Why Make This Recipe
Cucumber Dill Salad is a refreshing side dish that’s perfect for warm days. It’s light yet packed with flavor from the fresh ingredients. This salad is quick to prepare, making it ideal for busy weeks or gatherings. The creamy yogurt dressing combines perfectly with the crunch of cucumbers and the bright taste of dill.
How to Make Cucumber Dill Salad
Ingredients:
- ¾ cup (150 grams) 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
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Directions:
- Place the yogurt in a small bowl. Add the olive oil, lemon juice, grated garlic, salt, and black pepper. Stir until the mixture is smooth and well combined. Set this dressing aside.
- Slice the red onion and cut the cucumbers in half lengthwise. Then, slice each half into 3 mm (1/8 inch) thick slices.
- In a large salad bowl, combine all the salad ingredients: cucumbers, sliced onion, and chopped dill. Pour the dressing over the top.
- Toss everything together until the salad is well coated with the dressing.
- Serve immediately at room temperature or cover and refrigerate until ready to serve.
How to Serve Cucumber Dill Salad
Cucumber Dill Salad is best served chilled or at room temperature. It pairs well with grilled meats, sandwiches, or as a side dish at picnics and barbecues. You can garnish it with extra dill or a slice of lemon for added color.
How to Store Cucumber Dill Salad
Store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 1-2 days. However, keep in mind that the cucumbers might get a bit soggy after a while due to the dressing.
Tips to Make Cucumber Dill Salad
- Use fresh, crispy cucumbers for the best texture.
- Adjust the amount of garlic to your taste. A little goes a long way!
- For a bit of crunch, add some nuts or seeds, like sunflower seeds or chopped walnuts, just before serving.
Variation
You can add other ingredients like cherry tomatoes or bell peppers for extra color and flavor. If you prefer a dairy-free option, swap the Greek yogurt with a plant-based yogurt.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make the salad a few hours in advance. Just keep the dressing separate until you are ready to serve to avoid sogginess.
2. What other herbs can I use in place of dill?
You can try using parsley or mint for a different flavor. Both will add a fresh touch to the salad.
3. Is this salad suitable for dietary restrictions?
Yes, it’s vegetarian and can easily be made gluten-free. Just ensure your yogurt meets your dietary needs.
Cucumber Dill Salad
Ingredients
Method
- Place the yogurt in a small bowl. Add the olive oil, lemon juice, grated garlic, salt, and black pepper.
- Stir until the mixture is smooth and well combined. Set this dressing aside.
- Slice the red onion and cut the cucumbers in half lengthwise. Then, slice each half into 3 mm (1/8 inch) thick slices.
- In a large salad bowl, combine all the salad ingredients: cucumbers, sliced onion, and chopped dill.
- Pour the dressing over the top.
- Toss everything together until the salad is well coated with the dressing.
- Serve immediately at room temperature or cover and refrigerate until ready to serve.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]