Can I make cucumber yogurt salad ahead of time?

While cucumber yogurt salad is best served fresh, you can make the dressing in advance and store it separately from the sliced cucumbers. Mix them together just before serving for the freshest texture.

2. Can I use a different type of cucumber for the salad?

Yes, you can use Persian or Lebanese cucumbers as a substitute for English cucumbers. If using field cucumbers, be sure to peel them and scoop out the seeds for the best texture.

3. How long does cucumber yogurt salad last in the fridge?

Cucumber yogurt salad doesn’t store well once mixed, as the cucumbers can become soggy. However, the dressing can be stored separately for up to a few days, and you can combine it with fresh cucumber slices right before serving.

Cucumber Yogurt Salad: A Refreshing and Creamy Side Dish

Name: Cucumber Yogurt Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 English cucumbers, thinly sliced; 1/2 cup Greek yogurt (or plain yogurt); 2 tablespoons finely chopped fresh dill; 1 tablespoon extra virgin olive oil; 1 clove garlic, minced; 1/2 lemon, zested and juiced; 1 teaspoon salt (or to taste); Freshly ground pepper (to taste)

Description

Cucumber yogurt salad is a creamy, refreshing, and tangy side dish that is perfect for summer meals or any time of the year. Featuring cucumbers, Greek yogurt, dill, and lemon, this dish offers a light and healthy alternative to heavier sides. It’s simple to make and pairs well with grilled meats, spicy foods, or Mediterranean meals.

Ingredients

Scale

2 English cucumbers, thinly sliced
1/2 cup Greek yogurt (or plain yogurt)
2 tablespoons finely chopped fresh dill
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 lemon, zested and juiced
1 teaspoon salt (or to taste)
Freshly ground pepper (to taste)

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Instructions

Slice the cucumbers thinly using a mandoline, food processor, or sharp knife.
In a small bowl, whisk together Greek yogurt, lemon zest, lemon juice, olive oil, garlic, dill, salt, and pepper until smooth.
Combine the cucumber slices and the dressing in a large mixing bowl. Toss to coat the cucumbers evenly with the dressing.
Serve immediately or refrigerate for 30 minutes before serving for enhanced flavor.

Notes

If you’re making the salad ahead of time, keep the cucumbers and dressing separate until you’re ready to serve to prevent the cucumbers from becoming soggy.
For a dairy-free option, substitute Greek yogurt with coconut yogurt or another plant-based yogurt alternative.
If you prefer a thicker dressing, add a little more yogurt or a spoonful of sour cream.
Feel free to add extra vegetables like radishes or onions for more texture and flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 6g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg