Cucumber Salad
A refreshing, vibrant salad with cucumber and carrot, perfect as a light meal, a side for grilled meats, poultry, or fish, or even as a flavorful filling for cold sandwiches. Packed with vitamins, protein, and fiber, this salad is as nutritious as it is delicious
A refreshing, vibrant salad with cucumber and carrot, perfect as a light meal, a side for grilled meats, poultry, or fish, or even as a flavorful filling for cold sandwiches. Packed with vitamins, protein, and fiber, this salad is as nutritious as it is delicious
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
Servings: 6
- 2 small, tender cucumbers
- 2 carrots
- 1 red Florina pepper (or any sweet red pepper), finely diced
- 3 tbsp mashed garlic
- 200 g (about ¾ cup) strained Greek yogurt
- ¼ cup olive oil
- 4 tbsp vinegar (white wine or apple cider)
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- Salt, to taste
Directions
Prepare the Vegetables
Wash the cucumbers thoroughly. Cut them lengthwise into quarters. Keep the skin on—it adds color, crunch, and nutrients.
Remove the seeds (optional—this reduces moisture if you prefer a drier salad). Dice into small cubes (about the size of playing dice).
Peel and dice the carrots to the same size.
Remove the stem, seeds, and membrane from the pepper, then finely dice.Combine Ingredients
In a large bowl, add all the chopped vegetables.
Add the salt, yogurt, olive oil, vinegar, dill, and mint.
Mix thoroughly until the yogurt evenly coats all the ingredients.Chill
Refrigerate for at least 1 hour before serving. This helps the flavors meld and gives a cooler, more refreshing result.
Serve
Serve chilled as a light lunch, or a side dish for grilled fish, chicken, or meat.
Recipe Tips
- Let it rest for 1 hour before serving for best results
- Use it as a filling for wraps or pita sandwiches.
- Customize with extras like avocado, celery, or boiled egg for added protein.
