Simple side salads don’t need to be boring – or even lettuce-based! If you’ve got some crisp cucumbers and fresh herbs on hand, then this salad with a tangy yogurt dressing is an excellent option!
The salad comes together in about 10 minutes and is bright, fresh and crisp! It also stays pretty well in an airtight container in the fridge for a day or two – so you can make it ahead of time!

How to Make a Cucumber Salad Without Dill
First things first, cut your cucumbers into half-moons and add them to a fine mesh sieve set over a bowl.
Season them generously with salt and give them a store. Let the salt draw the moisture from the cucumbers while you assemble the rest of the salad – this is the same step I follow in my tabbouleh recipe!

The next step – like literally any recipe I have involving nuts (see my Sicilian pesto or broccoli & green bean salad) – is to toast the walnuts.
All you need to do is add some roughly chopped walnuts to a rimmed baking tray and put it in a 180°C/350°F oven. Toast them until they’re golden and super fragrant – about 7 minutes.

Now, it’s time to whisk together the dressing – which is incredibly simple. Add some Greek yogurt to a small bowl and grate in a clove of garlic.
Also add in some finely chopped mint, parsley and oregano. Don’t stress if you don’t have some of these herbs – you can go ahead and use any combination that you want!

Pour over a bit of lemon juice and season generously with pepper (I prefer not to salt at this stage as we’ve already salted the cucumbers). Whisk the yogurt until everything is well combined.
Now, add your drained cucumbers to a mixing bowl along with your toasted walnuts and a thinly sliced red onion.
Pour over the dressing and then stir until everything is coated and evenly distributed. Go ahead and give it a taste and adjust for seasoning if you think it needs it.


Cucumber Yogurt Mint Salad (No Dill!)
Ingredients
- 2 Persian cucumbers sliced into 5mm (¼in) half-moons
- 25 g (¼ cup) walnuts roughly chopped
- 65 g (¼ cup) plain Greek yogurt
- 1 clove garlic grated
- 2 tsp fresh mint finely chopped
- 1 tsp fresh parsley finely chopped
- 1 tsp fresh oregano finely chopped
- 2 tbsp fresh lemon juice
- ½ red onion thinly sliced
Instructions
- Preheat oven to 180°C/350°F. Add the cucumbers to a large colander or fine mesh sieve and set over a bowl. Season generously with salt, stir, and allow the water to drain off for at least 10-15 minutes.
- Add th walnuts to a rimmed baking sheet. Move to the oven and toast until golden and very fragrant – 6-8 minutes. Set aside.
- In a small bowl, add the yogurt, garlic, mint, parsley and oregano. Pour over the lemon juice and season generously with black pepper. Whisk until thoroughly combined.
- Add the drainded cucumbers to a large mixing bowl. Add the red onion and the toasted walnuts. Pour over the dressing and toss to combine. Taste to adjust for seasoning, adding more salt and pepper if necessary. Serve.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that is it! Serve the salad immediately or keep it in the fridge for up to 24 hours.
Are you looking for a recipe for cucumber & yogurt salad? Have any questions? Let me know in the comments!
