How to Make Cucumber Mint Red Onion Yogurt Refresh Salad

Okay, so you’ve had enough of the roasted veggies and warm, cozy fall vibes — and now you’re craving something cool, crisp, and borderline hydrating. Enter: Cucumber Mint Red Onion Yogurt Refresh Salad.

Yeah, the name’s a mouthful. But so is the salad — in the best way. It’s got cucumber crunch, minty zip, onion bite, and a creamy, tangy yogurt dressing that brings everything together like a diplomatic legend.

It’s part Middle Eastern mezze, part summer side dish, part “please help me survive this heatwave.” And honestly? It’s stupid simple to make.

Why You’ll Love It (Even if You Don’t Think You Like Yogurt-Based Things)

• Crispy cucumber = instant refresh button
• Fresh mint = like toothpaste, but way more delicious
• Thin red onion = zingy edge that balances the creaminess
• Yogurt dressing = cool, tangy, probiotic goodness
• Lemon & olive oil = flavor MVPs that make this more than just a “cool” salad

It’s like tzatziki and a summer breeze had a salad baby. And we love that.

Ingredients (All the Cool Kids Are Here)

Serves 2–3 as a side or 1 person hiding from the sun

• 1 large cucumber (English or Persian preferred — less water, more crunch)
• ¼ small red onion, thinly sliced (so thin it’s basically translucent drama)
• 2 tbsp chopped fresh mint leaves
• ½ cup plain Greek yogurt (full-fat is creamier, but do you)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt & freshly cracked black pepper, to taste
• Optional: pinch of sumac or cumin for extra depth

Instructions (AKA Toss It Together and Chill)

Step 1: Prep your cucumber

Peel it or don’t — your call. Slice it thin (mandoline if you’re feeling fancy, knife if you’re practical). You can also halve the slices for cute little half-moons. Sprinkle a little salt and let them sit for 5–10 minutes. Then pat them dry. This draws out excess water so your salad doesn’t turn into a yogurt swamp.

Step 2: Slice your onion like a pro

Thin. Like… paper-thin. If raw onion scares you, soak it in ice water for 10 minutes to mellow the bite. It still brings the flavor, but won’t make your eyes water or your guests cry.

Step 3: Make that creamy dream dressing

In a medium bowl, mix yogurt, olive oil, lemon juice, salt, pepper, and any optional spices (sumac adds a tangy brightness; cumin makes it earthy and warm). Stir until smooth and taste to adjust.

Step 4: Assemble and chill out

Add cucumbers, onions, and chopped mint to the bowl. Toss gently to coat everything in that yogurt magic. You want it mixed, not mashed.

Step 5: Serve like a snacky sultan

Top with extra mint, a drizzle of olive oil, and maybe a sprinkle of flaky salt or sumac. Serve chilled. Pairs well with spicy mains, grilled meats, or just… your face hovering over the bowl with a fork.

Common Mistakes to Avoid (Because This Salad Deserves Respect)

• Not salting the cucumbers first: This step is essential. Without it, you get waterlogged sadness after 10 minutes.
• Over-mixing: Stir gently — you want things coated, not broken.
• Cheap yogurt: Get the good stuff. Greek, thick, tangy. Don’t skimp.
• Too much onion: Thin slices = yes. Giant hunks of raw onion = social disaster.

Variations (If You’re Feeling Fancy)

• Add chopped dill or cilantro for extra herb power
• Toss in diced avocado for a creamy upgrade
• Use labneh instead of yogurt for a richer, tangier dressing
• Add sliced radishes or fennel for even more crunch
• Make it spicy with a little chili oil or Aleppo pepper on top

FAQs (Because Cooling Down Shouldn’t Be Confusing)

Can I make this ahead?

Sort of. You can prep the components (slice cucumbers, onions, mix dressing), but don’t combine until right before serving. Otherwise, it gets watery and meh.

What’s the best cucumber to use?

Persian or English — they’re seedless, crisp, and less watery. Regular cukes work too, just peel and scoop the seeds if they’re monsters.

Can I make this vegan?

Absolutely — just use a dairy-free yogurt that has a good tang. Coconut yogurt is a no unless you want dessert salad. Almond or oat-based Greek-style options are better.

Is this just tzatziki in disguise?

Not exactly. This is more salad than dip. No garlic, chunkier texture, and more bite from the onion and mint.

What does it pair well with?

Grilled chicken, lamb kebabs, spicy rice, falafel, fish, naan — it’s the cool counterpart to literally anything warm or spicy.

Can I bulk it up into a full meal?

Yep! Add chickpeas or lentils, serve over greens or quinoa, toss in some leftover roasted veg, and boom — salad dinner done.

Final Thoughts (AKA The Salad That Says “Shhh… Just Chill”)

Cucumber Mint Yogurt Salad is a masterclass in freshness. It’s light, it’s bright, it’s everything your tired, heat-zapped body needs after a long day of existing. Bonus: it looks fancy and tastes like something you paid $14 for at a trendy café — but took you like 10 minutes to make.

Make it once, crave it forever. Especially when the weather (or your mood) says, “Please give me something cool and uncomplicated.”