Creamy Greek Cucumber Salad 

This Creamy Greek Cucumber Salad offers a delightful blend of crisp cucumbers, tangy Greek yogurt, and aromatic herbs. The addition of caramelized onions introduces a surprising sweetness, elevating the salad's flavor profile. Perfect as a refreshing side dish for summer meals or as a light main course.

Full Recipe:

Ingredients

• 2–3 seedless cucumbers (such as English or Persian), thinly sliced

• 1 teaspoon kosher salt

• 1 cup plain Greek yogurt (full-fat recommended)

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• 2 tablespoons extra virgin olive oil

• ¼ cup fresh dill, chopped

• Fresh ground black pepper, to taste

• Optional: ½ medium red onion, thinly sliced

• Optional: 1 small shallot, finely diced

• Optional: 1 tablespoon olive oil (for caramelizing onions)

Directions

1. Prepare the Cucumbers: Place the thinly sliced cucumbers in a colander, sprinkle with kosher salt, and gently massage the slices for 2–3 minutes. Let them rest for 20–30 minutes to draw out excess water.

2. Caramelize the Onions (Optional): In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallot and cook, stirring occasionally, until golden brown and softened, about 15–20 minutes. Set aside to cool.

3. Make the Dressing: In a bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, and black pepper until smooth and well combined.

4. Assemble the Salad: After the cucumbers have rested, pat them dry with paper towels to remove excess moisture. In a large bowl, combine the cucumbers, caramelized onions (if using), and the yogurt dressing. Toss gently to coat evenly.

5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional fresh dill if desired.

Nutritional Information (per serving, based on 4 servings)

• Calories: Approximately 160 kcal

• Protein: 5.8 g

• Carbohydrates: 10 g

• Fat: 12 g

• Sodium: 412 mg

• Cholesterol: 6.2 mg

• Sugar: 4.8 g