Grilled Red Onion and Cucumber Salad with Yogurt-Mi

Name: Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain yogurt, drained in fine sieve about 30 minutes; 1/4 cup chiffonade fresh mint; 2 tablespoons fresh lemon juice; 2 tablespoons tahini; 1 tablespoon olive oil; 1/4 teaspoon cumin; 2 cloves garlic, finely chopped; Kosher salt and freshly ground black pepper; 2 red onions, peeled and sliced 1/2-inch thick crosswise; Olive oil, for brushing; Kosher salt and freshly ground black pepper; 3 tablespoons finely chopped fresh oregano; 3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick; 1/2 cup crumbled feta

Servings: persons

1 cup plain yogurt, drained in fine sieve about 30 minutes
1/4 cup chiffonade fresh mint
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon cumin
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 red onions, peeled and sliced 1/2-inch thick crosswise
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh oregano
3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick
1/2 cup crumbled feta

1
For the yogurt-mint dressing: Whisk the yogurt, mint, lemon juice, tahini, olive oil, cumin and garlic in a medium bowl and season with salt and pepper.
2
For the salad: Preheat the grill.
3
Brush both sides of the onion slices with olive oil and season with salt and pepper to taste.
4
Grill on each side for 2 to 3 minutes, just to obtain grill marks and cook slightly.
5
Remove from the grill and coarsely chop.
6
Add the onions, oregano and cucumber to the dressing and toss to coat.
7
Season with salt and pepper to taste.
8
Sprinkle with the feta.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup plain yogurt, drained in fine sieve about 30 minutes, 1/4 cup chiffonade fresh mint, 2 tablespoons fresh lemon juice, 2 tablespoons tahini, and more.

Yes, Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions