Name: Fadi’s Mediterranean Grill - Memorials Cucumber & Yogurt Recipe
Cook time: 40 min
Total time: 40 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3 cups English cucumbers; 3 cups Greek yogurt (plain, full-fat or 2%); 0.5 cups Fresh dill, finely chopped; 3 tbs Lemon juice; 2 tbs Extra-virgin olive oil; 2 tsp Garlic, minced (about 2 medium cloves); 2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 tbs Mint leaves, finely chopped (optional); 1.5 cups Cherry tomatoes, halved (for garnish); 0.75 cups Toasted pine nuts or chopped walnuts (optional, garnish); 1 tbs Lemon zest (optional, for brightness); 1 cups Microgreens or baby arugula (optional, for garnish)

Method

Cucumber & Yogurt Cups (assembly and prep)

Prep cucumbers

Wash and dry the cucumbers. If using English cucumbers with thin skin, you may leave the skin on; otherwise peel. Slice cucumbers into 1/4-inch rounds. Place ~3 cups of cucumber slices in a colander, sprinkle with 1 teaspoon kosher salt, toss and let sit 10 minutes to gently draw out excess water. After 10 minutes, press or pat cucumbers dry with clean kitchen towels or paper towels to remove released moisture.

Make yogurt dressing

In a large bowl, combine 3 cups Greek yogurt, 3 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 2 teaspoons minced garlic, 1/2 cup finely chopped fresh dill, 2 tablespoons chopped mint (if using), 1 teaspoon black pepper and 1 teaspoon kosher salt (adjust to taste). Whisk until smooth and creamy. Taste and adjust acidity or salt — add up to 1 tablespoon more lemon juice or 1/2 teaspoon more salt if desired. If the dressing is very thick, thin slightly with 1–2 tablespoons cold water or milk until spreadable.

Combine cucumbers with dressing

Fold the dried cucumber slices into the yogurt dressing until evenly coated. Stir gently to avoid breaking slices; aim for cucumbers to be well coated but not sitting in excess liquid. Chill the mixture 15–20 minutes to let flavors meld (optional but recommended for offices where you prepare ahead).

Prepare garnishes

While the mixture chills, halve the cherry tomatoes, toast pine nuts or chop and toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden, then cool. Zest one lemon and set aside microgreens or baby arugula for plating.

Portion into cups

For a group package of about 12 servings, spoon approximately 1/3 cup of the cucumber-yogurt mixture into each 6–8 oz disposable or reusable cup. Top each cup with 1–2 halved cherry tomatoes, a sprinkle (about 1 tablespoon) of toasted nuts, a pinch of lemon zest, and 1–2 teaspoons of extra-virgin olive oil if desired. Finish with a small sprig of dill or a few microgreens and a grind of black pepper.

Storage and transport

Cover cups tightly with lids or plastic wrap and keep refrigerated until pickup/delivery. For best texture, store garnishes (nuts, microgreens) separately and add within 1 hour of serving if transport will be longer than 30–45 minutes. Keeps well refrigerated for up to 48 hours; discard if left above 40°F (4°C) for more than 2 hours.