Cucumber Dill Salad

It’s a warm day, and the sun filters through the kitchen window as I prepare a delightful Cucumber Dill Salad, the crispness of the cucumbers a refreshing contrast to the creamy yogurt dressing. This salad takes around 15 minutes to make and is a perfect blend of cool, vibrant flavors that come together effortlessly. The creamy Greek yogurt dressing not only binds the salad but also adds a wonderful tang that complements the fresh vegetables.

This recipe is for anyone looking to lighten up their meals or serve something fresh at a gathering. It’s perfect for summer picnics, weeknight dinners, or as a side dish for grilled meats. You can prepare it ahead of time and keep it refrigerated for several hours, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The combination of crunchy cucumbers and smooth yogurt creates a delightful texture.
• Fresh dill adds a burst of flavor that brightens each bite.
• Quick to prepare, making it ideal for last-minute gatherings.
• Versatile enough to serve alongside various main dishes.

What You’ll Need

Gather these ingredients to make your Cucumber Dill Salad.

For the Dressing

• ¾ cup Greek yogurt or plain full-fat
• 1 ½ tablespoon extra virgin olive oil
• 1 ½ tablespoon lemon juice
• ¼ teaspoon garlic, grated
• ½ teaspoon fine salt
• ⅕ teaspoon black pepper

For the Salad

• 1 ½ lb cucumbers, sliced (I used 2 long English cucumbers)
• ½ red onion, finely sliced
• ¼ cup fresh dill, chopped

Greek yogurt can be swapped for sour cream.

Substitutions & Swaps

• Olive oil: avocado oil works well too.
• Lemon juice: vinegar can be an alternative.
• Fresh dill: use dried dill if fresh is unavailable.
• Greek yogurt: plain yogurt as a lighter substitute.

How to Make It

Follow these simple steps to prepare your salad.

Mix the dressing

In a small bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper. Stir until the mixture is well combined and smooth. Set it aside while you prepare the vegetables.

Prepare the vegetables

Slice the red onion finely and cut the cucumbers in half lengthwise. Then, slice each half into 3mm / 1/8" thick pieces.

Combine ingredients

In a large salad bowl, place the sliced cucumbers, red onion, and chopped dill. Pour the yogurt dressing over the salad and toss everything well to ensure the ingredients are well coated.

Serve

You can serve the salad immediately at room temperature or cover it and keep it refrigerated until ready to serve.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, dressing will separate.
Reheat: not applicable, best served chilled.

Tips for Best Results

• Use firm cucumbers to maintain the salad’s crunch.
• Allow the salad to sit for a few minutes before serving for enhanced flavor.
• Adjust the garlic according to your taste preference for a milder result.
• Fresh dill works best, but if using dried, reduce the amount.

Serving Suggestions

• Pairs beautifully with grilled chicken or fish for a balanced meal.
• Serve alongside Mediterranean dishes like pita and hummus.
• A refreshing side dish for summer barbecues and picnics.