Description
A refreshing Cucumber Dill Salad that’s perfect for summer barbecues or a light lunch, combining crisp cucumbers, aromatic dill, and a creamy yogurt dressing.
Ingredients
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Place the yogurt dressing ingredients in a small bowl. Stir until well combined and smooth. Set aside.
- Slice the red onion and cut the cucumbers in half lengthwise. Then slice each half into 3mm / 1/8″ thick slices.
- Place all salad ingredients in a large salad bowl. Add the dressing and toss to combine until well coated.
- Serve at room temperature or keep refrigerated until serving.
Notes
For added flavor, chill cucumbers and onions before combining and consider adding fresh herbs like parsley or mint.
