Description
A refreshing creamy cucumber salad with Greek yogurt and dill.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- ½ small red onion, very thinly sliced
- ¾ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the cucumbers: Slice the cucumbers thinly. If you prefer a slightly less watery salad, lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 10–15 minutes, then gently pat dry. This small step keeps the dressing creamy and flavorful.
- Slice the onion: Thinly slice the red onion. If you find raw onion too sharp, soak the slices in cold water for 5 minutes, then drain. This softens the bite while keeping the crunch.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, chopped dill, salt, and pepper. The dressing should be creamy, tangy, and fragrant with fresh herbs.
- Combine everything: Add the cucumbers and red onion to the bowl. Gently toss until every slice is coated in the creamy dill dressing. Watching the glossy dressing cling to each cucumber slice is one of those small kitchen pleasures.
- Chill before serving: For best flavor, refrigerate for 20–30 minutes before serving. This allows the flavors to meld and deepen, transforming a simple mixture into a beautifully balanced salad.
Notes
- This salad is best served chilled.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg