Creamy Cucumber Mint Yogurt Salad – No Dill

Simple side salads don’t have to be predictable — and they don’t need to be built around lettuce. If you have crisp cucumbers and a handful of fresh herbs, this cucumber salad tossed in a tangy yogurt dressing is a bright, refreshing choice. It’s quick to prepare, full of texture from toasted walnuts and thinly sliced red onion, and makes a great accompaniment to grilled or roasted fish, chicken, or a summer grain bowl.

This salad comes together in about 10 minutes. Salted and drained cucumbers stay crisp, the yogurt dressing is cool and herby, and the toasted walnuts add a warm crunch. The salad will keep well in an airtight container in the refrigerator for 24 hours, so you can make it ahead for a lunch or dinner side.

How to Make a Cucumber Salad Without Dill

Start by slicing the cucumbers into 5 mm (about ¼ inch) half-moons. Place them in a fine-mesh sieve or large colander set over a bowl. Season the cucumber slices generously with salt and stir to combine. The salt will draw out excess water and keep the cucumbers crisp; allow them to drain for 10–15 minutes while you prepare the remaining components.

While the cucumbers are draining, toast the walnuts to deepen their flavor. Roughly chop the walnuts, spread them across a rimmed baking sheet, and toast in a 180°C / 350°F oven for 6–8 minutes, or until they are golden and very fragrant. Watch them closely so they don’t burn. Remove from the oven and set aside to cool.

To make the dressing, combine plain Greek yogurt with a grated garlic clove in a small bowl. Add finely chopped fresh herbs — mint, parsley, and oregano work beautifully here. If you don’t have every herb listed, use whatever combination you do have; the dressing is flexible. Add 2 tablespoons of fresh lemon juice and season generously with freshly ground black pepper. I usually skip adding salt to the dressing because the cucumbers have already been salted. Whisk until the dressing is smooth and well combined.

Drain the cucumbers thoroughly, then transfer them to a large mixing bowl. Add the toasted walnuts and thinly sliced red onion. Pour the yogurt-herb dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed — add a pinch more salt or pepper if it suits your palate. Serve immediately alongside your main course or chill briefly before serving.

Cucumber Yogurt Mint Salad (No Dill!)

This uncomplicated cucumber salad is tossed in a bright yogurt and herb dressing. It’s quick to make, refreshingly cool, and perfect for warm weather meals. The recipe serves four and takes about 10 minutes from start to finish.

Ingredients

• 2 Persian cucumbers, sliced into 5 mm (¼ in) half-moons
• 25 g (¼ cup) walnuts, roughly chopped
• 65 g (¼ cup) plain Greek yogurt
• 1 clove garlic, grated
• 2 tsp fresh mint, finely chopped
• 1 tsp fresh parsley, finely chopped
• 1 tsp fresh oregano, finely chopped
• 2 tbsp fresh lemon juice
• ½ red onion, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 180°C / 350°F. Place the cucumber slices in a fine-mesh sieve set over a bowl. Season generously with salt, stir, and allow them to drain for 10–15 minutes.
2. Spread the chopped walnuts on a rimmed baking sheet and toast in the oven for 6–8 minutes, until golden and fragrant. Remove and set aside to cool.
3. In a small bowl, whisk together the Greek yogurt, grated garlic, chopped mint, parsley, and oregano. Add the lemon juice and season with plenty of black pepper. Whisk until smooth.
4. Drain the cucumbers well and transfer them to a large bowl. Add the thinly sliced red onion and toasted walnuts. Pour the dressing over the salad and toss gently to coat. Taste and adjust salt and pepper as needed. Serve immediately, or chill briefly before serving.

Nutrition (per serving)

Serving and storage: Serve this salad immediately for the crispiest texture, or store in an airtight container in the refrigerator for up to 24 hours. The flavors meld nicely with a short rest, but the walnuts and cucumbers are best enjoyed when still crisp.

Have questions or tried the recipe? Leave a comment below to share your experience and any tweaks you made.