Cucumber and Yoghurt Salad with Dill and Mint Recipe
Tzatziki in salad form. This quick cucumber and yoghurt salad with fresh dill, mint, and a little garlic comes together in minutes and is the perfect companion to any Greek-inspired meal.
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Ingredients
- ½ English cucumber or 1 medium Mediterranean cucumber thinly sliced
- ¼ to ½ small red onion thinly sliced (optional)
- 100 grams full-fat or low-fat Greek yoghurt or strained yoghurt (see notes)
- ½ garlic clove finely grated
- Juice of ¼ lemon
- ¼ tsp dried mint
- 1/4 tsp dried oregano
- ½ tsp flaky sea salt
- Cracked black pepper to taste
- A small handful of fresh dill roughly chopped
- A small handful of fresh mint finely chopped
- A drizzle of olive oil optional
Instructions
- Combine all the ingredients, except the olive oil, in a bowl and stir to combine.
- Adjust seasoning and decant into another bowl if you want a neater presentation
Notes
This salad is best eaten straight away. Unlike tzatziki, the cucumber is not salted and drained first, which means it will release liquid as it sits.
To make your own strained yoghurt, line a sieve with cheesecloth or muslin, spoon in regular yoghurt, set it over a bowl, and refrigerate. After 1 to 2 hours, it will be thick enough to use here. After 24 to 48 hours, it becomes labneh.
Scale this recipe up easily for a crowd. Simply multiply all quantities.
Adapted from Esther Clark, The Good Home Cook on Substack.
Servings: 2