Cucumber Dill Salad
A refreshing and creamy salad made with Greek yogurt and dill, perfect for summer potlucks and grilled meals.
Ingredients
Dressing
- ¾ cup Greek yogurt or plain full-fat yogurt Substitute: plain low-fat yogurt for fewer calories; drain slightly for extra creaminess.
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice Fresh is best.
- ¼ teaspoon garlic, grated Or 1 small garlic clove, finely minced.
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper About a generous pinch.
Salad Ingredients
- 1 ½ lb cucumbers, thinly sliced Used 2 long English cucumbers.
- ½ red onion finely sliced
- ¼ cup fresh dill, chopped
Instructions
Preparation
- In a small bowl combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth and fully combined. Taste and adjust salt or lemon.
- Slice the red onion thinly. Slice each cucumber half into 3 mm (1/8") slices for a delicate, even crunch.
- Place the cucumbers, red onion, and chopped dill in a large salad bowl.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Serve immediately at room temperature, or refrigerate until chilled. The salad can sit for up to an hour before serving without losing much texture.
Notes
Salad is best eaten within 24–48 hours. Store leftovers in an airtight container for up to 2 days. For optimal taste, make the dressing up to 2 days ahead, but slice cucumbers and onions the day of.