When the sun’s shining and the heat kicks in, there’s nothing better than a light, refreshing dish to cool things down. That’s where this Cucumber Yogurt Salad comes in! It’s creamy, tangy, crunchy, and oh-so-refreshing basically, summer in a bowl. Plus, thanks to protein-packed Greek yogurt, it’s not only delicious but also super filling and healthy.

This salad is the perfect side dish for BBQs, picnics, or even a quick midday snack. It’s simple, fresh, and takes just minutes to prepare. Let’s dive right into this cool, creamy goodness!

Method

1. Preparing the Ingredients

Start by selecting a fresh, firm English cucumber its mild flavor and thin skin make it perfect for this salad. Wash the cucumber thoroughly under cold water and pat it dry with a paper towel. Using a sharp knife and a cutting board, dice the cucumber into small, bite-sized pieces. If you prefer a smoother, creamier salad, you can peel the cucumber before dicing it. However, leaving the skin on adds a delightful crunch and a boost of nutrients.

2. Mixing It All Together

Grab a large mixing bowl and add the plain Greek yogurt as the creamy base of your salad. Then, toss in the freshly diced cucumber. Sprinkle in the dried mint, salt, and minced garlic these ingredients infuse the salad with a refreshing and savory flavor. Pour in the olive oil for richness and the ¼ cup of water to slightly thin out the yogurt, making it smooth and easy to mix.

Using a spoon or spatula, gently fold all the ingredients together until everything is well combined. You want the cucumber pieces to be evenly coated in the creamy yogurt mixture, with the herbs and garlic distributed throughout.

3. Chilling for Maximum Flavor

While you could technically enjoy the salad right away, it truly shines after some chill time. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. This allows the flavors to meld together, with the garlic and mint infusing the yogurt for a deeper, richer taste. The cooling time also enhances the salad’s refreshing quality perfect for a hot summer day!

4. Serving It Up

After the salad has had time to chill, remove it from the refrigerator and give it a quick stir. Taste it to see if it needs any adjustments maybe a little more salt or an extra sprinkle of mint. Transfer the salad to a serving bowl and drizzle a final touch of olive oil over the top for a glossy, flavorful finish. Garnish with a pinch of dried mint or a few fresh mint leaves if you’re feeling fancy. Serve it cold and enjoy the cool, creamy goodness!

Necessary Tools

Large mixing bowl
Sharp knife
Cutting board
Spoon or spatula
Measuring cups and spoon

Cucumber Yogurt Salad: A Cool & Refreshing Summer Favorite

Recipe by Henry AveryCuisine: South AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Chilling time

hour

Total time

hour

minutes

Ingredients

1 kg plain Greek yogurt
1 large English cucumber, diced
1 tbsp dried mint
1 tsp salt (adjust to taste)
1 tsp garlic (minced or finely grated)
2 tbsp olive oil
¼ cup water

Directions

Preparing the Ingredients: Start by washing your English cucumber and patting it dry. Using a sharp knife, dice the cucumber into small, bite-sized pieces. If you prefer a smoother texture, you can peel the cucumber first, but I love leaving the skin on for added crunch and color.
Mixing It All Together: Grab a large mixing bowl and add the plain Greek yogurt. Next, toss in the diced cucumber, followed by the dried mint, salt, and minced garlic. Pour in the olive oil and ¼ cup of water to thin out the yogurt just a little, making the salad light and creamy. Using a spoon or spatula, gently mix everything until it’s fully combined.
Chilling for Maximum Flavor: While you could dig in right away, trust me this salad gets even better after some chill time! Cover the bowl with plastic wrap and pop it in the refrigerator for at least 1 hour. This allows the flavors to meld together beautifully, making every bite extra refreshing.
Serving It Up: After it’s nice and cool, give the salad a quick stir and taste it adjust the salt or mint if needed. Drizzle a little extra olive oil on top for a finishing touch, and it’s ready to serve!

Notes

Use fresh cucumber: A soggy cucumber will make the salad watery. If your cucumber seems too juicy, lightly pat it dry before mixing.
Adjust the water: Depending on how thick or thin you like your salad, feel free to add a bit more or less water.
Taste before serving: The flavors mellow as the salad chills, so give it a quick taste before serving and adjust seasoning if needed.
Use full-fat Greek yogurt for creaminess: If you’re after a richer taste and texture, opt for full-fat yogurt.

Serving Suggestions

Serve as a side dish with grilled meats or kebabs.
Enjoy it as a dip with pita bread or fresh veggies.
Spoon it over rice or quinoa bowls for extra creaminess.
Pair it with spicy dishes it’s the perfect cooling companion!

Fun Fact

Did you know that cucumber yogurt salads are loved all around the world? From Greek Tzatziki to Indian Raita and Middle Eastern Cacık, this simple combo of yogurt and cucumber is a global favorite. Each region adds its own twist, but they all share that same refreshing goodness!

Conclusion

And there you have it Cucumber Yogurt Salad that’s light, fresh, and bursting with flavor. Whether you’re serving it as a side dish, a dip, or even enjoying it on its own, this salad is the ultimate cool-down for hot days. It’s simple, healthy, and packed with that creamy-tangy goodness we all love.

So, grab your cucumbers, stir up that yogurt, and enjoy a bowl of this summer perfect salad!