Creamy Cucumber Salad with Goat Cheese and Dill
Prep time: 
Total time: 
Yield: 4 servings
  • 1 lb (450 g; about 6) Persian cucumbers (or Kirby cucumbers)
  • 1 small red onion, thinly sliced
  • ½ teaspoon salt
  • 4 tablespoons plain, low-fat yogurt
  • 2 tablespoons plain, low-fat Greek yogurt (or labneh)
  • 2 tablespoons mayo
  • 1 teaspoon dried dill or 1 tablespoon minced fresh dill
  • 2 oz (57 g) goat cheese, crumbled
  • 2 tablespoons chopped fresh parsley or mint leaves
  • 1 teaspoon extra-virgin olive oil
  • Fresh-ground black pepper
  1. Toss the cucumber, onion, and salt together in a large bowl; cover with plastic wrap and transfer to the fridge for at least 1 hour (or up to 4 hours) so the salt can draw out the cucumber’s water.
  2. Mix together the yogurt, Greek yogurt, mayo, and dill.
  3. When you’re ready to serve, stir the yogurt mixture into the cucumber mixture.
  4. Transfer the salad to a serving dish and sprinkle the goat cheese and parsley on top. Drizzle on the olive oil and finish it with a couple pinches of fresh-ground black pepper.
  5. Serve.
Substitution for the Yogurt, Greek Yogurt, and Mayo: Instead of using these 3 ingredients, you can substitute ½ cup of sour cream.
Recipe by An Edible Mosaic™ at