Description
This creamy Cucumber Dill Salad is crisp, refreshing, and tossed in a tangy Greek yogurt dressing with lemon, fresh dill, and red onion. A quick, no-cook side dish perfect for BBQs, weeknight dinners, and summer gatherings.
Ingredients
Scale
For the Yogurt Dressing:
- ¾ cup (150 g) Greek yogurt (or plain full-fat yogurt)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
For the Salad:
- 1 ½ lb (670 g) cucumbers, sliced (2 English cucumbers recommended)
- ½ red onion, thinly sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, stir together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper until smooth and creamy. Set aside.
- Slice the cucumbers in half lengthwise, then cut into 1/8-inch (3mm) thick slices. Thinly slice the red onion.
- Add cucumbers, red onion, and chopped dill to a large bowl.
- Pour the dressing over the vegetables and toss until evenly coated.
- Serve immediately at room temperature or refrigerate until ready to serve.
Notes
- English cucumbers work best because they are less watery and have fewer seeds.
- For extra crunch, lightly salt the cucumbers and let them sit for 10 minutes before mixing, then pat dry.
- Best enjoyed within 1–2 days for optimal freshness.
- If the dressing feels too thick, add a small splash of lemon juice or olive oil to loosen it.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg