Description
This creamy Cucumber Dill Salad combines crisp English cucumbers, fresh dill, red onion, and a tangy Greek yogurt dressing with lemon, garlic, and olive oil.
Ingredients
Scale
Yogurt Dressing
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Cucumber Dill Salad
- 1½ lb (670 grams) cucumbers, sliced (about 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Wash and dry the cucumbers, then slice them into thin, even rounds. Finely slice the red onion.
- Chop the fresh dill and add it to a large bowl with the sliced cucumbers and red onion.
- In a small bowl, combine the Greek yogurt or plain full-fat yogurt, extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper. Stir until smooth and evenly combined.
- Pour the yogurt dressing over the cucumber, red onion, and dill mixture.
- Gently toss until the dressing evenly coats the vegetables.
- Taste and adjust the seasoning if needed. Serve chilled or keep refrigerated until ready to serve.
Notes
- English cucumbers can be used with their thin skin on; peeling is not necessary.
- For the thickest, creamiest dressing, use Greek yogurt. Plain full-fat yogurt will produce a slightly looser dressing.
- For the best crunch, combine the dressing with the vegetables shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 120 calories
Keywords: cucumber dill salad, cucumber dill salad recipe, creamy cucumber dill salad, cucumber yogurt salad, cucumber salad with dill