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Cucumber-Mint Salad with Creamy Lemon & Greek Yogurt Vinaigrette

  • Total Time:
  • Servings: 4

A simple salad of cucumbers and fresh spearmint comes together perfectly with a lemony, creamy vinaigrette made from Greek yogurt.

Slideshow: More Salads

KEY: Summer, Barbecue/Cookout, Salads, Basic/Easy, Fast, Gluten-Free, Healthy, Make Ahead, Vegetarian, Web Exclusive, Lunch

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  • 1/4 cup extra-virgin olive oil
  • Zest of one medium lemon
  • 3 tablespoon fresh lemon juice
  • 3 tablespoons Greek yogurt
  • 2 tablespoons minced shallots
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste
  • 3 medium cucumbers, sliced (about 4 cups)
  • 1/4 cup chopped spearmint
  • Kosher or sea salt, if necessary


How to make this recipe

  1. In a bowl whisk together the vinaigrette ingredients. Chill until ready to serve.
  2. Pat the cucumber slices dry between paper towels. Combine with the mint in a large bowl. Toss with the vinaigrette and season with additional salt, if desired. Serve chilled.

Make Ahead

The vinaigrette can be prepared one to two days in advance.

Contributed By Photo © Todd Porter & Diane Cu Published May 2014

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455494 2013-12-06 Todd Porter and Diane Cu summer|barbecue-cookout|salads|4|basic-easy|fast|gluten-free|healthy|make-ahead|vegetarian|web-exclusive|lunch may-2014 recipes,cucumber-mint-salad-with-creamy-lemon-and-greek-yogurt-vinaigrette 455494