Creamy Cucumber Salad Dill (Printable)

Light and creamy cucumber dish with fresh dill and yogurt dressing, ideal for warm-weather meals.

# What You 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

# Steps:

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 with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth.
03 - Add the cucumbers and red onion to the dressing. Toss gently until evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to enhance flavors.
05 - Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Tips:

01 -
  • Quick and easy to prepare in just 15 minutes with no cooking required.
  • The creamy Greek yogurt dressing balances perfectly with the fresh dill and tangy vinegar or lemon juice.
  • Light and low in calories, ideal for vegetarian, gluten-free, and low-carb diets.
  • Versatile as a side dish or light lunch on hot summer days.
02 -
  • Use whole milk Greek yogurt for a creamier texture or low-fat for a lighter option.
  • Allow the salad to chill for at least 15 minutes to let flavors develop fully.
  • Experiment with lemon juice instead of vinegar to add a fresher citrus note.
  • Adjust salt and pepper at the end to suit your personal taste perfectly.
Go Back