Creamy Cucumber Salad Dill (Printer View)

A light salad of cucumbers in a creamy yogurt dressing with fresh dill, perfect for warm days or as a side.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dairy

03 - 1 cup Greek yogurt (whole milk or low-fat)

→ Fresh Herbs

04 - 3 tablespoons fresh dill, chopped

→ Pantry

05 - 1 tablespoon olive oil
06 - 1 tablespoon white wine vinegar or lemon juice
07 - 1 teaspoon sugar (optional)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs
11 - Freshly ground black pepper

# Method Steps:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth and well combined.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to allow flavors to develop.
05 - Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Advice:

01 -
  • It's genuinely refreshing without that heavy feeling most creamy salads leave behind.
  • Takes fifteen minutes tops, which means you can actually make it on a weeknight without stress.
  • The dill gives you this herbaceous punch that makes people ask what your secret is.
02 -
  • Skipping the salting step sounds like a shortcut but it's actually the thing that keeps your salad from turning into a pool by dinner.
  • The dressing is forgiving, but don't go wild with the dill—you can always add more but you can't take it out.
03 -
  • If you don't have a salad spinner, using paper towels to dry everything is slower but honestly more effective for this particular dish.
  • Make the dressing the night before if you want—it actually tastes better after it's had time to sit—and just add the cucumbers fresh the next day.
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