Cucumber Greek Yogurt Salad

# List of Ingredients:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and diced

02 - 1 small red onion, finely chopped

→ Dairy

03 - 1 ½ cups plain Greek yogurt (2% or full-fat)

→ Fresh Herbs & Seasonings

04 - 2 tablespoons fresh dill, finely chopped

05 - 2 tablespoons fresh mint leaves, finely chopped (optional)

06 - 2 cloves garlic, minced

07 - 2 tablespoons extra-virgin olive oil

08 - 1 tablespoon fresh lemon juice

09 - ½ teaspoon salt

10 - ¼ teaspoon freshly ground black pepper

→ Garnish

11 - Additional dill or mint leaves (optional)

12 - A drizzle of olive oil (optional)

# How to Make It:

01 - Place diced cucumbers in a colander, sprinkle with a pinch of salt, and let drain for 10 minutes to remove excess moisture. Pat dry with paper towels.

02 - In a large mixing bowl or salad shaker jar, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint (if using), salt, and pepper. Mix until smooth and creamy.

03 - Add drained cucumbers and red onion to the yogurt mixture. Gently toss or shake until evenly coated.

04 - Taste and adjust seasoning as needed.

05 - Chill for at least 30 minutes for best flavor.

06 - Serve chilled, garnished with additional herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -

It comes together in minutes and somehow tastes like you worked all day on it.
The yogurt gives you protein and the cucumbers keep you hydrated without feeling heavy.
You can eat it as a side, a dip, or even a main if you toss in some protein.

02 -

Salting the cucumbers is not optional, skipping this step will leave you with a watery mess an hour later.
Fresh dill makes all the difference, dried dill tastes like dust compared to the real thing.

03 -

If your yogurt is too thick, thin it out with a splash of cold water or milk before mixing.
Let the garlic sit in the lemon juice for a minute before adding it to the yogurt, it mellows the sharpness and blends better.