Description
A refreshing Greek cucumber yogurt salad layered in a jar with crisp cucumbers, creamy yogurt, herbs, and lemon for a light, healthy, make-ahead meal or side.
Ingredients
- 2 cups cucumber, finely diced
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place diced cucumbers in a strainer, lightly salt, and let drain for 10 minutes.
- Squeeze excess moisture from the cucumbers.
- In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper.
- Spoon a layer of yogurt mixture into the bottom of a jar.
- Add a layer of cucumbers on top.
- Repeat layers until the jar is filled, finishing with yogurt.
- Seal the jar and refrigerate for at least 30 minutes before serving.
- Stir before eating.
Notes
- Draining cucumbers prevents a watery salad.
- Can be stored refrigerated for up to 2 days.
- Serve as a side dish or light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek