his Spiral Cucumber Salad with Lemony Greek Yogurt Dressing takes the humble cucumber and turns it into a total showstopper. Using the viral “spiral” or “dragon cut” technique, the cucumbers become long, twisty ribbons that look as fun as they are delicious. Tossed in a creamy Lemony Greek Yogurt Dressing, this salad is cool, crisp, and packed with bright Mediterranean flavor, making it perfect for summer cookouts, casual lunches, or as part of a make ahead desk lunch.

You will love this super easy Lemony Greek Yogurt Dressing that requires no special equipment. It is made from tangy Greek yogurt, fresh lemon juice, garlic, and dill, to create a silky, protein-rich coating that clings to every cucumber without making it soggy. A quick salting step keeps the texture snappy, while the yogurt adds luscious creaminess balanced by citrusy brightness. Pair it with grilled salmon, chicken souvlaki, or a mezze spread, and you’ve got a dish that’s as versatile as it is beautiful.

And this Spiral Cucumber Salad with Lemony Greek Yogurt Dressing isn’t just delicious, it’s an instant conversation starter. To say that the dragon-cut cucumbers are visually intriguing is an understatement. The dressing gives them a drool worthy finish that will delight kids and adults alike. It’s gluten-free, vegetarian, and can be made ahead, making it your new go-to for effortless entertaining or for a desk lunch you will have a hard time not cracking into by 11:00 am.

Spiral Cucumber Salad with Lemony Greek Yogurt Dressing

Servings

4

servings

T

Ingredients

• 30 baby cucumbers

• Kosher salt

• 2 small lemons

• 8 oz. Greek Yogurt (I prefer 2%, but whole would work too)

• 1 tbsp extra virgin olive oil

• 1 small garlic clove, minced or grated

• 4 oz. feta cheese

• 1 scallion, thinly sliced

• 1/4 cup dill, coarsely chopped

• black pepper

Directions

• Into each cucumber you will make appx. 20 diagonal cuts, closely spaced, but only 3/4 of the way through. Flip the cucumber over and make straight cuts (as in perpendicular to the cucumber), closely spaced, going slightly beyond halfway through. Gently tug the cucumber to separate it into a spiral. Once all the cucumbers are spiral cut, place them in a colander set into a medium bowl and sprinkle lightly with Kosher salt.  Using your hands, gently rub the salt into the cucumbers.  Allow the cucumbers to drain for about 30 minutes.
• Remove the zest from both lemons and juice both lemons.  Prepare the dressing by whisking together in a large bowl: 2 tbsp lemon juice (resist the urge to add more or it will make the dressing too thin and the salad soggy), yogurt, garlic, dill, olive oil, and the lemon zest. Season to taste.
  
• Pat the cucumbers dry lightly with a paper towel and transfer to the bowl with the dressing. Crumble the feta into the bowl, add the scallion, then toss. Season the salad to taste and garnish with more lemon zest, if desired.