Name: Cucumber Dill Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt; 1 ½ tablespoons extra virgin olive oil; 1 ½ tablespoons lemon juice; ¼ teaspoon grated garlic; ½ teaspoon fine salt; ⅕ teaspoon black pepper; 1 ½ lb (670 grams) cucumbers, sliced (about 2 long English cucumbers); ½ red onion, finely sliced; ¼ cup fresh dill, chopped

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Introduction

This refreshing Cucumber Dill Salad is a perfect light side dish for any meal. With creamy Greek yogurt and bright lemon, it’s quick to prepare and full of fresh flavors.

A close-up view of a bowl filled with cucumber salad showing roughly three layers of thick cucumber slices coated evenly in creamy white dressing mixed with small green dill leaves and thin curved slices of light purple onion, all inside a white bowl. The bowl sits on a white marbled surface next to slices of light golden bread, with a silver serving utensil partially visible near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
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 (about 2 long English cucumbers)
½ red onion, finely sliced
¼ cup fresh dill, chopped

Instructions

Step 1: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth and well mixed, then set aside.
Step 2: Slice the red onion thinly. Cut cucumbers in half lengthwise, then slice each half into 3mm (1/8 inch) thick pieces.
Step 3: Place the cucumbers, onion, and chopped dill in a large salad bowl. Pour the dressing over the salad and toss gently to coat everything evenly.
Step 4: Serve the salad at room temperature, or cover and refrigerate it until ready to serve.

Tips & Variations

For extra crunch, add toasted walnuts or sliced almonds just before serving.
Replace dill with fresh mint for a different herbal note.
If you prefer a tangier salad, increase the lemon juice to 2 tablespoons.
Use seedless cucumbers to avoid excess moisture in the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time, so stir gently before serving again. This salad is best enjoyed fresh but can be kept chilled and served cold or at room temperature.

How to Serve

A white bowl filled with a fresh cucumber salad resting on a white marbled surface, showing thinly sliced cucumber pieces coated in a creamy white dressing with visible specks of black pepper and fresh green dill sprinkled throughout. Thin slices of red onion are scattered on top, adding a touch of purple color. In the background, slices of light brown bread are slightly blurred, and a white cloth with blue lines is partially visible next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use plain regular yogurt, but the salad will be thinner and less creamy. Straining the yogurt through a cheesecloth for 30 minutes can help thicken it.

How do I prevent the salad from becoming watery?

Using firm, seedless cucumbers and slicing them thin helps reduce excess water. Also, toss the salad just before serving to keep it fresh and crisp.