Cucumber Dill Salad
This refreshing Cucumber Dill Salad features chilled cucumbers, fragrant dill, and a tangy dressing, making it a perfect quick side dish or healthy lunch option.
Ingredients
Salad Ingredients
- 3 medium cucumbers thinly sliced (English or Persian cucumbers are ideal for thinner slices)
- 1 small red onion thinly sliced into half-moons
- 1 cup fresh dill roughly chopped (the soul of this salad)
- 1 cup plain Greek yogurt substitute with dairy-free yogurt or sour cream for a richer flavor
- 1 tablespoon olive oil smooths the dressing and adds shine
- 1 tablespoon lemon juice swap for white wine vinegar if preferred
- 1 teaspoon honey use maple syrup for vegan option
- Salt and freshly cracked black pepper to taste
- 1 clove garlic optional: minced for a savory kick
Optional Garnishes
- chopped chives optional garnish
- toasted sunflower seeds optional garnish
- nutritional yeast optional garnish for a cheesy note
Instructions
Preparation
- Wash and thinly slice the cucumbers. If the skin is waxy or thick, peel alternating stripes for texture and color. Place slices in a large bowl.
- Add the thinly sliced red onion and chopped dill to the cucumbers.
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, honey, minced garlic (if using), and a pinch of salt and pepper until smooth.
- Pour the dressing over the cucumber mixture and gently toss until every slice is coated.
- Taste for seasoning — add more salt, pepper, or lemon if needed. If you like it creamier, stir in another tablespoon of yogurt.
- Serve immediately for crisp freshness or chill for 15 to 30 minutes to let flavors marry. Garnish with chives or toasted seeds before serving.
Notes
For best texture, eat within 24 hours. To maintain crunch, keep dressing separate until serving. Use a mandoline for ultra-thin slices.