Slice the cucumbers into thin slices. If you want to prevent them from releasing too much water, sprinkle them lightly with salt and let them drain for 10 minutes in a colander. Then, rinse and pat dry with a paper towel.
Step 2: Prepare the Vegetables
Grate the carrot and dice the tomato. Finely slice the red onion. Set aside.
Step 3: Prepare the Creamy Dressing
In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, cider vinegar, and olive oil. Add the dill or chives, then season with salt and pepper to taste.
Step 4: Assemble the Salad
In the salad bowl, combine the cucumbers, carrots, tomato, and onion. Pour the creamy dressing over the vegetables and toss gently to coat them well.
Step 5: Serve
Cover the salad and let it sit in the refrigerator for 15 to 30 minutes before serving. This allows the flavors to develop. Sprinkle with sesame or sunflower seeds just before serving for a touch of crunch.
Tips and Tricks
Customization: Add corn, diced bell peppers, or even a few chickpeas for a more filling version.
Vegan Version: Replace the mayonnaise with a plant-based alternative and use soy or coconut yogurt.
Prepare in advance: You can prepare this salad a few hours in advance, but add the dressing at the last minute to prevent it from becoming too runny.
Variations
For a tangier twist, replace the Greek yogurt with sour cream or crème fraîche. If you prefer a dairy-free version, coconut yogurt or a tahini-lemon dressing works well. To add more protein, mix in chickpeas, grilled chicken, or feta cheese. For extra freshness, toss in avocado slices or radishes. Spice lovers can sprinkle red pepper flakes or add a dash of hot sauce.
For a different texture, swap the grated carrot for julienned bell peppers or shredded cabbage. If you enjoy herbs, try adding mint or parsley alongside the dill. A touch of honey or maple syrup can balance the acidity if the dressing tastes too sharp. For a Middle Eastern flair, sprinkle sumac or za’atar over the salad before serving.
If you’re short on time, use a mandoline to slice the cucumbers and onion uniformly. Pre-made coleslaw mix can replace the grated carrot for convenience. For a richer dressing, increase the mayonnaise or add a teaspoon of Dijon mustard. Roasted garlic or horseradish can deepen the flavors for a more complex taste.
Tips
To prevent a watery salad, sprinkle the sliced cucumbers with salt and let them sit for 10 minutes before rinsing and patting dry. This step keeps the salad crisp. If using regular yogurt instead of Greek, strain it through a cheesecloth to thicken it. For the best flavor, let the salad chill for at least 30 minutes before serving to allow the dressing to meld.
Cutting the vegetables uniformly ensures even bites and a pleasing texture. Taste the dressing before adding it to the salad—adjust the lemon, salt, or sweetness as needed. If serving outdoors, keep the salad cool by placing the bowl over ice. Toasted seeds or nuts should be added just before eating to maintain their crunch.
For a visually appealing dish, layer the ingredients in a glass bowl or arrange them on a platter. Garnish with extra herbs or a drizzle of olive oil. If the salad sits too long, drain excess liquid before serving. Pair it with grilled meats or fish for a complete meal.
How to Store
