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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.
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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.