Cucumber Dill Salad
A refreshing Cucumber Dill Salad featuring crisp cucumbers, creamy yogurt dressing, bright lemon, and fragrant dill, perfect for warm days and pairing with grilled mains.
Ingredients
For the Dressing
- ¾ cup Greek yogurt or plain full-fat Substitute with plain full-fat yogurt or sour cream for a richer taste.
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice Freshly squeezed for best flavor.
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt Adjust to taste.
- ⅕ teaspoon black pepper Adjust to taste.
For the Salad
- 1 ½ lb cucumbers, sliced Use English cucumbers for best results.
- ½ medium red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
Make the Dressing
- Place the yogurt in a small mixing bowl.
- Add the extra virgin olive oil, lemon juice, grated garlic, fine salt, and black pepper.
- Whisk until well combined and smooth. Taste and adjust salt, pepper, or lemon for brightness. Set aside.
Prepare the Vegetables
- Slice the onion thinly and set aside, rinsing under cold water if you prefer a milder bite.
- Cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
- If cucumbers are watery, sprinkle lightly with a pinch of salt, let rest for 10 minutes, then gently pat dry.
Toss the Salad
- In a large salad bowl, combine cucumber slices, sliced red onion, and chopped fresh dill.
- Add the dressing and toss gently until everything is well coated.
Serve or Chill
- Serve at room temperature or chill for 15-30 minutes to allow flavors to meld.
- Garnish with extra dill or a drizzle of olive oil before serving, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate until serving for best texture.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 3g
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