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A fresh and quick cucumber dill salad with a creamy yogurt-based dressing, perfect as a light side dish or topping for sandwiches. Ready in about 15 minutes with no cooking required.

Ingredients

Scale
  • 2 large English cucumbers, sliced thin
  • ½ small red onion, sliced very thin
  • ¾ cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, chopped finely
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. If using regular cucumbers, peel and seed them.
  2. Slice the cucumbers very thin, keeping all veggie slices about the same thickness.
  3. Place cucumber slices on paper towels, sprinkle lightly with salt, and let rest 10–15 minutes.
  4. Pat the cucumber slices dry with a clean towel to remove excess moisture.
  5. Thinly slice the red onion.
  6. Optional: soak the onion slices in cold water for about 5 minutes to reduce sharpness, then drain well.
  7. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, chopped dill, salt, and black pepper until smooth and creamy.
  8. Combine the cucumbers and red onion with the dressing and toss gently to coat.
  9. Cover the bowl and chill in the refrigerator for 20–30 minutes to let the flavors marry.
  10. Before serving, give the salad a gentle stir and drain any excess liquid.
  11. If the salad gets watery after chilling, drain off the excess liquid or chill it in a colander over a bowl for a few minutes before serving.

Notes

Use English or Persian cucumbers for best texture; peel and seed regular cucumbers., Slice veggies uniformly, a mandoline slicer helps., Adjust lemon juice and salt to taste but avoid overpowering dill., Make ahead by keeping dressing separate and tossing salad just before serving to maintain crispness., Variations include substituting sour cream for Greek yogurt, adding crumbled feta, mint, radishes, cherry tomatoes, or swapping lemon juice for vinegar., Store leftovers in an airtight container in fridge for up to 2 days; stir and drain excess moisture before serving., For dairy-free option, substitute Greek yogurt with plain unsweetened plant-based yogurt like soy, coconut, or almond.

Nutrition

Find it online: https://cozyovenkitchen.com/cucumber-dill-salad-a-fresh-taste-of-summer-tradition/