Cucumber Salad Recipe

Slice cucumbers

Wash cucumbers and trim the ends. If skin is thick, peel alternating stripes or peel completely. Using a sharp knife or mandoline set to 1/8 inch (3 mm), thinly slice cucumbers. Place slices in a large mixing bowl.

Salt and drain (optional)

If cucumbers are very watery, sprinkle 1/2 teaspoon of the salt over them, toss, and let sit in a colander for 10 minutes. After resting, gently squeeze or pat dry with paper towels and return to the bowl. This step reduces sogginess.

Slice onion and tomatoes

Thinly slice the red onion and add to the bowl with cucumbers. If using cherry tomatoes, halve them and add as well. Add the chopped dill and parsley.

In a small bowl or jar, combine the Greek yogurt, apple cider vinegar, olive oil, honey (or sugar), Dijon mustard (if using), minced garlic, remaining salt (about 1/4 to 1/2 teaspoon depending on whether you used salt earlier), and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning: add more vinegar for acidity, honey for sweetness, or salt/pepper as needed.

Pour the dressing over the prepared vegetables. Gently toss until all cucumber and onion slices are evenly coated. Refrigerate for at least 15 minutes to allow flavors to meld (up to 1 hour).

Give the salad a final taste and adjust seasoning if needed. Garnish with a few extra dill sprigs. Serve chilled or at cool room temperature as a side dish.