Creamy Cucumber Dill Salad (Printable)

Light, creamy salad with cucumbers, Greek yogurt, and dill for fresh summer flavors.

# 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 - Fresh dill sprigs
11 - Freshly ground black pepper

# How to Make:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and allow to sit 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 the mixture reaches a smooth, uniform consistency.
03 - Add the dried cucumbers and red onion to the prepared dressing. Gently toss until all vegetables are evenly coated with the yogurt mixture.
04 - Taste the salad and adjust seasonings as needed. Transfer to a serving vessel and refrigerate for at least 15 minutes before serving to allow flavors to develop.
05 - Garnish with fresh dill sprigs and freshly ground black pepper immediately before serving.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it while everything else is finishing up.
  • The creamy dressing coats the cucumbers without making them soggy, something I figured out by accident when I over-salted a batch and had to drain them properly.
  • It tastes even better the next day when the dill has had time to settle into the yogurt, turning a quick side dish into something more thoughtful.
02 -
  • Don't skip the salting and draining step—I learned this the hard way when a batch turned into cucumber soup by dinnertime.
  • Fresh herbs really do matter here; dried dill will make you regret the whole thing, so wait until you have fresh or save the recipe for another day.
03 -
  • Chill your serving bowl for five minutes before transferring the salad—it keeps everything colder longer.
  • Make the dressing a few hours ahead and let the dill infuse into the yogurt, then add the cucumbers just before serving for the crispest final result.
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