Creamy Cucumber Dill Salad

5 from 1 vote

This Creamy Cucumber Dill Salad is an easy side that pairs well with grilled meats, simple weeknight dinners, or even tucked into wraps and sandwiches when you want something light and fresh.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Low Calorie, Vegetarian

Servings: people

Calories: 60kcal

Author: Ayla Clulee

Equipment

1 Sharp knife
1 measuring spoons

Ingredients

1 large cucumber
½ red onion
2 tablespoon chopped dill
½ cup Greek yogurt
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

Start by slicing the cucumbers into thin rounds or half-moons. Try to keep the slices even so they soften at the same rate.
Peel and thinly slice the red onion, and finely chop the dill. Keep them aside.
In a medium bowl, combine the yogurt, lemon juice, salt, and black pepper. Stir until smooth and well blended.
Taste the dressing at this point. It should feel creamy and lightly tangy, not thick or bland. Adjust salt or acid as needed.
Add the sliced cucumbers, chopped dill, and sliced red onion to the bowl with the dressing. Toss gently so the cucumbers are coated without breaking.
Take a moment to check the balance. Add a little more dill or pepper if it feels flat.
Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time helps the flavors settle and gives the salad a better overall texture.
Stir once more before serving and make any final adjustments.

Notes

Slice cucumbers thin for better texture.
Chop dill finely so it spreads evenly.
Let the salad rest refrigerated before serving for better flavor.
You can prepare the dressing in advance and store it in the fridge for a couple of days. When ready to serve, toss it with the veggies for a quick and easy salad.

Nutrition