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.

★★★★★5(1 reviews)Updated: Mar 31, 2026

Prep Time 19 min

Total Time 20 min

Difficulty Easy

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.

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.

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.

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.

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By Arjun Patel

Recipe Contributor

Arjun enjoys creating straightforward recipes that work well in real kitchens.