Creamy Cucumber Salad with Lemon Yogurt Dressing

Make Creamy Cucumber Salad with Lemon Yogurt Dressing for a crisp, tangy side in minutes.

Ingredients

• 3 cucumbers (standard or 2 long Telegraph/English cucumbers)
• 1/2 red onion (finely sliced)
• 1/4 cup mint leaves (finely chopped or 2 tsp dried mint)
• 1 cup yogurt (full fat Greek or plain)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove (minced)
• 1/2 tsp salt and pepper (each)

Instructions

Step 1: Make the lemon yogurt dressing

Whisk together the full-fat yogurt, extra-virgin olive oil, fresh lemon juice, minced garlic, and a generous pinch of salt and pepper in a small bowl or glass jar until silky and homogeneous. The dressing should be thick, glossy, and slightly loose — creamy enough to coat but still pourable. Let it rest for about 20 minutes so the lemon and garlic mellow and the flavors marry; this brief wait brightens the dressing and yields a smooth, tart-creamy texture that will cling to cucumber slices.

Step 2: Slice the cucumbers and prepare aromatics

Cut each cucumber in half lengthwise and, with the flat side down, slice into even 3 mm (about 1/8") rounds so every piece has a crisp bite and visible seeds. Finely slice the red onion into translucent slivers and chop the mint into delicate flecks. Place the cucumber rounds, onion slivers, and chopped mint together in a shallow matte celadon-green ceramic mixing bowl so the pale green skin and glossy pale flesh sit in neat overlapping rows and the mint dots read as bright green confetti.

Step 3: Toss gently and plate to serve

Pour the rested lemon yogurt dressing over the cucumbers, then use a wide, flat spoon to gently lift and fold until every cucumber round is lightly but visibly coated — edges glistening, yogurt pooling slightly between slices, flecks of mint and thin onion threads distributed throughout. Transfer the tossed salad back into the same shallow matte celadon-green ceramic serving bowl, finishing with a tiny drizzle of olive oil and a lemon wedge if you like. Serve immediately so the cucumbers remain crisp and the dressing looks creamy and fresh.

Notes

• Use full-fat Greek yogurt for the creamiest dressing.
• Let the dressing rest 20 minutes to mellow the garlic and brighten flavors.
• Slice cucumbers thin and consistent for the best texture.
• Store dressing separately and toss before serving to keep cucumbers crisp.
• For dairy-free, use coconut or cashew yogurt and adjust liquid.