Creamy Cucumber Dill Yogurt (Print View)

A light, creamy cucumber salad with fresh dill and tangy yogurt, ideal for refreshing meals.

# Components:

→ 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
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs
11 - Freshly ground black pepper

# Directions:

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 thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar, salt, pepper, and chopped dill until smooth and fully combined.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to enhance flavor development.
05 - Transfer to serving dish and garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Advice:

01 -
  • Refreshing and light, perfect for warm weather meals.
  • Simple ingredients with a quick 15-minute prep.
  • Healthy, protein-rich Greek yogurt adds creaminess without heaviness.
  • Versatile side dish that pairs well with grilled meats or fish.
  • Suitable for vegetarian, gluten-free, and low-carb diets.
02 -
  • Salt the cucumbers and onion to draw out moisture, then pat dry for a crisp salad.
  • Use fresh dill for the best flavor; dried dill will significantly change the taste.
  • Adjust acidity with vinegar or lemon juice depending on your preference.
  • Let the salad chill; flavors meld beautifully after rest time in the fridge.
  • Feel free to omit sugar if you prefer a totally savory profile.
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