Description
This Cucumber Dill Salad is a vibrant and refreshing dish that perfectly balances crisp cucumbers with the aromatic touch of fresh dill. It’s an ideal side for summer gatherings or a light lunch.
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 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
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, add the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper. Whisk together until the mixture is well combined and smooth. This should take about 1-2 minutes. The dressing should be creamy and have a balanced tangy flavor; taste and adjust seasoning if needed.
- Slice the cucumbers in half lengthwise, then cut each half into ⅛-inch thick slices. This should yield about 3mm slices. You want them thin enough to soak up the dressing but thick enough to retain some crunch. Avoid cutting them too thick, as they won't mix well with the other ingredients.
- Finely slice the red onion. Aim for thin, even slices to ensure they distribute well throughout the salad. You can soak the onion slices in cold water for a few minutes beforehand to mellow their sharpness if you prefer a milder flavor.
- In a large salad bowl, combine the sliced cucumbers, red onion, and chopped fresh dill. Gently toss the ingredients together to distribute them evenly without bruising the cucumbers.
- Add the yogurt dressing to the salad mixture. Using a spatula or salad tongs, carefully toss everything together until the cucumbers and onions are well coated with the dressing. This should take about 1-2 minutes. Ensure every piece is covered; this allows the flavors to meld.
- For the best flavor, let the salad sit for about 5 minutes at room temperature before serving. This allows the cucumbers to absorb the dressing slightly. If you prefer chilled salad, refrigerate it for up to an hour before serving.
- Serve the Cucumber Dill Salad at room temperature or store in the refrigerator until ready to serve. It’s perfect as a refreshing side dish for grilled meats or as a light lunch on its own. Keep an eye on the cucumbers; if they release too much water, give the salad a gentle toss before serving to maintain its texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: To prevent the cucumbers from becoming watery, consider salting them lightly before mixing them into the salad. Fresh dill is crucial for the best flavor. If you can’t find fresh dill, consider substituting with parsley or chives, but use less since they have different flavor profiles.