Greek Cucumber Salad

This Greek Cucumber Salad is made with a creamy yogurt dill dressing and tossed right in the same bowl. It's a simple, fuss-free cucumber yogurt salad recipe you'll be coming back to again and again!

Course Salad

Cuisine Greek

Keyword Cucumber salad

Prep Time 15

Total Time 15

Servings

Calories 57kcal

Author Katie Trant

Ingredients

2 medium long English cucumbers quartered and sliced
2 large green onions thinly sliced
¾ cup Greek yogurt full fat, please
2 tablespoon lemon juice freshly squeezed
⅓ cup fresh dill minced
1 tablespoon fresh oregano minced
1 clove garlic crushed
1 teaspoon grainy Dijon mustard
salt and pepper to taste

US Customary - Metric

Instructions

Start by getting all of your chopping out of the way. Quarter and dice the cucumbers, slice the green onions, mince the herbs, and crush the garlic.
In a large bowl combine ¾ cup greek yogurt, 2 tablespoon lemon juice, ⅓ cup fresh dill, 1 tablespoon fresh oregano, 1 clove garlic (crushed), and 1 teaspoon of grainy Dijon mustard.
Stir the yogurt dill dressing together and season with salt and pepper.
Add the sliced cucumbers and green onions to the bowl, and stir to combine well. Taste, and adjust seasoning if necessary.
Serve immediately.

Notes

Nutrition values are an estimate only.
This recipe is best served immediately. For make-ahead notes please see the recipe post for suggestions.

Nutrition