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Fresh Cucumber Dill Salad with cucumbers, dill, and dressing for a healthy meal.

Cucumber Dill Salad

A creamy and tangy cucumber dill salad perfect for summer that pairs well with grilled meats and fresh fruit salads.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dressing
  • 3/4 cup Greek yogurt (or plain full-fat yogurt) Use full-fat for a silkier texture.
  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp garlic, grated (about half a small clove)
  • 1/2 tsp fine salt Add carefully.
  • 1/5 tsp black pepper (a scant 1/4 tsp)
Salad Ingredients
  • 1 1/2 lb cucumbers, sliced Persian or English cucumbers are excellent.
  • 1/2 each red onion, very thinly sliced
  • 1/4 cup fresh dill, chopped

Method
 

Make the Dressing
  1. In a small bowl, whisk the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Taste and set aside.
Prepare the Vegetables
  1. Very thinly slice the red onion. Cut each cucumber in half lengthwise, then slice each half into 1/8-inch rounds.
Combine
  1. Put the sliced cucumbers, red onion, and chopped dill in a large bowl.
Dress the Salad
  1. Pour the yogurt dressing over the vegetables. Toss gently until everything is coated.
Serve
  1. Enjoy at room temperature for immediate eating, or refrigerate until chilled. Before serving, taste and adjust salt or lemon if needed.

Notes

Refrigerate in an airtight container up to 3–4 days. Cucumbers release water over time, so expect some liquid separation; give it a gentle toss before serving. Avoid freezing as cucumbers become mushy when frozen.