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Cucumber Dill Salad

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A light and crunchy cucumber salad with a tangy yogurt dressing, perfect for summer picnics and barbecues.

Ingredients

Scale
  • 2 to 3 medium cucumbers, thinly sliced
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons fresh dill, chopped, plus extra for garnish
  • 1 to 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional add ins: thinly sliced red onions, halved cherry tomatoes, sliced radishes, sunflower seeds

Instructions

  1. Rinse cucumbers and slice into thin rounds or half moons.
  2. Place slices in a colander and sprinkle lightly with salt.
  3. Let sit 10 to 15 minutes to draw out excess moisture.
  4. Pat the cucumbers dry with paper towels.
  5. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice or vinegar, minced garlic, and chopped dill until smooth.
  6. Season the dressing with salt and pepper to taste.
  7. Add the cucumbers to the dressing and fold gently to coat each slice evenly.
  8. Stir in optional toppings if using.
  9. Refrigerate the salad for 15 to 30 minutes to let flavors meld and chill.
  10. Garnish with extra fresh dill and serve cold.

Notes

For a lighter dressing, use all Greek yogurt. Dairy free? Swap in a thick plant-based yogurt.

Nutrition

Find it online: https://www.simplefamilydishes.com/fresh-cucumber-dill-salad/