Creamy Cucumber Salad Dill (Printable Version)

Light, crisp cucumbers combined with dill and creamy yogurt dressing for a fresh summer side.

# Ingredient List:

→ 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 fresh 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

# Step-by-Step Instructions:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let stand for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large mixing bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth and well combined.
03 - Add drained cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated with the yogurt mixture.
04 - Taste the salad and adjust seasoning as needed. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
05 - Transfer to serving bowl and garnish with fresh dill sprigs and freshly ground black pepper immediately before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make it while everything else is still cooking.
  • The cucumber stays crisp instead of getting soggy like mayo-based versions, thanks to that smart salting trick.
  • It tastes even better the next day once the dill and dressing have gotten properly acquainted.
02 -
  • Do not skip the salting and draining step—I learned this the hard way by serving a salad that tasted good for exactly 20 minutes before it turned into cucumber soup.
  • Fresh dill makes an enormous difference here; dried dill will taste like hay in comparison, so it's worth seeking out the fresh herb.
03 -
  • Pat those cucumbers dry with genuine enthusiasm—excess moisture is the enemy of a good cucumber salad, and it's the one step that takes an extra 30 seconds but makes all the difference.
  • Make the dressing first and let it sit while you prep the vegetables; it gives the dill time to start releasing its oils and flavor into the yogurt.
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