Fabienne's Cool Cucumber Salad

This refreshing cucumber salad is perfect for warm days when you want something light and crisp. With just a few simple ingredients, it’s quick to make and full of cool, zesty flavor.

Cooking Techniques

Use English cucumbers for fewer seeds and a milder taste.
Slice the cucumbers thinly to ensure they absorb the dressing well.
Let the salad chill for at least 30 minutes before serving to enhance the flavors.

Ingredients 0/9

2 cucumbers - peeled, seeded, and diced 1 pinch salt, or as needed 1 onion, diced ¼ cup crushed pistachios, or to taste 1 lemon, juiced and zested 2 cloves garlic, pressed 3 tablespoons low-fat Greek-style yogurt, or to taste 4 lettuce leaves 4 small tomatoes, quartered

Why This Recipe Is So Enjoyable

This salad is incredibly refreshing and light, making it perfect for warm days. The crisp cucumbers combined with a tangy dressing create a burst of flavor that’s both healthy and satisfying. It’s easy to prepare and adds a fresh touch to any meal.

Step 1

Place the cucumbers in a colander and sprinkling them with salt. Let them sit for about 30 minutes so the salt can draw out some of the water. After that, give the cucumbers a good pat with paper towels to get rid of the extra salt and moisture.

Step 2

In a bowl, combine the cucumbers with the chopped onion, pistachios, lemon juice, lemon zest, minced garlic, black pepper, and a pinch of cayenne pepper. Stir everything together, then fold in the yogurt until the mixture is creamy and well blended.

Step 3

Line a serving bowl with some fresh lettuce leaves, and spoon the cucumber mixture into the center. Arrange the tomatoes around the edges for a nice pop of color. Pop the salad in the fridge for at least half an hour to let all the flavors come together before serving.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Serve It Best

Serve this salad as a side dish alongside grilled meats or fish. It also pairs beautifully with sandwiches and wraps, adding a cool crunch. For a light meal, try it with some crusty bread and a dollop of yogurt.

Storing This Dish

Store the salad in an airtight container in the refrigerator. It is best eaten within 1-2 days to maintain crispness. If the cucumbers release too much water, drain some of the liquid before serving again.