Creamy Cucumber Salad (Printer-Friendly Version)
A refreshing mix of crisp cucumber and herby yogurt dressing served between soft bread slices.
# What You'll Need:
→ Vegetables
01 -
1 medium English cucumber (about 8 oz), thinly sliced
→ Seasonings
02 -
1/4 teaspoon sea salt
03 -
1/4 teaspoon freshly ground black pepper
04 -
1 teaspoon lemon juice
→ Dairy & Condiments
05 -
1/4 cup plain whole-milk Greek yogurt
06 -
2 tablespoons mayonnaise
07 -
1/2 teaspoon Dijon mustard
08 -
2 tablespoons butter, softened (optional)
→ Herbs
09 -
1 tablespoon fresh dill, chopped
10 -
1 tablespoon chives, finely chopped (optional)
11 -
Extra fresh dill or chives for garnish
→ Breads
12 -
8 slices sandwich bread (whole wheat, oat, or white)
# Steps to Follow:
01 -
Wash and pat dry the cucumber. Slice into very thin rounds about 1/8 inch thick. Place slices in a colander, sprinkle with sea salt, and toss gently. Let rest for 5 minutes to expel excess moisture.
02 -
Whisk together Greek yogurt, mayonnaise, Dijon mustard, chopped dill, lemon juice, black pepper, and chives if using, until fully combined and creamy. Adjust seasoning to taste.
03 -
Lay cucumber slices on paper towels and blot gently to remove remaining moisture.
04 -
Add the dried cucumber slices to the bowl with dressing and toss gently to coat evenly.
05 -
Arrange bread slices. Spread softened butter on one side of each slice, if desired. Spoon generous portions of the creamy cucumber salad onto 4 bread slices, buttered side up when used. Evenly spread to edges, then top with remaining bread slices.
06 -
Trim crusts if preferred and cut sandwiches into halves or quarters. Garnish tops with extra dill or chives. Serve immediately or wrap tightly for packed lunches.
# Additional Tips:
01 -
Salting cucumbers and draining helps prevent soggy sandwiches by removing excess moisture.