Ingredients
2 large cucumbers, peeled and chopped into half-moon slices
2 cups plain full-fat Greek yogurt
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Instructions
Coarsely salt cucumber slices and let sit for 10 minutes
Gather dill fronds and stems, finely chop both
Mince garlic, then rest it 5 minutes to mellow sharpness
Drain cucumbers of excess moisture using a colander
In a bowl, combine yogurt, chopped dill, minced garlic, and olive oil
Season with salt and pepper, adjusting based on cucumber variety
Mix until emulsion is creamy and well-blended
Chill salad 15 minutes before serving
Notes
Adjust salt carefully based on cucumber size and moisture
Use cold-pressed olive oil for best flavor absorption
For richer texture, add 1/4 cup crumbled feta cheese
Store in airtight container for up to two days in refrigerator
Serve with warm pita bread or grain dishes for balanced meals
- Prep Time: 15
- Category: Mediterranean Table
- Method: Cold preparation
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg