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Cool cucumber with mint, yogurt, and olive oil. The palate cleanser that belongs on every Santorini table.
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ingredients
🥬 PRODUCE
•
2 large cucumbers, halved and sliced
•
½ small red onion, paper-thin
•
1 cup fresh mint leaves
•
Juice of 1 lemon
🥛 DAIRY
•
½ cup thick Greek yogurt (optional — makes it more of a dip)
•
🫙 DRESSING
•
3 tbsp extra-virgin olive oil
•
1 tbsp white wine vinegar
•
Salt
•
Black pepper
Santorini
Cucumber Mint Salad
Cool cucumber with fresh mint and lemon.
Cool cucumber with mint, yogurt, and olive oil. The palate cleanser that belongs on every Santorini table.
Ingredients
🥬 PRODUCE
— 2 large cucumbers, halved and sliced
— ½ small red onion, paper-thin
— 1 cup fresh mint leaves
— Juice of 1 lemon
🥛 DAIRY
— ½ cup thick Greek yogurt (optional — makes it more of a dip)
🫙 DRESSING
— 3 tbsp extra-virgin olive oil
— 1 tbsp white wine vinegar
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Halve cucumbers lengthwise.
— Scrape out seeds with a spoon.
— Slice into half-moons.
— Salt lightly, rest 10 minutes, pat dry.
— Slice red onion paper-thin, soak in cold water 10 minutes.
Method
STEP 1 — ASSEMBLE
— Arrange cucumber on a wide plate.
— Scatter drained red onion.
— Scatter mint leaves generously.
STEP 2 — DRESS
— Whisk olive oil, white wine vinegar, lemon juice, salt, and pepper.
— Drizzle over salad.
STEP 3 — FINISH
— Optional: dollop yogurt alongside or through the salad.
— Final drizzle of raw olive oil.
— Serve immediately.
Chef's Note: Seed and salt the cucumber before using. Seeded cucumber stays crisp and doesn't water down the dressing.