Minted Cucumber Salad
A refreshing cucumber and onion salad brightened by a tangy yogurt‑mint dressing, offering a crisp, cool side perfect for any meal.
15 mins
6 servings
Ingredients
- 3 English Cucumbers
- 3 tablespoons Mint (Fresh)
- ¾ Small Red Onion
- ¾ cup Yogurt (Greek)
- ¾ teaspoon Kosher Salt
- 1 ½ tablespoons Lemon (Juice)
- ⅜ teaspoon Black Pepper
- 1 ½ tablespoons Olive Oil
Directions
- Mise en place: rinse the cucumbers and onion, cut the cucumbers into half‑inch pieces, slice the onion thinly, and set out the yogurt, lemon juice, olive oil, salt, pepper, and mint.
- Place the cucumber pieces and onion slices in a wide bowl, scatter a pinch of salt over them, and let the mixture rest for five minutes so the vegetables release some moisture.
- After the resting time, tilt the bowl and discard any liquid that has collected.
- In a separate small bowl, whisk together the half‑cup of yogurt, one tablespoon of lemon juice, one tablespoon of olive oil, a pinch of black pepper, and two tablespoons of chopped mint until the dressing is smooth.
- Add the drained cucumber‑onion blend to the yogurt dressing, folding gently until every bite is evenly coated.
- Give the salad a quick taste; if more seasoning is desired, sprinkle in an additional pinch of salt, then serve it chilled or at room temperature.
