Peel and halve cucumbers lengthwise. Scrape out the seeds and slice thinly. Place cucumber in a colander, sprinkle with 1 tsp kosher salt, and let them drain for 30 minutes to up to 2 hours. Rinse and pat dry. This step draws some water out of the cucumbers to ensure the salad doesn’t get too watery.
Heat 2 tbsps of olive oil in a small skillet over medium heat. Stir in the za’atar seasoning and remove from heat. Let cool.
Make the dressing: mix yogurt, lemon juice, cooled za’atar oil, remaining 1 tbsp olive oil, ½ tsp salt, pepper and most of the fresh dill, reserving some for garnish. Taste as you go.
In a large mixing bowl, combine the cucumbers, thinly sliced red onion and the yogurt dressing. Sprinkle with leftover herbs and more pepper, if desired.
Keyword BBQ side dish, cucumber salad, July 4th side dish, mediterranean, salad recipe, Side Dish, zaatar