Why Make This Recipe
Cucumber Dill Salad is a refreshing and healthy dish perfect for warm weather or any time you want something light. It combines crunchy cucumbers, zesty onions, and bright dill with a creamy yogurt dressing, making it both delicious and nutritious. This salad is quick to make, using simple ingredients that you probably already have in your kitchen.
How to Make Cucumber Dill Salad
Ingredients
- ¾ cup (150 grams) 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
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Directions
- Place the yogurt dressing ingredients in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise. Then slice each half into 3mm / 1/8″ thick slices.
- Place all the salad ingredients in a large bowl. Add the dressing and toss to combine until everything is well coated.
- Serve at room temperature or keep refrigerated until serving.
How to Serve Cucumber Dill Salad
Cucumber Dill Salad is versatile and can be served in many ways. Enjoy it as a side dish with grilled meats or fish, or serve it as a light lunch on its own. You can also add pita bread or crackers for a complete meal. This salad is best enjoyed fresh, but it can also be refrigerated until ready to serve.
How to Store Cucumber Dill Salad
If you have leftovers, store the Cucumber Dill Salad in an airtight container in the refrigerator. It can stay fresh for about 2-3 days. However, for the best taste and texture, it is recommended to eat it within a day.
Tips to Make Cucumber Dill Salad
- Use fresh, crispy cucumbers for the best flavor and crunch.
- Adjust the amount of garlic and dill to suit your taste.
- For added flavor, you can sprinkle some feta cheese or olives on top before serving.
Variation
If you want to add more nutrients, consider adding cherry tomatoes, bell peppers, or avocado to the salad. You can also swap out the Greek yogurt for sour cream or a dairy-free yogurt for a different flavor profile.
FAQs
1. Can I make Cucumber Dill Salad ahead of time?
Yes, you can prepare the salad a few hours ahead. Just keep it refrigerated until ready to serve.
2. Is this salad gluten-free?
Yes, Cucumber Dill Salad is gluten-free, making it a great option for those with gluten sensitivities.
3. How can I make this salad vegan?
To make it vegan, substitute the Greek yogurt with a plant-based yogurt alternative.
Cucumber Dill Salad
A refreshing and healthy dish combining crunchy cucumbers, zesty onions, and bright dill with a creamy yogurt dressing.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- ¾ cup (150 grams) 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
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Place the yogurt dressing ingredients in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise. Then slice each half into 3mm / 1/8″ thick slices.
- Place all the salad ingredients in a large bowl. Add the dressing and toss to combine until everything is well coated.
- Serve at room temperature or keep refrigerated until serving.
Notes
For added flavor, sprinkle some feta cheese or olives on top before serving. Use fresh, crispy cucumbers for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: salad, cucumber, dill, healthy, light, vegetarian, gluten-free