Description
Cucumber dill salad is a refreshing, creamy summer side made with thinly sliced cucumbers, red onion, and a tangy Greek yogurt dressing. Light yet flavorful, it’s perfect for picnics, potlucks, and weekday meals. With fresh dill and crisp vegetables, it brings Mediterranean vibes to any plate.
Ingredients
Yogurt Dressing:
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¾ cup (150 g) Greek yogurt or plain full-fat yogurt
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1 ½ tbsp extra virgin olive oil
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1 ½ tbsp lemon juice
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¼ tsp grated garlic
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½ tsp fine salt
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⅕ tsp ground black pepper
Salad:
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1 ½ lbs (670 g) cucumbers (about 2 long English cucumbers), halved and thinly sliced
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½ medium red onion, finely sliced
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¼ cup (about 4 g) fresh dill, chopped
Instructions
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In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
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Slice cucumbers lengthwise, then into 1/8-inch thin half-moons. Thinly slice red onion.
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In a large bowl, combine cucumbers, onion, and dill. Add dressing and toss to coat evenly.
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Serve immediately or chill for 30 minutes for a deeper flavor.
Notes
English cucumbers work best for crunch and less water.
Letting the salad sit enhances the flavors.
Fresh dill adds the signature tang—don’t skip it.
Add feta or mint for Mediterranean flair.
Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired