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Cucumber Dill Salad

A refreshing and vibrant Cucumber Dill Salad that combines cool cucumbers with bright dill, perfect for summer gatherings and everyday meals.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 large large cucumbers, peeled and thinly sliced For crunch and hydration
  • 1 cup Greek yogurt or sour cream For creaminess; can swap for a dairy-free alternative
  • 2 tablespoons fresh dill, finely chopped For herbal brightness
  • 1 tablespoon lemon juice To add a zesty touch
  • to taste Salt and pepper For seasoning
  • to taste Red pepper flakes Optional, for a touch of heat

Method
 

Preparation
  1. Peel and thinly slice the cucumbers. If you prefer a softer texture, consider salting them lightly and letting them sit for 10 minutes before patting them dry.
  2. In a medium bowl, combine the Greek yogurt, fresh dill, lemon juice, salt, and pepper. Mix until everything is well incorporated and creamy.
  3. Add the sliced cucumbers to the dressing, tossing until they are fully coated.
  4. Taste your salad and adjust the seasoning with more salt, pepper, or lemon juice to suit your taste.
  5. For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.

Notes

For storage, keep in an airtight container in the fridge for up to 3 days. Stir before serving again to revive its creamy texture.