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Dill-Infused Cucumber Salad
Why Make This Recipe
Cucumber Dill Salad is a refreshing and light dish that is perfect for hot summer days. It is easy to prepare and provides a burst of flavor with each bite. The cool cucumbers, zesty lemon, and fragrant dill come together to create a delightful salad that can be enjoyed on its own or as a side dish.
How to Make Cucumber Dill Salad
Ingredients:
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Directions:
- Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8″ thick slices.
- Place all the salad ingredients in a large salad bowl, add the dressing, and toss to combine until well coated.
- Serve at room temperature or keep refrigerated until serving.
How to Serve Cucumber Dill Salad
Cucumber Dill Salad is best served chilled or at room temperature. You can serve it as a light lunch, a refreshing appetizer, or as a side dish alongside grilled meats or sandwiches. Garnish with a few extra sprigs of dill for a nice presentation.
How to Store Cucumber Dill Salad
You can store leftover Cucumber Dill Salad in an airtight container in the refrigerator. It will keep well for up to 2 days. However, for the best texture, it is recommended to consume it within one day, as the cucumbers may release water and soften over time.
Tips to Make Cucumber Dill Salad
- Choose firm and crisp cucumbers for the best texture.
- Feel free to adjust the seasoning according to your taste. You can add more lemon juice for acidity or more garlic for a stronger flavor.
- For added crunch, consider including ingredients like bell peppers or radishes.
Variations
You can add additional ingredients to make this salad your own. Try incorporating cherry tomatoes for a pop of color or avocado for creaminess. If you want a bit more heat, add a sprinkle of crushed red pepper flakes.
FAQs
1. Can I use other types of yogurt?
Yes, you can use any type of yogurt, but Greek yogurt gives a creamier texture and richer taste.
2. Is this salad vegan?
No, as it contains yogurt. However, you can substitute yogurt with a plant-based alternative to make it vegan.
3. Can this salad be made ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it in the refrigerator until you’re ready to serve.
Cucumber Dill Salad
A refreshing and light salad perfect for hot summer days, made with cool cucumbers, zesty lemon, and fragrant dill.
Ingredients
Dressing
- ¾ cup Greek yogurt or plain full-fat Greek yogurt provides a creamier texture.
- 1½ tablespoon extra virgin olive oil
- 1½ tablespoon lemon juice Adjust for more acidity if desired.
- ¼ teaspoon garlic, grated Enhances flavor.
- ½ teaspoon fine salt Adjust to taste.
- ⅓ teaspoon black pepper Freshly ground for best flavor.
Salad
- 1½ lb cucumbers, sliced Use 2 long English cucumbers.
- ½ medium red onion, finely sliced
- ¼ cup fresh dill, chopped Garnish with extra dill for presentation.
Instructions
Preparation
- In a small bowl, stir together the yogurt, olive oil, lemon juice, garlic, salt, and pepper until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8” thick slices.
Assembly
- In a large salad bowl, combine all the salad ingredients and add the dressing. Toss to combine until well coated.
- Serve at room temperature or refrigerate until serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, but consume within one day for best texture. Feel free to adjust seasoning or add ingredients like bell peppers or radishes for added crunch.
