Description
Cucumber and Dill Salad with Yogurt Dressing is a cool and creamy side dish featuring crisp cucumbers tossed in a tangy Greek yogurt dressing infused with fresh dill, garlic, and lemon juice. This refreshing salad is perfect for pairing with grilled meats, seafood, or vegetarian meals, offering a light and flavorful complement to many dishes.
Ingredients
Salad
- 2 large cucumbers, thinly sliced
Dressing
- 1 cup plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, chopped fresh dill, fresh lemon juice, minced garlic, olive oil, salt, and black pepper until smooth and well combined.
- Prepare the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline to ensure even thickness for better texture.
- Toss the salad: Add the sliced cucumbers to the bowl with the yogurt dressing and gently toss until all the cucumbers are evenly coated with the creamy dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld and the cucumbers to become refreshingly crisp.
- Serve and garnish: Before serving, optionally garnish the salad with additional fresh dill for a burst of color and extra herbaceous flavor.
Notes
- English cucumbers are preferred for their thinner skin and fewer seeds, making the salad less bitter and more refined.
- Chill the salad before serving to enhance the flavor and crispness.
- Adding thinly sliced red onion can introduce a nice crunch and a mild sharpness.
- Store the salad in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
