This cucumber salad with yoghurt, dill, and mint is so simple its hardly worth writing a whole recipe for. But it is the type of salad I always want with a Greek-inspired meal, and I love Greek flavours. I have quite a few recipes on Drizzle and Dip that this salad would work perfectly with, so I’m writing it down for posterity.
I often want tzatziki dolloped onto sandwiches, in pitas, or in wraps, especially if lamb is involved. It’s so healthy with all the added protein, too. I don’t always want the hassle of shredding a cucumber and draining all the juice to make it, though. This salad comes together in minutes and is designed to be eaten straight away rather than made ahead. Think of it as tzatziki you eat with a fork.
I have added some sliced red onion, which gives the salad a bite. Leave it out if you prefer a more classic tzatziki flavour profile. This salad needs a lot of herbs and seasoning. The dried mint adds something, along with the fresh mint. In a pinch, you could use one ore of either.
A note on yoghurt
Use Greek yoghurt here for the best results. Since finding good low-fat Greek yoghurt in South Africa is not always easy (I like the Gourmet Greek brand when I can find it), I like to strain my favourite 2% Woolworths yoghurt. This thickens it considerably and helps hold the salad together, which would otherwise be too runny. Greek yoghurt is essentially strained yoghurt, so making your own at home is straightforward and takes very little effort.
How to make strained yoghurt, Greek yoghurt, and labneh at home
All three are the same process with one variable: time.
Spoon your yoghurt into a sieve lined with cheesecloth or a clean muslin cloth, and set it over a bowl with sides higher than the base of the sieve so the drained liquid does not pool back up into the yoghurt. Place it in the fridge.
After 30 minutes, you will have noticeably thicker yoghurt with quite a lot of whey drained off. This is ideal for this salad.
After 1 to 2 hours, you have proper strained yoghurt that behaves like full-fat Greek yoghurt, thick enough to hold its shape on a spoon.
After 8 to 12 hours, you have something close to Greek yoghurt you would buy in a tub.
After 24 to 48 hours the yoghurt loses so much liquid it transforms into labneh, a soft, tangy, spreadable cheese used across the Middle East and Eastern Mediterranean. At this point it is thick enough to roll into balls, which are traditionally coated in herbs, chilli flakes, or za’atar and stored in olive oil. The longer you leave it beyond 24 hours, the firmer and more concentrated the flavour becomes.
The whey that drains off is not waste. It is full of protein and has a pleasant, lightly sour flavour. Use it in bread dough, smoothies, or in place of water when cooking grains. I just drink it as is.
What to serve this cucumber and yoghurt salad with
This salad is a perfect side dish to anything Greek or Middle Eastern. It works alongside my Greek lamb yvetsi, stuffed into pita with my Greek lamb souvlaki, or as part of a spread with my classic Greek moussaka. It also pairs beautifully with grilled chicken, roasted fish, or simply eaten alongside warm flatbread.
- 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
- 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
-
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
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.
More Greek Recipes You Will Love
My Best Greek Lamb Souvlaki Recipe
Chicken kebabs with yoghurt, paprika & lemon
The best slow-roasted lamb shoulder with harissa and garlic
A classic Greek lamb Moussaka
Greek panzanella salad
Halloumi saganaki with sultanas & pecans
Easy No Yeast Air Fryer Flatbread Pita
BUY MY eBOOKÂ COMFORT
 Find me on Instagram & Pinterest
 Â