Ingredients
- 2 large English cucumbers (or 5–6 small Persian), thinly sliced
- 3/4 tsp fine salt (for de-watering; more to taste)
- 1/4 small red onion, paper-thin slices
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh mint, chopped
- 1 cup Greek yogurt (2% or 5%)
- 1 1/2 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 1/2 tsp lemon zest
- 1 small garlic clove, micro-grated
- 1 tsp white wine vinegar
- 1/4 tsp black pepper
- 1/2–1 tsp honey or sugar (optional, to balance)
- 1 cup cooked chickpeas, rinsed and dried (optional)
- 4–8 oz grilled chicken, sliced (optional protein)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup crumbled feta (optional)
Equipment
- mixing bowl for salad base
- small bowl or jar for dressing
- whisk
- salad spinner for de-watering cucumbers
- microplane or zester for garlic and lemon
- knife and cutting board
Method
- Toss sliced cucumbers with 3/4 tsp salt and rest 10 minutes to draw out water. Squeeze or spin dry before dressing.
- Whisk together Greek yogurt, olive oil, lemon juice and zest, garlic, vinegar, pepper, and honey (if using) until creamy and smooth.
- Fold in cucumbers, red onion, dill, and mint. Mix gently to coat evenly.
- Add chickpeas, chicken, tomatoes, or feta if desired. Adjust lemon, salt, and pepper to taste.
- Chill 10–20 minutes if time allows before serving.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 260mgPotassium: 330mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 6mgCalcium: 90mgIron: 1mg
Notes
Dairy-free: Substitute thick coconut yogurt and add 1 tsp Dijon plus 1–2 tsp olive oil.
Extra-crisp: Always de-water cucumbers before dressing.
Make-ahead: Store veggies and dressing separately; combine day-of.
Equipment: Salad spinner, microplane/zester.
Alternate Methods: Air Fryer (chickpeas): Dry 1 cup chickpeas and air-fry 390°F (200°C) for 10–14 min, shaking mid-way; salt while hot.
Oven (pita chips): Brush pita with olive oil; bake 375°F (190°C) for 8–10 min until crisp.
Stovetop (chicken): Sear thin chicken cutlets 3–4 min/side to 165°F (74°C).
Slow Cooker (lemon-dill chicken): Cook chicken breasts on LOW 2.5–3.5 hrs with lemon, dill, and broth to 165°F (74°C); slice when cool.
Extra-crisp: Always de-water cucumbers before dressing.
Make-ahead: Store veggies and dressing separately; combine day-of.
Equipment: Salad spinner, microplane/zester.
Alternate Methods: Air Fryer (chickpeas): Dry 1 cup chickpeas and air-fry 390°F (200°C) for 10–14 min, shaking mid-way; salt while hot.
Oven (pita chips): Brush pita with olive oil; bake 375°F (190°C) for 8–10 min until crisp.
Stovetop (chicken): Sear thin chicken cutlets 3–4 min/side to 165°F (74°C).
Slow Cooker (lemon-dill chicken): Cook chicken breasts on LOW 2.5–3.5 hrs with lemon, dill, and broth to 165°F (74°C); slice when cool.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!