Creamy Cucumber Dill Yogurt (Printable)

Light, fresh cucumber salad with creamy dill and tangy Greek yogurt dressing for a refreshing side.

# What You'll Need:

→ 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 lemon juice
07 - 1 teaspoon sugar, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs
11 - Freshly ground black pepper

# Directions:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth and well combined.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until evenly coated with the yogurt mixture.
04 - Taste the salad and adjust salt, pepper, or acid as desired to achieve preferred flavor balance.
05 - Refrigerate for at least 15 minutes before serving to allow flavors to meld. Garnish with extra dill sprigs and freshly ground black pepper.

# Expert Tips:

01 -
  • Quick and easy to prepare – ready in just 15 minutes.
  • Light, yet creamy texture balancing freshness and richness.
  • Perfectly suited for vegetarians and those following gluten-free or low-carb diets.
  • A versatile side that pairs well with a variety of main dishes.
02 -
  • Use English cucumbers for their thin skin and mild flavor; no peeling necessary.
  • Let the salad chill for at least 15 minutes to meld flavors.
  • Adjust acidity with lemon juice or vinegar according to your preference.
  • Check the yogurt for live cultures and minimal additives for best texture and taste.
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