Creamy Cucumber Dill Salad
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 minutes mins
Cook Time0 minutes mins
Course: Salad
Cuisine: Greek Recipes, Mediterranean Recipes
Servings: 4
Calories: 88kcal
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
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.
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.
Calories: 88kcal | Carbohydrates: 5.3g | Protein: 5g | Fat: 6g | Saturated Fat: 1.7g | Cholesterol: 6.2mg | Fiber: 0.5g | Sugar: 3g