Cucumber and Greek Yogurt Salad Recipe
Description
Ready in just 15 minutes with only a handful of ingredients, this Cucumber and Greek Yogurt Salad adds a bright and creamy crunchy to any meal. Pair it with burgers, grilled meat, or cozy pasta dishes.
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Ingredients
- ¼ cup full-fat Greek yogurt
- 1 tablespoon white vinegar such as white wine, tarragon, rice, or white distilled
- 2 teaspoons extra-virgin olive oil + more for serving
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 english cucumber, thinly sliced (about 3 ½ cups)
- 1 shallot, halved and thinly sliced
- ¼ cup mixed chopped fresh herbs such as dill, mint, parsley, cilantro, tarragon and/or basil
Instructions
- In a medium bowl, whisk together Greek yogurt, vinegar, oil, salt and pepper.
- Just before serving, add cucumber, shallot and herbs and toss to coat; season with additional salt and pepper to taste.
- Drizzle with olive oil and serve.
Notes
Greek yogurt: use a whole milk Greek yogurt that's thick and creamy—not watery. If your yogurt is somewhat thin or watery, I recommend draining it in a coffee filter for a few minutes.
Make ahead tip: If you plan on making this recipe ahead of time, I recommend salting the cucumbers and letting them drain in a colander before mixing the salad together. This will draw moisture out of the cucumbers and keep the salad thick and creamy longer.
Storage: Crunch is a big part of this cucumber yogurt salad, and because of that, it’s best enjoyed on the same day as it's made. However, this salad will last in the refrigerator for up to 3 days. If you plan on making this and keeping it for a few days, I recommend adding a few fresh cucumber slices to the salad before serving to add a dose of crunch.
Nutrition
Serving: 3/4 cupCalories: 54kcalCarbohydrates: 5gProtein: 1.5gFat: 2.5gSaturated Fat: 1gCholesterol: 2mgSodium: 298mgFiber: 0.5gSugar: 2.5g
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