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Creamy Cucumber Salad

A refreshing and creamy salad made with cucumbers and a tangy yogurt dressing, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers English cucumbers work wonderfully, too.
  • 1 cup plain Greek yogurt Or sour cream for a different twist.
  • 2 tablespoons apple cider vinegar Adds a lovely tang.
  • 1 tablespoon fresh dill Or a teaspoon of dried dill.
  • Salt and black pepper To taste.
  • Optional: Thinly sliced red onion or cherry tomatoes For added flavor and color.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly into rounds or half-moons.
  2. In a mixing bowl, combine the Greek yogurt, apple cider vinegar, and dill. Stir until smooth and well blended.
  3. Add the sliced cucumbers to the dressing and gently fold them in until evenly coated.
  4. Sprinkle with salt and black pepper to taste. Adjust seasoning as desired.
  5. For the best flavor, let the salad sit in the refrigerator for about 30 minutes before serving.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to two days. Avoid freezing as cucumbers lose their crunch.