Description
A crisp and refreshing cucumber dill salad tossed in a creamy yogurt dressing with lemon, garlic, and olive oil. This no-cook dish is perfect for summer meals and ready in just 10 minutes.
Ingredients
- For the yogurt dressing:
- ¾ cup full-fat Greek yogurt
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons lemon juice (or apple cider vinegar)
- ¼ teaspoon grated garlic
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- For the salad:
- 1½ lb cucumbers (about 670 g), sliced
- ½ red onion, thinly sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, whisk together yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth.
- Slice cucumbers and red onion, and chop the fresh dill.
- Place cucumbers, onion, and dill in a large bowl.
- Pour dressing over the vegetables and toss gently until evenly coated.
- Taste and adjust seasoning if needed. Serve immediately.
Notes
- Use English or Persian cucumbers for best texture and fewer seeds.
- Substitute Greek yogurt with sour cream for a richer taste or coconut yogurt for a dairy-free version.
- Add sliced radishes or a pinch of dried mint for extra flavor.
- Prepare the dressing and vegetables separately in advance, then combine before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
