Cucumber Dill Salad with fresh ingredients in a bowl

Cucumber Dill Salad

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why make this recipe

Cucumber Dill Salad is a refreshing and healthy dish perfect for hot days or as a side dish at any meal. It combines the crispness of cucumbers with the creaminess of yogurt, making it both light and satisfying. The fresh dill adds a wonderful flavor that complements the other ingredients perfectly. This salad is easy to make and can be a great addition to your summer meals.

how to make Cucumber Dill Salad

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 (2 long English cucumbers work well)
  • ½ red onion, finely sliced
  • ¼ cup fresh dill, chopped

Directions:

  1. Place the yogurt in a small bowl and stir it with the olive oil, lemon juice, grated garlic, salt, and black pepper until well combined and smooth. Set this dressing aside.
  2. Slice the onion and cut the cucumbers in half lengthwise. Then, slice each half into 3mm (1/8″) thick slices.
  3. In a large salad bowl, combine all the salad ingredients: cucumbers, red onion, and fresh dill.
  4. Add the yogurt dressing and toss everything together until well coated.
  5. Serve the salad at room temperature or refrigerate until ready to serve.

how to serve Cucumber Dill Salad

Cucumber Dill Salad is best served chilled or at room temperature. You can enjoy it on its own or as a side dish with grilled meats, fish, or other summer dishes. It’s also a great addition to picnics and potlucks.

how to store Cucumber Dill Salad

You can store any leftovers in an airtight container in the refrigerator. It is best eaten within 1-2 days, as the cucumbers might release water and lose their crunch over time.

tips to make Cucumber Dill Salad

  • To add more flavor, consider using fresh lemon zest along with the lemon juice.
  • Make sure to slice the cucumbers and onions thinly for better texture and taste.
  • If you want a bit more crunch, you can also add in some bell peppers or a handful of nuts like walnuts or almonds.

variation

For a different twist, you can add cherry tomatoes or feta cheese to the salad. Substitute the dill with fresh mint or parsley for a different flavor.

FAQs

Can I use other types of yogurt?

Yes, you can use any plain yogurt, but Greek yogurt gives a creamier texture.

Is this salad good for meal prep?

Yes, but it’s best to enjoy it fresh for the best texture. It can still be prepared a day in advance.

What can I serve this salad with?

Cucumber Dill Salad pairs well with grilled chicken, burgers, fish, or as part of a sandwich platter.

Cucumber Dill Salad

A refreshing and healthy Cucumber Dill Salad that combines crisp cucumbers, creamy yogurt, and fresh dill, perfect for hot days and summer meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dressing
  • 3/4 cup Greek yogurt or plain full-fat yogurt
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon lemon juice
  • 1/4 teaspoon garlic, grated
  • 1/2 teaspoon fine salt
  • 1/5 teaspoon black pepper
Salad
  • 1 1/2 lb cucumbers, sliced (2 long English cucumbers work well)
  • 1/2 red onion, finely sliced
  • 1/4 cup fresh dill, chopped

Method
 

Preparation
  1. In a small bowl, stir together the yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper until well combined and smooth. Set aside.
  2. Slice the red onion and cut the cucumbers in half lengthwise. Then slice each half into 3mm thick slices.
Assembly
  1. In a large salad bowl, combine the cucumbers, red onion, and fresh dill.
  2. Add the yogurt dressing and toss everything together until well coated.
  3. Serve the salad at room temperature or refrigerate until ready to serve.

Notes

Cucumber Dill Salad is best served chilled or at room temperature. Consider adding fresh lemon zest for extra flavor, and slice the cucumbers and onions thinly for better texture. Leftovers can be stored in an airtight container in the refrigerator and are best eaten within 1-2 days.