Description
This cucumber dill salad is a crisp, creamy, and refreshing side dish featuring thinly sliced cucumbers, tangy Greek yogurt, and aromatic dill. Perfect for summer meals, it comes together quickly and pairs well with grilled meats or sandwiches.
Ingredients
2 large cucumbers, thinly sliced
1/4 small red onion, thinly sliced
1/2 cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
- Wash and thinly slice the cucumbers. Peel them first if a smoother texture is desired.
- Place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture.
- In a large bowl, whisk together the Greek yogurt, olive oil, white wine vinegar, garlic powder, dill, salt, and pepper.
- Pat the cucumber slices dry with a paper towel.
- Add the cucumber slices and red onion to the bowl with the dressing.
- Toss gently until all ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 10–15 minutes before serving.
Notes
Sour cream can be used instead of Greek yogurt for a richer flavor.
Use plant-based yogurt for a vegan version.
Add radishes or cherry tomatoes for extra crunch and color.
A pinch of sugar or drizzle of honey can balance tartness.
Use 1 teaspoon of dried dill if fresh is unavailable.
Store in an airtight container in the fridge for up to 2 days. Stir before serving.
Do not freeze or reheat the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
