Greek Cucumber Salad

Greek Cucumber Salad

Our simple Greek Cucumber Salad is light, refreshing, and ready in a snap. At under 50 calories and more than a third of daily recommended calcium per serving, it’s the perfect side dish for special occasions or any day of the week. Cooking for one? Prepare the dressing to use as a dip for sliced cucumbers. The entire recipe, which serves four, is under 200 calories. Yep, the whole thing.

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Greek Cucumber Salad

Greek Cucumber Salad

  • Author: Fresh. Out.
  • Prep Time: 10
  • Total Time: 10
  • Yield: Serves 4 1x
  • Category: Sides, Salads
  • Cuisine: Greek
  • Diet: Gluten Free

Description

Greek Cucumber Salad


Scale

Ingredients

  • 1 large English cucumber (about 12″)
  • 1/2 cup plain Fage 2% Greek yogurt 
  • 1 large garlic clove, minced
  • 1/2 lemon, juiced
  • 1/4 medium red onion, very thinly sliced
  • 1/2 tsp dried dill
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • Optional: Fresh dill for garnish, extra salt for sweating the cucumber.

Instructions

For the Cucumber

  1. Wash and dry the cucumber and trim off ends. Quarter lengthwise, then slice crosswise about 1/8 to 1/4″ thick (to preference). Note: thinner slices will be more delicate when mixing with the yogurt dressing. 
  2. Option 1: Place slices in a colander on top of a large plate and refrigerate. The cucumbers will continue to give off water, and this allows some to drain off. This option is ideal if you will be serving the salad immediately.
  3. Option 2: Place slices in a single layer on a paper towel lined baking sheet. Sprinkle with 1/4 tsp salt and refrigerate. Blot salt and excess water from the cucumbers with a paper towel before adding to the yogurt sauce. This option is ideal if you will be serving the salad at a party or buffet style.

For the Yogurt Dressing

  1. Combine yogurt, dill, garlic, red onion, lemon juice, and ground black pepper in a medium bowl. 
  2. Refrigerate 10-20 minutes to let the flavors release. 

Putting it Together

  1. When ready to serve, add the dressing and strained or blotted cucumbers to a large bowl and toss to coat evenly. 
  2. Add up to 1/8 tsp salt, to taste (you may not need this if you used the salt/sweat method on the cucumber slices). Serve immediately.

Notes

Refrigerate leftovers up to 2 days. The cucumbers will continue to give off liquid, thinning the dressing (but it’s still delicious). Stir before eating leftovers.

If you know you’ll have leftovers, keep the cucumber slices and dressing separate until ready to eat/serve.

Total time does not include refrigeration time. 

Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 49.3, Fat: .6g, Saturated Fat: .4g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 2.9mg, Sodium: 19.2g, Potassium: 58.7mg, Carbohydrates: 5.4g total/5.4g net, Fiber: .1g, Sugar: 1.26g, Protein: 4g, Vitamin A: 2.3%, Vitamin C: 5.8%, Calcium: 36.2%, Iron: 1.9% (based on 2,000 calorie diet).

Keywords: GREEK CUCUMBER SALAD, CUCUMBER SALAD, LOW-FAT, LOW-CALORIE, HEALTHY SIDE DISHES, PARTY FOOD, WEEKNIGHT MEALS, EASY RECIPES, HEALTHY RECIPES, GLUTEN-FREE, GRAIN-FREE

GREEK CUCUMBER SALAD
GREEK CUCUMBER SALAD

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