Name: Cucumber Dill Yogurt Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 large cucumbers, thinly sliced; 1/2 teaspoon salt; 1 cup plain Greek yogurt (dairy-free if needed); 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon white vinegar; 2 tablespoons fresh dill, chopped; 1 small garlic clove, minced; Freshly ground black pepper, to taste

A light and refreshing dish, this Cucumber Dill Yogurt Salad is my go-to when summer rolls around and cucumbers are at their peak. The creamy Greek yogurt dressing, combined with fresh dill and a hint of lemon and garlic, makes every bite cool and flavorful. It’s the kind of salad I love serving as a crisp side dish or enjoying solo as a light lunch.

Why You’ll Love This Recipe

I love how incredibly simple and quick this salad is to put together, yet it delivers big on flavor and freshness. It’s naturally gluten-free, vegetarian, low-carb, and even adaptable for dairy-free diets. The salt-drawn cucumbers stay nice and crunchy, while the tangy yogurt dressing brings it all together. It’s a perfect fit for hot days, meal prep, or any meal that needs a refreshing side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers, thinly sliced

1 cup plain Greek yogurt (dairy-free if needed)

1 tablespoon olive oil

1/2 teaspoon salt

1 tablespoon lemon juice

1 tablespoon white vinegar

2 tablespoons fresh dill, chopped

1 small garlic clove, minced

Freshly ground black pepper, to taste

Directions

I start by placing the sliced cucumbers in a colander and sprinkling them with salt. After tossing gently, I let them sit for about 20 minutes to release excess moisture.

While the cucumbers are resting, I whisk together the yogurt, olive oil, lemon juice, vinegar, chopped dill, and minced garlic in a bowl until smooth.

Once the cucumbers are ready, I pat them dry with a clean towel to remove any leftover moisture.

Then, I toss the cucumber slices in the yogurt dressing until everything is evenly coated.

I season with freshly ground black pepper and chill the salad for at least 30 minutes before serving to let the flavors meld together.

Servings and timing

This recipe makes 4 servings. It takes 10 minutes of prep time, 20 minutes of rest time, and is ready to enjoy in just 30 minutes. Each serving contains approximately 110 kcal.

Variations

I sometimes add thinly sliced red onions or radishes for an extra layer of crunch.

For more protein, I like to stir in some crumbled feta cheese or chickpeas.

When I’m avoiding dairy, I swap the Greek yogurt for a coconut or almond-based yogurt with great results.

A pinch of ground cumin or chopped mint can give the salad a fun twist.

I’ve also tried it with apple cider vinegar instead of white vinegar for a slightly different tang.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. Since cucumbers release water over time, I give the salad a quick stir before serving again. I don’t recommend freezing this dish, and I always serve it cold — no reheating needed.

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FAQs

How do I prevent the salad from becoming watery?

I always salt and drain the cucumbers first, then pat them dry. This step helps prevent excess water from diluting the dressing later on.

Can I make this salad ahead of time?

Yes, I often prepare it a few hours in advance and keep it chilled. The flavors develop even more if it sits for a bit before serving.

What type of yogurt works best?

I use plain Greek yogurt for its thickness and tang, but any plain yogurt, including dairy-free options, will work.

Is this recipe suitable for keto or paleo diets?

Yes, it’s low in carbs and adaptable for both keto and paleo by choosing compliant yogurt and skipping any added sugars or dairy if needed.

Can I add protein to make it a full meal?

Definitely. I like adding grilled chicken, chickpeas, or feta cheese to bulk it up and make it a more satisfying main dish.

Conclusion

This Cucumber Dill Yogurt Salad is everything I want in a summer dish—light, crisp, creamy, and full of fresh flavor. Whether I’m serving it as a refreshing side or packing it for lunch, it never fails to hit the spot. Simple ingredients, minimal prep, and tons of flavor make this a recipe I come back to again and again.

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