Ingredients
- 2 English cucumbers, thinly sliced
- 2 shallots, thinly sliced
- Large handful mixed fresh herbs — any combination of cilantro, mint, dill, parsley, tarragon, or basil
Dressing
- 1/4 cup whole milk Greek yogurt
- 1 tbsp vinegar (white wine or rice)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Assemble
- Whisk together yogurt, vinegar, and olive oil until smooth. Season with salt and pepper.
- Add cucumbers, shallots, and herbs to a bowl.
- Pour dressing over and toss gently to coat.
- Taste and adjust salt.
Storage
- Best eaten the day it's made. Keeps up to 2 days in the fridge — cucumbers will release water and dilute the dressing.
Variations
- Dairy-free — use coconut yogurt or swap for a simple lemon vinaigrette.
- More substantial — add chickpeas or crumbled feta.
- Mintier — go heavy on mint and add a pinch of sumac over the top.
Added Aug 27, 2026 · Updated Aug 27, 2026