Ingredients
Equipment
Method
- Begin by thoroughly washing your cucumbers. Peel them using a vegetable peeler, then slice them in half lengthwise. Use a spoon to scoop out and discard the seedy core from each half. Once seeded, thinly slice the cucumber halves into uniform rounds, about 1/4-inch thick. Place the sliced cucumbers in a colander set over a bowl. Sprinkle generously with about 1 teaspoon of salt and toss to coat. Let the cucumbers drain for at least 15-20 minutes. This salting process is crucial as it draws out excess moisture, preventing a watery salad and enhancing the cucumber’s crispness.2 large cucumbers, salt
- While the cucumbers are draining, prepare the delicious dressing. In a medium-sized bowl, combine the full-fat Greek yogurt, finely chopped fresh dill, and finely chopped fresh mint. Add the fresh lemon juice, minced or grated garlic, and dried oregano. Season generously with salt and freshly ground black pepper to your liking. Stir all the ingredients together until they are well combined and the dressing is smooth and creamy. If you enjoy a little zest and slight crunch, now is the time to stir in the finely diced red onion. Taste the dressing and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to achieve your perfect flavor balance.1 cup full-fat Greek yogurt, 1/4 cup fresh dill, 2 tablespoons fresh mint, 1 tablespoon fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, salt, freshly ground black pepper, 1/4 cup red onion
- After the cucumbers have drained, gently pat them dry with paper towels to remove any remaining moisture. This step is important for preventing a watery salad and ensuring the dressing adheres beautifully to the cucumber slices. Transfer the dried cucumber slices to a clean serving bowl. Pour the prepared creamy Greek yogurt dressing over the cucumbers. Gently toss everything together, ensuring that each cucumber slice is generously coated with the rich and flavorful dressing. For the best flavor and texture, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This chilling time allows the flavors to meld together and the cucumbers to absorb the delicious dressing.2 large cucumbers, 1/4 cup fresh dill, 2 tablespoons fresh mint, 1 tablespoon fresh lemon juice, 1 clove garlic, 1 teaspoon dried oregano, salt, freshly ground black pepper, 1/4 cup red onion
Notes
This salad is best enjoyed cold. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
