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.