Ingredients
- 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 Stands Out
Helpful Cooking Tips
- Slice cucumbers thinly to allow the dressing to soak in well.
- Let the salad chill in the fridge for at least 30 minutes before serving to enhance the taste.
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 the excess water. After that, give the cucumbers a good pat with paper towels to get rid of the extra moisture and salt.
Step 2
In a bowl, combine the cucumbers with the onion, pistachios, lemon juice and zest, garlic, black pepper, and a pinch of cayenne pepper. Stir everything together, then mix in the yogurt until it’s all well coated.
Step 3
Line a serving bowl with lettuce leaves, then 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 the flavors meld together before serving.

