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Zesty Lemon Cucumber Salad

This refreshing cucumber salad features crisp ribbons of cucumber tossed in a tangy, creamy yogurt dressing infused with lemon and fresh herbs. It’s an effortlessly elegant side dish, perfect for warm-weather gatherings, barbecues, or as a cooling accompaniment to spicy meals.

  • Total Time45 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 2 large seedless cucumbers (about 1 ½ lbs / 680 g total)
  • 1 ½ tsp flaky sea salt (plus more to taste)
  • ⅓ cup 75 g full-fat Greek yogurt
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp apple cider vinegar
  • ¼ cup 40 g finely minced red onion
  • 3 tbsp chopped fresh chives
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp fresh lemon juice
  • Zest from 1 large lemon
  • ¼ tsp garlic powder
  • Pinch of white pepper

Instructions

  1. Prepare the Cucumber Ribbons: Using a vegetable peeler or the thinnest setting on a mandoline, slice the unpeeled cucumbers lengthwise into long ribbons.
  2. Sweat the Cucumbers: Place the cucumber ribbons into a large mesh sieve and set it in the sink. Sprinkle evenly with 1 ½ teaspoons of flaky sea salt and toss gently. Let the ribbons stand for 25 minutes to draw out all the excess water.
  3. Make the Dressing: While the cucumbers are resting, combine the Greek yogurt, extra-virgin olive oil, and apple cider vinegar in a wide serving bowl. Whisk until the mixture is smooth and creamy.
  4. Add Aromatics: Stir the minced red onion, fresh chives, parsley, lemon juice, lemon zest, and garlic powder into the dressing.
  5. Dry and Combine: Gently squeeze the cucumber ribbons to expel any remaining water, then place them on a layer of kitchen towels and pat thoroughly dry. Transfer the dried ribbons to the bowl with the dressing.
  6. Toss and Season: Using tongs, gently fold the cucumber ribbons into the dressing until they are evenly coated. Season with a pinch of white pepper. Taste the salad and add more salt only if necessary, as the cucumbers will have retained some saltiness.
  7. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely before serving.

Notes

  • Storage: This salad is best enjoyed the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, though the cucumbers will continue to soften.
  • Ingredient Variations: For a more classic Scandinavian flavor, you can substitute the chives and parsley with an equal amount of fresh dill. A teaspoon of Dijon mustard can also be whisked into the dressing for an extra layer of complexity.
  • Serving Suggestions: This dish pairs beautifully with grilled salmon, roasted chicken, or lamb chops. It also serves as a perfect cooling counterpoint to spicy curries or tacos.

Nutrition Facts (per serving): Calories: 96 kcal | Total Fat: 8 g (Saturated Fat: 1.5 g) | Total Carbs: 5 g (Fiber: 1 g, Sugars: 3 g) | Protein: 2 g | Sodium: 308 mg | Cholesterol: 1 mg | Potassium: 182 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Modern European

Nutrition

  • Calories: 96

Find it online: https://dietareas.com/2025/06/25/the-unforgettable-lemon-cucumber-salad-that-stole-the-show/