Description
This refreshing cucumber dill salad is creamy, tangy, and perfect for summer. Made with Greek yogurt and fresh herbs, it’s a light and flavorful side.
Ingredients
2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
1/4 red onion, thinly sliced
2 tablespoons fresh dill, chopped
1/2 cup Greek yogurt (or sour cream)
1 tablespoon lemon juice or vinegar (such as white wine or apple cider)
1 tablespoon extra virgin olive oil
1 clove garlic, grated or finely minced
Salt and freshly ground black pepper, to taste
Instructions
Make the Dressing:
In a small bowl, combine Greek yogurt, lemon juice (or vinegar), olive oil, grated garlic, salt, and pepper. Whisk until smooth and creamy.
Prep the Vegetables:
Slice the cucumbers in half lengthwise, then into thin half-moons. Thinly slice the red onion and chop the fresh dill.
Toss the Salad:
In a large salad bowl, combine the cucumbers, onion, and dill. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Serve or Chill:
Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes for best flavor.
Notes
To reduce wateriness, sprinkle sliced cucumbers with salt and let them sit for 10 minutes, then pat dry before mixing.
Use full-fat Greek yogurt for a richer texture.
For a vegan version, substitute coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
