Let’s Lighten Up!
We love a mayo-based side dish as much as the next person, but we can surely all agree that a few weeks into BBQ season, most of us are hitting a wall with all that heaviness. When it’s hot out, what we really crave is food that cools and refreshes. Enter this crisp, light, creamy cucumber salad recipe. Chickpeas add texture and protein, while fresh herbs like mint, parsley and dill—in both the dressing and the salad itself—are a visual (and edible) reminder of the lush garden bounty of summer. It’s creamy, yes—but rich? Nope! Sliver-thin slices of cucumber are tossed in a zippy, yogurt-based dressing that is inspired by everything we love about Greek tzatziki sauce and ensures that this recipe easily qualifies as a healthy cucumber salad. If you’re serving it alongside juicy burgers, it’ll help add balance to your dinner, or pair it with simply grilled salmon for a completely good-for-you feast.
About That Tzatziki-Inspired Cucumber Salad Dressing
Uh yeah, let’s talk about this dressing! We’re pretty darn pleased with it, TBH. We were thinking about how much we love tzatziki, and how much we love to dredge cucumber slices through that creamy, Greek yogurt-garlic dip, and this dressing was born. We’ve added za’atar for a little extra flavor, but you can sub oregano if you don’t have za’atar. Here’s what you’ll need to make this bright and zingy dressing:
- Greek yogurt
- Olive oil
- Lemon juice
- Garlic cloves
- Fresh mint
- Salt
- Black pepper
- Za’atar
What Kind Of Cucumbers Are Best for Cucumber Salad?
Really, you can use any cucumbers that you have available for this salad, but our very favorites are English cucumbers. They’re slim and basically seedless and—best of all—because their skin is paper thin and not bitter at all, you don’t have to peel them. It’s kind of a no-brainer. If you only have standard cucumbers—maybe that’s what’s growing in your garden, or it’s all they had at the store—you can totally use them! Just be sure to peel them. Then, cut the cucumbers in half lengthwise, and scoop out some of the seeds in the center. Doing so will make the salad lovely, light and crunchy, because the seedy middle can be soggy, and the peel can be tough.
How To Make Cucumber Salad:
OK, let’s get down to business. Now that we’ve fully sold you on it—right?—how, exactly, do you make this fabulous cucumber salad?
- Prep! Yeah, this salad takes a little prep. But (and this is a biggie in the summertime) it requires no cooking whatsoever. (Take that, potato salad!) Slice the cucumbers and onions using a mandoline slicer if you have one, and a really, really sharp knife if you don’t. Drain a can of chickpeas, and wash all your fresh herbs.
- Mix the dressing.
- Toss it all together! Because it’s loaded with fresh herbs, this salad doesn’t keep super well. It’s OK to make it an hour or so ahead of time, but we don’t recommend making it WAY ahead of time.
Tools You’ll Need:
- Mandoline slicer, or super-sharp knife.
- Mixing bowl.
More Ultra-Refreshing Summer Salad Recipes To Try
Bursting with light, bright flavors, these summer salads help to beat the heat.
Make It, Share It!
So there you have it: a perfectly crunchy, tangy, fresh, and flavorful summer salad. Make it, enjoy it, and repeat often. And when you do, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
