Cucumber Dill Salad
A bright and refreshing cucumber dill salad featuring crisp cucumbers, tangy Greek yogurt, lemon, and fresh dill, perfect for summer grilling or as a light lunch.
Ingredients
For the dressing
- 3/4 cup Greek yogurt or plain full-fat yogurt Full-fat gives the creamiest texture.
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice Freshly squeezed is best.
- 1/4 tsp garlic, grated Or 1/8 tsp garlic powder.
- 1/2 tsp fine salt Adjust to taste.
- 1/5 tsp black pepper A scant 1/4 tsp.
For the salad
- 1 1/2 lb cucumbers, sliced I used 2 long English cucumbers.
- 1/2 medium red onion, very thinly sliced
- 1/4 cup fresh dill, chopped Fresh is best; dried can be used in smaller amounts.
Instructions
Make the dressing
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Set aside.
Prepare the vegetables
- Slice the red onion very thinly. Cut each cucumber in half lengthwise, then slice each half into 3 mm (1/8") thick slices.
Combine
- Place the sliced cucumbers, red onion, and chopped dill into a large salad bowl.
Dress the salad
- Pour the yogurt dressing over the salad ingredients. Toss gently until everything is well coated.
Serve
- Serve at room temperature for immediate eating, or refrigerate until chilled. Taste and adjust salt or lemon if needed before serving.
Notes
For leftovers, refrigerate in an airtight container for up to 2 days. For best freshness, store cucumbers and onions separately and dress right before serving.