Cucumber Dill Salad
A refreshing blend of crisp cucumbers and fragrant dill, perfect for summer picnics and casual lunches.
Ingredients
For the salad
- 1.5 lb 1 ½ lb (670 grams) cucumbers, sliced (preferably 2 long English cucumbers) Slice them into approximately 3mm (1/8”) thick slices.
- ½ cup ½ red onion, finely sliced Soak in cold water for a milder flavor if desired.
- ¼ cup ¼ cup fresh dill, chopped Provides a bright pop of flavor.
For the dressing
- ¾ cup ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt Substitute with dairy-free yogurt for a vegan option.
- 1.5 tablespoon 1 ½ tablespoon extra virgin olive oil
- 1.5 tablespoon 1 ½ tablespoon lemon juice Can be swapped with apple cider vinegar.
- ¼ teaspoon ¼ teaspoon grated garlic
- ½ teaspoon ½ teaspoon fine salt Adjust to taste.
- ⅕ teaspoon ⅗ teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Clean your workspace and gather all ingredients.
- Wash the cucumbers and dill thoroughly.
- In a small bowl, mix the Greek yogurt with olive oil, lemon juice, grated garlic, salt, and black pepper until smooth.
- Slice the cucumbers in half lengthwise, then into approximately 3mm (1/8”) thick slices.
- Finely slice the red onion; soak slices in cold water if desired.
- Chop the dill and pat dry.
Combine
- In a large salad bowl, combine sliced cucumbers, red onion, and dill.
- Pour dressing over the salad and gently toss to coat without crushing the cucumbers.
Serve
- Serve at room temperature or refrigerate for 20-30 minutes for enhanced flavors.
- Garnish with extra dill or cucumber slices before serving.
- Enjoy this refreshing salad!
Notes
Store in an airtight container in the refrigerator for 2-3 days. Best enjoyed fresh.