Description
This 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.
Ingredients
Scale
Yogurt dressing
- 150 g Greek yogurt (or full-fat plain yogurt)
- 1 1/2 tbsp extra-virgin olive oil
- 1 1/2 tbsp lemon juice
- 1/4 tsp grated garlic
- 1/2 tsp fine salt
- 1/5 tsp black pepper
Cucumber dill salad
- 670 g cucumbers, sliced (about 2 English cucumbers)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Instructions
- Whisk all dressing ingredients in a small bowl until smooth. Set aside.
- Slice the red onion. Halve cucumbers lengthwise, then slice into ~3 mm rounds.
- Add cucumbers, onion, and dill to a large bowl. Pour over dressing and toss well.
- Serve at room temperature, or refrigerate until serving.
- Prep Time: 10 min
- rest time: 15 min
- Category: salad
- Cuisine: Mediterranean cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal