Prep the cucumbers. If using English or Persian cucumbers, keep the peel for extra crunch. Slice thinly. For standard slicing cucumbers, peel and scrape out the seeds to reduce wateriness.

Salt and rest (optional but smart). Toss the cucumber slices with a pinch of salt and let them sit in a colander for 10–15 minutes. Pat dry. This keeps the salad from getting watery.

Cut the other veggies. Slice peppers into thin strips, halve the cherry tomatoes, slice radishes and red onion, and shred carrots if not pre-shredded.

Make the ranch. In a bowl, whisk Greek yogurt, mayo, buttermilk, Dijon, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust with more lemon, salt, or buttermilk to taste. Stir in dill and chives.

Combine. Add cucumbers, peppers, tomatoes, radishes, onion, and carrots to a large bowl. Spoon about two-thirds of the dressing over the veggies and toss gently to coat.

Taste and tweak. Add more dressing if needed. If you’re using avocado or feta, fold them in now. Finish with parsley for a fresh, green pop.

Chill briefly. Let the salad rest in the fridge for 10–20 minutes. The flavors meld and the dressing clings better to cold, crisp veggies.

Serve. Top with sunflower seeds or a grind of black pepper. Serve cold alongside grilled meat, fish, or a simple sandwich.