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Cucumber Dill Salad

A refreshing and hydrating salad made with crisp cucumbers, aromatic dill, and a creamy Greek yogurt dressing, perfect for warm days and summer gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dressing
  • 3/4 cup Greek yogurt or plain full-fat
  • 1 ½ tablespoon extra virgin olive oil
  • 1 ½ tablespoon lemon juice
  • ¼ teaspoon garlic, grated
  • ½ teaspoon fine salt
  • ⅕ teaspoon black pepper
For the salad
  • 1 ½ lb cucumbers, sliced (I used 2 long English cucumbers)
  • ½ cup red onion, finely sliced
  • ¼ cup fresh dill, chopped

Method
 

Preparation
  1. In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper. Whisk them together until smooth and creamy.
  2. While you allow the dressing to meld, wash and slice your cucumbers and red onion. You can choose to peel the cucumbers if you prefer a milder taste.
  3. In a large bowl, combine the sliced cucumbers, red onion, and freshly chopped dill. Toss them gently to incorporate the herbs and onion through the cucumbers.
  4. Pour the creamy dressing over the cucumber mixture, combining until every piece of cucumber is beautifully coated.
  5. For optimal flavor, let your salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld even further.

Notes

Consider lightly pickling your cucumbers in vinegar for an hour before preparing the salad for added flavor. Fresh herbs like parsley or mint can enhance the dish further. Substitute Greek yogurt with a dairy-free yogurt for a vegan variation.