Creamy cucumber salad : with dill and yogurt

French

This creamy cucumber yogurt salad is crisp, cooling, and bright with lemon and dill.

A quick stir-together dressing coats every slice without separating, making it ideal for warm days, weeknight sides, and effortless fresh meal bowls.

Creamy Cucumber & Dill Salad with a Quick Lemon Yogurt Dressing

Whenever I want something effortless yet genuinely satisfying, I come back to this cucumber and dill salad.

It’s the kind of recipe that feels light on the palate but still hits the spot, cool, crisp, and creamy in all the right ways.

Cucumbers bring instant freshness: they’re hydrating, crunchy, and keep every bite airy. A squeeze of lemon lifts everything with a bright, clean zing, so the salad never tastes heavy.

For the dressing, I like using full-fat plain yogurt (or Greek yogurt if I have it) because it stays smooth and velvety without splitting, even after a short chill in the fridge.

Dill is the real finishing touch, fresh and grassy, it balances the gentle bite of garlic and the sweet sharpness of red onion.

Best of all, it’s incredibly flexible: serve it as a starter, spoon it alongside grilled meats or fish, or turn it into a meal bowl with roasted chicken drumsticks, chickpeas, or quinoa.

It comes together in minutes, and it always disappears fast.

Ingredients for Cucumber Yogurt Dill Salad (Creamy Lemon Dressing)

Yogurt dressing

• 150 g Greek yogurt or full-fat plain yogurt
• 1 1/2 tbsp extra-virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1/4 tsp grated garlic
• 1/2 tsp fine salt
• 1/5 tsp ground black pepper

Cucumber & dill salad

• 670 g cucumbers, sliced (about 2 long English cucumbers)
• 1/2 red onion, thinly sliced into strips
• 1/4 cup fresh dill, chopped

Helpful substitutions

• Dill → mint, chives, or parsley
• Red onion → shallot (milder)
• Lemon juice → apple cider vinegar (use a small amount, then adjust to taste)

How to Make Cucumber Yogurt Dill Salad Without It Turning Watery

• Make the dressing:
  • Add all the yogurt dressing ingredients to a small bowl and whisk until smooth and fully combined.
  • Set aside.
• Slice for the best texture:
  • Thinly slice the red onion.
  • Cut the cucumbers in half lengthwise, then slice into rounds about 3 mm thick.
• Mix close to serving:
  • Add cucumbers, red onion, and chopped dill to a large bowl.
  • Pour over the dressing and toss gently until everything is evenly coated.
• Serve or chill: Serve at room temperature, or refrigerate until ready to serve.

Texture & Seasoning Tips (No Watery Salad, No Bitterness)

• To stop the salad from releasing too much water:
  • Option 1 (quick): Use an English cucumber, slice it thinly, and toss with the dressing right before serving.
  • Option 2 (most effective): Lightly salt the cucumber slices, let them sit for 10 minutes, then drain and pat dry with paper towels before adding the dressing.
  • Option 3: Scoop out some of the seeds, especially if the cucumber is very ripe.
• To mellow the red onion:
  • Soak the sliced onion in cold water (or cold water with a little lemon) for 5 minutes, then drain well.
• For a perfectly balanced dressing (taste and adjust at the end):
  • Too thick: Add 1 tsp water or a little more lemon juice.
  • Not punchy enough: Add a pinch more salt or an extra grind of black pepper.

Serving ideas

• With grilled chicken, fish, kofta, or falafel
• Next to roasted potatoes or flatbreads
• As a “bowl” base with grains + protein + extra herbs

Variations (Raita-Style, Lighter, Extra Tasty)

• Raita-style: Add a pinch of cumin, ground coriander, and a small pinch of mild chili powder.
• Lighter option: Use plain yogurt and reduce the olive oil to 1 tbsp.
• More indulgent: Stir in crumbled feta or add a handful of olives.
• “Meal bowl” version: Serve with chickpeas, quinoa, or grilled chicken.

FAQ (Common Questions)

– Can I use 0% yogurt? Yes, but the dressing will taste less rich, add a small drizzle of olive oil to improve the texture.

– Do I need to peel the cucumber? Not usually, especially with English cucumbers. Peel only if the skin is thick or bitter.

– How do I stop the garlic from overpowering everything? Grate it very finely, use a small amount, and let the dressing rest for 10-15 minutes so the flavor softens.

– Can I use dried dill? Yes, use less because it’s more concentrated. Fresh dill gives the brightest flavor.