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Creamy Cucumber Salad

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We prepare this cucumber salad once a week in the summer. It’s too easy to make because it takes 5 minutes or less to be ready, and it’s perfect for eating as a snack, with toast for a light dish, as a side dish, or garnishes.


  • 1 ½ large cucumber
  • 2 tablespoons fresh basil, finely chopped
  • ½ tablespoon of dill
  • ¼ cup unsweetened natural Greek yogurt
  • 1 lemon
  • Salt and pepper to taste


  1. Peel the cucumbers, cut them in half to remove the seeds, and then cut them into slices to make cucumber half-moons.
  2. In a bowl, mix the lemon juice, unsweetened natural Greek yogurt, fresh chopped basil (or dry if you don’t have any), dry or fresh dill, and salt – pepper taste.
  3. Mix well and serve. You can serve it in one hour or more in advance so that the flavors will blend better, but I really like the cucumber to be crisp, so I serve it on the spot.


  • If you use fresh dill, use 1 tablespoon, and if you use dry basil, use 1 tablespoon. Dried herbs are stronger, so the amounts have to be modified.
  • The natural, unsweetened Greek yogurt I use is the brand name HEB or Fage.
  • Dill: If you don’t have dill or don’t get it, you can try preparing it without dill. It will taste good but not as good as it is written ;). You can add more basil or even add dried or finely chopped mint or fresh mint to taste.

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