This refreshing and simple cucumber dill salad is the perfect side dish for summer meals, offering a delicious balance of crunchy cucumbers, tangy yogurt dressing, and fragrant dill. It’s quick, easy, and loaded with flavor, making it ideal for BBQs and light lunches.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with minimal preparation.
- Refreshing: A light and cooling dish perfect for hot days.
- Versatile: Pairs well with a variety of meals, from grilled meats to vegetarian dishes.
- Healthy: Full of fresh ingredients, low in calories, and rich in nutrients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Yogurt Dressing:
- ¾ cup Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅓ teaspoon black pepper
For the Salad:
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Directions
- Make the Dressing: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth and well combined.
- Prepare the Salad: Slice the cucumbers lengthwise and cut them into 3mm slices. Thinly slice the red onion and chop the fresh dill.
- Toss and Serve: Place the cucumbers, onion, and dill in a large bowl. Pour the yogurt dressing over the top and toss everything until well coated. Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Vegan: Use coconut yogurt instead of Greek yogurt for a dairy-free version.
- Add Protein: Top with grilled chicken or shrimp for a complete meal.
- Make it Spicy: Add a pinch of red pepper flakes or chili powder for a bit of heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 1 day.
- Reheating: This salad is best served fresh and does not reheat well due to the high water content in the cucumbers.
FAQs
Can I use a different type of yogurt?
Yes, any plain yogurt can work, but Greek yogurt offers a thicker texture and richer flavor.
Can I add other vegetables to this salad?
Yes, you can add tomatoes, bell peppers, or even carrots for extra crunch and color.
How do I prevent the salad from getting watery?
Serve the salad immediately after preparing it. If storing, be sure to drain any excess liquid before serving.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing in advance and store it in the fridge for up to 3 days.
How long will this salad last?
It’s best eaten within a day as cucumbers release water and can dilute the dressing.
Can I use dried dill instead of fresh?
Fresh dill is recommended for the best flavor, but dried dill can be used in a pinch (reduce the quantity).
Can I add other herbs?
Yes, fresh mint or parsley can also complement the flavor of this salad.
How do I slice cucumbers for the best texture?
Slice them thinly, about 3mm thick, to ensure they have a pleasant crunch without being too tough.
What can I serve this salad with?
It pairs well with grilled meats, fish, or as a side dish for wraps and sandwiches.
Can I use apple cider vinegar instead of lemon juice?
Yes, apple cider vinegar can be used as a substitute for lemon juice if preferred.
Conclusion
Cucumber Dill Salad is the perfect refreshing side dish, offering a tangy and creamy flavor with a crisp texture. It’s an easy, healthy addition to any meal and a must-have for your summer recipes! Enjoy this vibrant salad with your favorite dishes for a light and satisfying meal.
Print
Cucumber Dill Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossing, No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Cucumber Dill Salad is the perfect summer side dish. With a creamy Greek yogurt dressing, crunchy cucumbers, tangy lemon, and fragrant dill, it’s a healthy, quick, and easy addition to any BBQ, picnic, or light lunch. Ready in just 10 minutes, this cucumber salad is versatile and can be paired with grilled meats, seafood, or vegetarian dishes for a refreshing, cooling meal.
Ingredients
- For the Yogurt Dressing:
- ¾ cup Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅓ teaspoon black pepper
- For the Salad:
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Make the Dressing: In a small bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper. Stir until smooth and well combined.
- Prepare the Salad: Slice the cucumbers lengthwise, then cut into 3mm slices. Thinly slice the red onion and chop the fresh dill.
- Toss and Serve: In a large bowl, combine the cucumbers, onion, and dill. Pour the yogurt dressing over and toss everything together until well coated. Serve immediately.
Notes
- For a vegan version, use coconut yogurt.
- For extra protein, top with grilled chicken or shrimp.
- Add a pinch of red pepper flakes for a spicy kick.
- Best served fresh; avoid reheating as cucumbers release water.
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