Cucumber, Yoghurt & Dill Salad

Cucumber, yoghurt and dill salad with thin slices of cucumber folded through thick Greek yoghurt, garlic, lemon and olive oil. Cool, creamy and fresh, it makes a simple side for roast lamb, grilled meats and generous shared meals.

Thin slices of cucumber folded through thick Greek yoghurt with a little garlic, a squeeze of lemon and plenty of fresh dill. I keep the cucumber sliced rather than grated so it eats like a proper salad, each piece generously coated but still crisp, rather than disappearing into a dip. A short salting first draws out the extra water, which keeps the yoghurt thick and creamy right to the bottom of the bowl. Set beside slow-roasted lamb or anything from the grill, it brings a cool, fresh contrast that makes the whole table feel lighter.

Prep: 10 min · Serves: 6 · Cuisine: Mediterranean · Category: Salad

Ingredients

Cucumber, Yoghurt & Dill Salad

• 2 Lebanese cucumbers, or 1 large continental cucumber
• 350 g thick Greek yoghurt
• 1 small garlic clove, finely grated
• 2 tbsp fresh dill, finely chopped, plus extra to finish
• 1 tbsp extra virgin olive oil, plus a little extra to finish
• 1 tbsp fresh lemon juice
• ½ tsp sea salt, plus extra for salting the cucumber
• Black pepper

Method

1. Thinly slice the cucumber and place in a colander. Sprinkle lightly with salt and leave to drain for 15 to 20 minutes.
2. Pat the cucumber thoroughly dry with paper towel or a clean tea towel.
3. In a bowl, combine the Greek yoghurt, garlic, dill, olive oil, lemon juice, sea salt and a little black pepper.
4. Gently fold the cucumber through the yoghurt shortly before serving, keeping the slices intact and visible.
5. Finish with a little extra dill and a light drizzle of olive oil.

Serving Suggestion

Serve chilled or cool alongside Slow-Roasted Garlic, Rosemary & Lemon Lamb Shoulder and Roasted Capsicum Salad with Garlic & Vinegar. The creamy yoghurt and crisp cucumber are especially good against richly roasted meat.

Storage & Make Ahead

The yoghurt dressing can be mixed several hours ahead and kept in the fridge. You can salt and drain the cucumber ahead too, but fold it through the yoghurt close to serving so the salad stays fresh and the dressing stays thick. Refrigerate leftovers and use within 2 days.

Useful Questions

Why salt the cucumber first? Salting draws out some of the cucumber's excess moisture before it meets the yoghurt, so the finished salad stays creamy rather than watery.

Is this tzatziki? Not quite. The cucumber stays sliced and visible, so it eats as a creamy cucumber salad rather than a thick grated-cucumber dip.

Notes

Don't skip the salting and draining. Even firm cucumber releases enough water to noticeably loosen thick Greek yoghurt.

Pat the cucumber properly dry after draining rather than simply shaking off the excess. Fold the cucumber through shortly before serving. You want clearly sliced cucumber generously coated in yoghurt, not cucumber lost in a dip.

Keep the garlic gentle. One small clove gives the yoghurt enough savoury bite without overwhelming the dill and cucumber.

The Grace Table Tip

Use genuinely thick Greek yoghurt. A looser yoghurt combined with freshly sliced cucumber will thin out quickly on the plate.