Description
This Cucumber Dill Salad is crisp, creamy, and refreshing—made with fresh cucumbers, dill, red onion, and a bright lemon yogurt dressing. Ready in just 10 minutes, it’s the perfect easy side dish for busy weeknights, BBQs, or light lunches.
Ingredients
Scale
Yogurt Dressing
- ¾ cup (150 g) Greek yogurt (or plain full-fat yogurt)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Salad
- 1 ½ lb (670 g) cucumbers, sliced (about 2 English cucumbers)
- ½ red onion, thinly sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper until smooth and creamy.
- Slice cucumbers in half lengthwise, then cut into 1/8-inch thick slices.
- Thinly slice the red onion and chop the fresh dill.
- Add cucumbers, red onion, and dill to a large bowl.
- Pour the yogurt dressing over the salad and toss gently until evenly coated.
- Serve immediately at room temperature or refrigerate until ready to serve.
Notes
- For extra crunch, lightly salt cucumbers and let them sit for 10 minutes, then drain before adding dressing.
- Soak red onion slices in cold water for 5–10 minutes to reduce sharpness.
- Best enjoyed within 24 hours for optimal texture.
- If making ahead, store dressing separately and toss before serving for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 120 Kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg