Cucumber Salad Recipe

Prep cucumbers

Wash cucumbers. If using English cucumber leave skin on; if thick-skinned, peel stripes. Slice cucumbers 1/8–1/4 inch thick (or halve lengthwise and thinly slice for rounds). Measure approx. 2 cups sliced.

Prep onion and tomatoes

Peel and halve the red onion. Slice very thinly into half-moons and separate layers. If using cherry tomatoes, halve them. Place cucumbers, onion, and tomatoes in a large mixing bowl.

Lightly toss cucumbers, onion, and tomatoes so they are evenly distributed and set aside while you make the dressing (this helps flavors meld).

Combine dressing

In a medium bowl or jar, add 1/2 cup yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon honey, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously until smooth and slightly airy (or close jar and shake) to emulsify the oil into the yogurt and lemon. Taste and adjust: add up to 1/2 teaspoon more salt or a splash more lemon if you prefer brighter acidity.

Pour the dressing over the cucumber mixture. Add the chopped fresh dill (3 tablespoons) and chopped mint (1 tablespoon). Gently toss with a large spoon or two forks until all vegetable slices are evenly coated.

Let the salad sit at room temperature for 10–15 minutes or chill 20–30 minutes to allow flavors to meld. If chilling, give it a quick stir before serving.

Taste and adjust seasoning. Sprinkle crumbled feta (1/4 cup) and toasted sunflower seeds or sliced almonds (2 tablespoons) on top if using. Serve chilled or at cool room temperature.