Description
A light, crisp, and creamy Cucumber Dill Yogurt Salad featuring salted cucumbers tossed in a tangy Greek yogurt dressing with fresh dill, lemon juice, and garlic—perfect for hot summer days or a refreshing side dish.
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
Instructions
- Place the sliced cucumbers in a colander, sprinkle with salt, toss gently, and let sit for 20 minutes to release moisture.
- While cucumbers rest, whisk together yogurt, olive oil, lemon juice, vinegar, dill, and garlic in a bowl until smooth.
- Pat the cucumbers dry with a clean towel to remove excess moisture.
- Add cucumbers to the yogurt dressing and toss until evenly coated.
- Season with freshly ground black pepper.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Add thinly sliced red onions or radishes for extra crunch.
For more protein, stir in feta cheese or chickpeas.
Swap Greek yogurt for a dairy-free alternative if needed.
A pinch of ground cumin or chopped mint adds a unique twist.
Apple cider vinegar can be used instead of white vinegar.
Store in the refrigerator for up to 2 days; stir before serving.
Do not freeze; serve cold only.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
