Blog

I have a confession to make: I once brought this salad to a friend’s summer barbecue, thinking of it as just a simple, last-minute side dish. I almost didn’t bring it at all. But by the end of the night, more people had asked me for this recipe than for the secret to the host’s legendary brisket. It completely stole the show!

It all started with a new vegetable peeler and an overzealous trip to the farmers’ market. The result was these gorgeous, delicate cucumber ribbons, and I knew a heavy, mayo-based dressing just wouldn’t do. Instead, I whisked together a light, tangy Greek yogurt dressing, zested a whole lemon into it, and loaded it with fresh herbs. The result is a dish that’s ridiculously refreshing, looks incredibly elegant, and is your secret weapon for any potluck or dinner party.

It’s the perfect, cooling counterpoint to rich, smoky barbecue, a bright addition to any dinner table, and honestly, I’ve even eaten a big bowl of it for lunch all by itself.

Why This Recipe Works

You’re going to absolutely love this recipe, and here are a few reasons why it’s become a staple in my kitchen:

• The Perfect Texture: Creating cucumber “ribbons” isn’t just for looks! They have a wonderful, tender-crisp texture and hold the creamy dressing perfectly. Plus, we use a simple trick to sweat the cucumbers first, which guarantees your salad will be crisp and flavorful, never watery.
• Bright, Bold Flavors: The dressing is the star. It’s creamy from the Greek yogurt, but still feels incredibly light and zesty thanks to the fresh lemon juice, lemon zest, and a splash of apple cider vinegar. It’s a vibrant flavor combination that wakes up your taste buds.
• Effortless Elegance: This salad looks like something you’d get at a fancy restaurant, but it comes together in minutes with just a peeler and a whisk. It’s the perfect way to impress your guests without spending hours in the kitchen.

What You’ll Need

Here’s a quick look at the ingredients. The beauty of this salad is its simplicity, so try to use the freshest ingredients you can find!

• Seedless Cucumbers: English or Persian cucumbers work best here as they have thin skins and minimal seeds.
• Flaky Sea Salt: This is great for drawing moisture out of the cucumbers, but regular salt works in a pinch.
• Full-Fat Greek Yogurt: Don’t skimp here! The full-fat version provides the creamiest texture and richest flavor for the dressing.
• Extra-Virgin Olive Oil: A good quality olive oil adds a smooth, fruity note.
• Apple Cider Vinegar: Provides a gentle, tangy kick that complements the lemon perfectly.
• Red Onion: You only need a little, minced very finely, for a subtle, sharp bite.
• Fresh Herbs: A combination of fresh chives and flat-leaf parsley gives the salad a bright, clean flavor. Fresh is definitely best!
• Lemon: We use both the zest and the juice for a powerful, multi-layered lemon flavor.
• Garlic Powder & White Pepper: These add a savory depth that rounds out the dressing beautifully.

Step-by-Step Instructions

1. Create the Ribbons: First, let’s make those gorgeous ribbons. Using a standard vegetable peeler or a mandoline on its thinnest setting, slice the unpeeled cucumbers lengthwise into long, elegant strips.
2. Sweat the Cucumbers: Place the ribbons in a large mesh sieve in your sink. Sprinkle them with the flaky sea salt and give them a gentle toss. Don’t skip this step! Let them sit for about 25 minutes. You’ll see water begin to drip out, which is exactly what we want for a crisp, non-watery salad.
3. Whisk the Dressing: While the cucumbers are resting, grab a wide serving bowl and whisk together the Greek yogurt, olive oil, and apple cider vinegar until it’s perfectly smooth and creamy.
4. Add the Aromatics: Stir the finely minced red onion, chopped chives, parsley, lemon juice, lemon zest, and garlic powder directly into the dressing. Let it sit for a few minutes so the flavors can mingle.
5. Dry and Combine: Now, back to the cucumbers. Gently squeeze handfuls of the ribbons to get rid of any extra water, then lay them on a clean kitchen towel. Pat them as dry as you possibly can. Once they’re dry, add them to the bowl with your beautiful dressing.
6. Toss and Season: Use tongs to gently fold the ribbons into the dressing until every piece is lightly coated. Add a pinch of white pepper. Now, the important part: Taste before adding more salt. The cucumbers will already be a bit salty from the sweating step, so you may not need any more.
7. Chill Out: Cover the bowl and pop it in the refrigerator for at least 30 minutes. This little rest helps the salad get cold and allows the flavors to meld together into something truly special.

Expert Tips for Success

• Make-Ahead Advice: This salad is best enjoyed within a few hours of making it. If you need to prep ahead, you can make the dressing and store it in an airtight container for up to 2 days. Prepare the cucumbers and combine everything just before you’re ready to serve.
• Ingredient Swaps: Feel free to play with the herbs! Fresh dill is a classic and fantastic substitute for the chives and parsley. For an even richer dressing, you could use crème fraîche instead of Greek yogurt.
• Avoid a Watery Salad: The two most important steps are sweating the cucumbers with salt and patting them completely dry. If you do this, you’ll have a perfectly creamy and crisp salad every single time.

Serving & Pairing Ideas

This salad is an absolute dream side dish. It’s light enough that it doesn’t weigh you down and pairs wonderfully with almost any main course.

It’s fantastic alongside grilled salmon, roasted chicken, or lamb chops. We especially love it with spicy foods—serve it with tacos or spicy barbecue to provide a cool, refreshing balance. For a simple and elegant lunch, just pair it with a slice of crusty bread to sop up any leftover dressing.