Dilled Cucumber Salad

This is a lighter take on a cucumber salad that’s close to a tzatziki but stands on its own. Shredded cucumbers, green onions, and fresh dill get folded into yogurt that’s been drained on paper towels first to remove excess moisture.

That paper towel step is the move that separates a thick, creamy salad from a watery mess. Five minutes of draining pulls out enough liquid that the yogurt holds its body even after the cucumber releases its juice during chilling. Skip this and you’ll come back to a puddle in your bowl an hour later.

Seed the cucumbers before shredding. The seedy center is where most of the water hides, and removing it keeps the salad from getting diluted as it sits.

Pro Tips

• Shred the cucumbers on the large holes of a box grater. Too fine and they dissolve into the yogurt; too chunky and you lose that smooth, scoopable texture.
• The full hour of chilling is a must. The dill needs time to infuse the yogurt, and the flavors meld noticeably in that window.
• White pepper gives a gentler heat than black pepper. It disappears into the white yogurt without leaving visible specks.

Variations

• Garlic version: Add a small clove of minced garlic to push this closer to classic tzatziki territory. Great alongside grilled lamb or chicken.
• Mint and dill: Replace half the dill with fresh mint for a brighter, more summery flavor.