Creamy Cucumber Salad Dill (Printable)

Light cucumber and dill salad tossed in a creamy yogurt dressing, ideal for refreshing summer meals.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dairy

03 - 1 cup Greek yogurt

→ Fresh Herbs

04 - 3 tablespoons fresh dill, chopped

→ Pantry

05 - 1 tablespoon olive oil
06 - 1 tablespoon white wine vinegar or lemon juice
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs
11 - Freshly ground black pepper

# Step-by-Step:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar, salt, pepper, and chopped dill until smooth and well combined.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to enhance flavors.
05 - Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Suggestions:

01 -
  • Quick and easy to prepare in just 15 minutes.
  • Uses wholesome ingredients like fresh cucumbers and Greek yogurt.
  • Perfect for warm weather with its cooling and light flavors.
  • Versatile side dish that pairs well with many Mediterranean dishes.
  • Vegetarian, gluten-free, and low carb.
02 -
  • Use a sharp chef's knife to thinly slice cucumbers and onions evenly.
  • Let the salad chill for at least 15 minutes to allow flavors to meld beautifully.
  • Drain cucumbers well to keep the dressing thick and creamy, preventing a watery salad.
  • Adjust the sugar and acid levels to taste for a perfectly balanced dressing.
  • Serve with extra dill and freshly ground black pepper to enhance freshness just before serving.
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