Greek yogurt spiked with garlic, dill, lemon and mint dresses crunchy cucumbers for a favorite, refreshing and creamy summer salad that’s so simple to make.
In This Post
Well would you look at that??!! I GOT SERVED!
No, I didn’t run a red light with sirens a-blazing in the rear view, and I didn’t get ambushed on my way into the nail salon by some sketchy looking stalker who then delivered papers to call me to court. Whew. Not this time anyway…another story for another day.
This is a good thing, and one I’m honored to share thanks to a fellow food blogger who I think is tip-top talented. In the words of David Byrne (with a slight alteration to the lyrics), “Wow, how did I get here?“
According to Kristin, it’s from recipes like this cucumber salad that put me in her sights.
One of my favorite destinations on the www is Dine x Design, written by the talented Kristin Guy, who was nominated for a Saveur Best Blog award this year. Good job girlie! Kristin and I met a few years ago at Alt Summit and have followed one another since.
Sure, she’s a food blogger, but she’s so much more than that, and if you’re a peruser of FoodieCrush, you know I love it when a food blogger shows off their entire range of talents. There’s just so much to share so why pigeon-hole ourselves?
Kristin’s site is just what the name Dine x Design implies, a bite of food with a bit of design. She’s a talented content creator (luuuuv her photography), web designer (she designed Joy the Baker’s site among others), a smart marketer and gifted brainstormer (I could talk to her for hours) who straddles the line between featuring her own stuff and spreading the love by showcasing other bloggers, artisans, and just cool stuff I want to see.
She’s a lady after my own heart.
Honey, You Got Served
I was honored when Kristin recently came back to SLC to speak at the summer session of Alt Summit and we reconnected again in person so I could be part of her “You Got Served” blog series.
Okay, how fun is this? She features 3 food bloggers in each series to use the same surprise prop kit and incorporate the elements into their own style of photography and compose a recipe photo. Check out my feature here.
I figured it would serve as double duty so you can be sure I created a recipe I could share with you all. Ahem, I’m just smart that way. A multi-tasker. I’m a mom.
The props above were part of my surprise “You Got Served” package and I had one hot minute to choose which lucky souls my victims would be. Do dishes have souls? Absolutely!
Oh how I was torn by that gold turner, and anything mid-century teak always turns my head.
But I had a salad in the making and kept to my usual simple palate, adding a flourish of charcoal, peach and lime tapestry with minimalist props as accents that wouldn’t take away from my star of the show. I wonder if she’ll sell that marble dish and baby spoon to me once this series of the whole series is done?
As she was leaving, Kristin did a finger search of her deep, dark bag of props and realized she was missing something. That slotted spoon. Damn. I almost made it mine.
About the Recipe
Cucumbers might be my husband’s favorite veg/fruit so he’s very particular about his varieties. This time around I used English cucumbers to minimize the seeds with a few small kirby cukes to add shape to the dish.
Jeff is famous for picking out the perfect cucumber and I’m quickly learning. First, press the ends of the cucumber. If they’re soft, they’re no good. Next, move onto the next one.
The mix of dill and mint with a slight bite of garlic is what makes this recipe truly special. I think I could eat it all day.
And since this recipe is made with non-fat Greek yogurt instead of mayonnaise or sour cream, whaddya know? I CAN!
Bonus: This salad holds up well at room temp and is perfect for the pot-luckians, and for me at least, doesn’t turn soupy or drippy. Ew.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Creamy Yogurt Cucumber Salad Recipe
Ingredients
- 1 cup non-fat plain Greek yogurt
- 3-4 seedless cucumbers sliced thinly
- ¼ red onion thinly sliced and roughly chopped
- 1 clove garlic pressed or minced finely
- juice from ½ lemon
- ¼ cup chopped fresh dill plus more for garnish
- ¼ cup chopped fresh mint plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.
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Love, Love, Love your recipe for this! I strain my homemade yogurt so it’s nice and thick. Your recipe becomes a dip for dipping all kinds of veggies! Yum, Yum.
So glad you enjoyed it. Homemade yogurt would be awesome in it!
I made this salad with some herbs from my garden: mint, arugula and cilantro. Super duper delicious.
So glad you liked it Gloria, and that your garden ingredients went to work!
Question- has anybody replaced the yogurt with sour cream? I always have plenty English cucumbers and sour cream in the house.
I haven’t had luck with my cucumbers this year but like the idea of yogurt instead of ranch dressing so I am saving it for when I do get cukes! Thanks for sharing
Taken to yard party….just fine it vanished when I thought no one was eating it!
I will make this for my group this coming Thurs. eve. we have get to gethers each week, so this will do nicley
Yummy, will do it. Seems easy and delicious.
Delicious , perfect for summer dinner side dish.
Again, a great twist on Mom’s sour cream cuke side!!
Wonderful salad! Perfect for summer bbq’s!
Thank u lovely recipe..
have a question..Won’t adding salt make cucumbers leave water and soggy.. if we leave them in refrigerator for 1 hour
Cucumbers are not crunchy, you jackwagon!
A friend brought this to our house to go with a chicken curry I. I had thirds of this salad which really brought our already-awesome dinner up another notch. Thanks. I’ll be using this with all fresh ingredients from our garden.
Have you made it the night before? Do you think it will stay crunchy?
Hey Ginny, it likely won’t be AS crunchy, but it will still be good (I bet.)
I made the dressing and cut the veg ahead of time. Put it all together an hour before. Worked great!
Does anyone know if the red onions will stain the cucumbers, etc if the salad is prepared ahead of time and kept in the refrigerator?
I prepared ahead of time and there was no staining :)
Makes…sesense leave the salt out heart healthy
You are a pro lady – Such a treat to spend the afternoon with you! xoxo
Yum! So simple and so good! I’m picking up extra cucumbers at the Farmer’s Market this weekend! And very cool about the series! :)
This is another version of the Greek Tzitziki
This looks so good, I’d love to dig in to that bowl right now!
Love this salad. And love Dine X Design too. Always inspirational! I would have definitely had a hard time picking from those props. I’d like them all, please!
Wow – this is an elevated version of what we usually make. It’s the kind of thing I’d make for a potluck, and say, “oh, we make this all the time.” It’s okay to do that, right?
I’ve been making a similar Cucumber Salad for a long time (my mom’s recipe), but I always used ‘lite’ sour cream, and I never thought to add mint (even though it’s growing in my garden.) I’m always open to a ‘new twist’ to any of my old favorite recipes, so I’ll definitely try this one. I only wish that I could find fresh dill at my local supermarket, any time I need it!
Hey Angela! One of my favorite things is putting a spin on familiar classics. I think you’re going to love the mint. And if you need any, it’s taking over my garden!
Fantastic salad and such a cool idea behind it :)
Perfect summer recipe!
What a fun series! All those pieces are swoon worthy so it would definitely be hard to choose! And cucumber salad could make up half my diet. I just adore cucumbers!
I will try this recipe. Any chance you plan to start including nutritional information with your recipes?
What a great summer salad. I bet this would be amazing to take to any picnic!