Fresh Creamy Cucumber Dill Salad Recipe with Easy Greek Yogurt Dressing
A refreshing and creamy cucumber salad featuring a tangy Greek yogurt dressing with fresh dill, perfect for quick and easy summer meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 1 cup full-fat Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 small garlic clove, minced
- 1 teaspoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 tablespoons thinly sliced red onion
Instructions
- Wash and peel the English cucumbers if desired. Slice them thinly, about 1/8 inch thick. If cucumbers seem watery, sprinkle a pinch of salt over the slices and let them sit in a colander for 10 minutes, then pat dry.
- In a mixing bowl, combine Greek yogurt, lemon juice, olive oil, and minced garlic. Whisk until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Finely chop fresh dill and thinly slice red onion if using.
- Toss cucumber slices, chopped dill, and optional red onion with the yogurt dressing. Mix gently but thoroughly to coat evenly. Adjust seasoning if needed.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Stir gently before serving.
Notes
Use full-fat Greek yogurt for best creaminess. Lightly salt cucumbers and drain to avoid sogginess. Fresh dill is preferred over dried for best flavor. Chill salad for at least 30 minutes before serving. Dressing can be made ahead and stored separately. Salad is best eaten within 2 days and does not freeze well.
Nutrition
- Serving Size: About 1 cup (150 g)
- Calories: 90110
- Sugar: 34
- Fat: 46
- Saturated Fat: 12
- Carbohydrates: 68
- Fiber: 12
- Protein: 68
Keywords: cucumber salad, creamy cucumber salad, Greek yogurt dressing, dill salad, easy summer salad, healthy salad, quick salad recipe