Creamy Cucumber Dill Salad (Print-Friendly)

Light cucumber salad with creamy Greek yogurt dressing and fresh dill, ideal for warm days.

# 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

# How To Make It:

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 mixing 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 dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste the salad and adjust seasoning with additional salt and pepper as desired.
05 - Refrigerate for at least 15 minutes before serving to enhance flavors. Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to slice vegetables, no cooking required.
  • The creamy dressing coats every bite without feeling heavy, perfect for meals when you want something nourishing but not fussy.
  • One bowl, minimal cleanup, and it tastes even better the next day as the flavors get to know each other.
02 -
  • The most common mistake is skipping the salt and draining step with the cucumbers—I learned this the hard way when my first batch turned into a watery mess, and now I never skip it.
  • The salad actually improves after a few hours of sitting, so if you make it ahead, you're not cutting corners, you're doing yourself a favor.
03 -
  • Slice your cucumbers and onion as thin as you can manage—this isn't about looking fancy, it's about surface area for absorbing the dressing and creating a cohesive texture.
  • Don't be shy about the dill; this recipe depends on it, and it should be one of the first flavors you notice when you take a bite.
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