Creamy Cucumber Salad

Creamy cucumber salad benefits greatly from a pinch of salt and 20 minutes of rest. The cucumbers crisp up and stay crunchy and delicious

the perfect match for creamy, garlicky Greek yogurt dressing. Serve this cooling salad with spicy food on a hot day.


▢2 English cucumbers ▢Kosher salt ▢¾ cup whole milk Greek yogurt ▢2 tablespoons red wine vinegar ▢Zest and juice of ½ lemon

▢¼ cup chopped fresh dill, stems removed, plus more for garnish ▢½ to ¾ teaspoon garlic powder ▢Black pepper ▢½ medium red onion, thinly sliced into half moons


Peel and slice the cucumber. Partially peel the cucumbers, leaving some of the peel to make stripes. 

Slice them in half lengthwise. Use a metal spoon to scrape out and discard the seeds, then cut crosswise into ¼-inch thick slices.

Salt the cucumber. Place the cucumbers into a large colander and season with a big pinch of salt. 

Toss well and set aside in a clean sink for about 20 to 30 minutes to drain excess liquid.

Make the dressing. In a large mixing bowl, whisk together the yogurt, red wine vinegar, lemon zest and juice, dill,

garlic powder, and a good pinch of salt and pepper. Set aside in your refrigerator.

Combine. When the cucumbers are ready, use a paper towel to pat them dry. 

Add the cucumbers and onions to the bowl with the yogurt mixture and toss until they’re coated in the dressing. Taste and adjust the seasoning to your liking. Serve

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