: Add the cucumbers, red onion and parsley to the bowl with the dressing and mix through with your hands until the cucumber is well coated in the dressing. Serve immediately.

Notes

Storage: This salad is best enjoyed fresh and doesn’t store well. The cucumbers release a lot of water over time, which makes the dressing thin and the salad soggy. If you want to prep ahead, you can mix the dressing separately and toss it with the cucumbers just before serving for the best texture.

Salt cucumbers: While I don't salt my cucumbers as I always serve this salad when freshly made, this is a step that can be taken to ensure the cucumbers don't sweat water. To salt cucumbers, sprinkle them with salt and let them sit for 10–15 minutes in a colander. This draws out excess water, keeping your salad crisp and preventing it from getting soggy. Rinse and pat dry before using.

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