Yogurt-Cucumber Salad

This cucumber yogurt salad is a lighter take on the classic creamy cucumber side dish, using yogurt instead of sour cream or mayo. Dill, dry mustard, white vinegar, and black pepper season the dressing into something tangy and herby that coats the chunky cucumbers and chopped onion without feeling heavy.

The dressing comes together with a quick whisk. Yogurt, seasonings, and vinegar beaten smooth, then half a cup gets tossed with the cucumber and onion. The rest stays on the side for adding later if the salad absorbs the dressing during chilling (it will).

This is a ten-minute, no-cook recipe that benefits from time in the fridge. The flavors meld and the cucumbers soften slightly, absorbing the tangy yogurt dressing throughout.

Chef Tips

• Coarsely chop the cucumbers so they stay crunchy after chilling. Fine dice turns to mush in the yogurt.
• Stir occasionally while chilling. Cucumbers release water that pools at the bottom, and stirring redistributes the dressing.
• Use plain full-fat or whole milk yogurt for the best flavor and texture. Fat-free yogurt can taste thin and sour.
• The optional cup of cooked macaroni turns this from a side salad into a proper pasta salad.

Variations

• Add fresh dill instead of dried for a brighter, more aromatic flavor.
• Stir in halved cherry tomatoes for color and a burst of acidity.
• Use Greek yogurt for a thicker, more tangy dressing that clings to every piece.