Description
A refreshing and creamy Cucumber Dill Salad featuring crisp cucumbers, tangy Greek yogurt dressing, and fresh dill. Perfectly balanced with lemon juice, garlic, and olive oil, this quick and easy salad is ideal as a light side dish or a healthy snack.
Ingredients
Scale
Salad Ingredients
- 1 ½ lb (670 grams) cucumbers, sliced (about 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Dressing Ingredients
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- â…• teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper. Stir well until smooth and evenly blended. Set the dressing aside to allow flavors to meld.
- Slice the Vegetables: Finely slice the red onion. Cut the cucumbers in half lengthwise, then slice each half into thin 3mm (1/8 inch) slices for a crisp yet tender texture.
- Combine Salad: In a large salad bowl, add the sliced cucumbers, red onion, and chopped fresh dill. Pour the prepared yogurt dressing over the ingredients, then toss everything gently but thoroughly to coat all pieces evenly.
- Serve or Chill: Serve the cucumber dill salad immediately at room temperature for best flavor or refrigerate until ready to serve. The salad keeps well chilled for several hours, making it perfect for make-ahead meals.
Notes
- Use English cucumbers for thinner skin and fewer seeds, making the salad more tender.
- This salad can be made a few hours in advance; flavors enhance when chilled.
- For a lighter version, use low-fat Greek yogurt instead of full-fat.
- Adjust salt and lemon juice according to taste preferences.
- Add fresh mint or chives for a flavor twist.
