Creamy Cucumber Dill Salad

5 from 28 votes

This creamy dill cucumber salad recipe is easy, refreshing, and full of healthy ingredients like Greek yogurt, dill, and olive oil. It takes just 15-minutes to make and is the ideal side dish addition to a potluck, picnic, BBQ, or summer party.

Prep Time15

Cook Time0

Course: Salad

Cuisine: Greek Recipes, Mediterranean Recipes

Servings:

Calories: 88kcal

Author: Sonia Skounaki for Primal Mediterranean Gourmet

Equipment

1 Mandolin Slicer

Ingredients

For the Dressing

⅔ cup Greek Yogurt Plain
1 tbsp extra virgin olive oil
1 ½ tbsp Lemon Juice Freshly Squeezed
1 tbsp Fresh Dill Finely Chopped
½ tsp garlic powder
Salt and Pepper to taste

For the Salad

1 English cucumbers
½ Medium Onion Thinly Sliced
2 tbsp Fresh Dill Roughly Chopped

Instructions

Wash the cucumbers, and slice them into half rounds (tip: cut them lengthwise in half before slicing them).
Add a speck of salt, and transfer the slices into a colander. Place a plate under the colander and let it rest for 10 minutes. This will help drain excess water from the cucumbers, giving you a creamier salad.
Prepare the dressing by mixing all of the dressing ingredients in a medium bowl until combined. Taste and adjust seasonings as desired. Set aside.
Add the cucumber, red onion, and roughly chopped fresh dill to a large bowl.
Pour the dressing on top and toss to combine.
Serve immediately or chill for up to two hours before serving.

Notes

Tips:

Preparing the dressing in advance, when possible, gives the flavors more time to develop.
If you prefer a thicker dressing, cut down on the amount of lemon juice in the dressing.
Slice the cucumbers into thin half rounds. Add a speck of salt, and transfer the slices into a colander. Place a plate under the colander and let it rest for 15-20 minutes. This will help drain excess water from the cucumbers, giving you a creamier salad.
English cucumbers are preferred to this recipe as they are seedless.
You can also use Persian cucumbers instead of English cucumbers. In this case, you just sliced them in rounds. No need to cut them lengthwise as they are already skinny.
Greek yogurt is strained, which gives a thicker, creamier texture than regular yogurt. Using strained Greek yogurt helps keep the salad creamy and not watery.
To make it vegan, replace Greek yogurt with vegan yogurt.

Nutrition