Description
This Cucumber Dill Salad is the ultimate refreshing side dish—light, creamy, and perfect for summer BBQs, Mediterranean platters, or healthy lunches. With fresh sliced cucumbers, red onions, dill, and a tangy Greek yogurt dressing, this salad is a crisp, cooling crowd-pleaser you’ll make again and again.
Ingredients
For the Yogurt Dressing:
• ¾ cup Greek yogurt (or plain full-fat)
• 1½ tbsp extra virgin olive oil
• 1½ tbsp lemon juice
• ¼ tsp grated garlic
• ½ tsp fine salt
• ⅕ tsp black pepper
For the Salad:
• 1½ lb cucumbers, sliced (2 large English cucumbers)
• ½ red onion, thinly sliced
• ¼ cup fresh dill, chopped
Instructions
1️⃣ Make the Yogurt Dressing
• In a small bowl, whisk yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth.
• Taste and adjust seasoning if needed.
• Set aside.
2️⃣ Prepare the Vegetables
• Slice cucumbers in half lengthwise, then cut into thin half-moons (about ⅛ inch).
• Thinly slice the red onion.
• Finely chop fresh dill.
3️⃣ Salt the Cucumbers (Optional but Recommended)
• Sprinkle cucumbers lightly with salt.
• Let sit in a colander for 15–20 minutes to release water.
• Pat dry with paper towels before assembling.
4️⃣ Assemble the Salad
• In a large mixing bowl, combine cucumbers, red onion, and dill.
• Pour in the yogurt dressing.
• Toss until well coated.
5️⃣ Serve or Chill
• Serve immediately at room temperature or refrigerate for 30–60 minutes to chill.
• Garnish with extra dill and black pepper before serving.
Notes
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For best texture, salt the cucumbers before mixing to reduce water content and keep the salad from becoming soggy.
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Use full-fat Greek yogurt for the creamiest result, or a plant-based yogurt for a vegan version.
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Salad can be made up to 1 day ahead, but it’s freshest when eaten within 4–6 hours.
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Great with grilled meats, seafood, or pita wraps.
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To mellow the sharpness of red onion, soak slices in cold water for 10 minutes before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no heating required)
- Category: Dinner, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 92 kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: cucumber dill salad, creamy cucumber salad, yogurt cucumber salad, summer salad, healthy side dish, Mediterranean salad, BBQ side, refreshing salad