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Fresh Creamy Cucumber Dill Salad with Greek Yogurt

cucumber dill salad - featured image

A refreshing and creamy cucumber dill salad made with Greek yogurt, perfect for summer. This light yet satisfying salad features thinly sliced cucumbers, fresh dill, and a tangy yogurt dressing.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 cup (240 ml) full-fat Greek yogurt
  • 3 tablespoons fresh dill, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Rinse and dry the cucumbers thoroughly. Slice them thinly—about 1/8 inch (3 mm) thick. If cucumbers have many seeds, scoop them out with a spoon.
  2. Place cucumber slices in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Gently pat dry with paper towels or a clean kitchen cloth.
  3. In a mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, pepper, and honey (if using) until smooth and slightly tangy.
  4. Stir in the finely chopped fresh dill to the dressing.
  5. Add the drained cucumber slices to the bowl with the dressing. Gently toss until every slice is evenly coated without bruising.
  6. Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  7. Before serving, stir gently and adjust salt, pepper, or lemon juice as needed. Optionally, add a little extra dill for freshness.

Notes

Drain cucumbers well to prevent watery salad. Use full-fat Greek yogurt for best creaminess. Fresh dill is essential for flavor. Chill salad for at least 30 minutes before serving to enhance flavor. Gently toss to avoid bruising cucumbers.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill salad, Greek yogurt salad, summer salad, healthy salad, low carb salad, gluten free salad