Description
This Creamy Cucumber Dill Salad is cool, crisp, and full of fresh flavor. I make it with thinly sliced cucumbers, creamy Greek yogurt, a little mayonnaise, bright lemon juice, and plenty of fresh dill for a refreshing side dish that feels light but satisfying. It pairs beautifully with grilled chicken, fish, roasted potatoes, or warm pita bread. I love serving this easy cucumber salad at family lunches, summer dinners, and holiday tables because it comes together quickly and always tastes fresh, creamy, and delicious.
Ingredients
- 3 large cucumbers, thinly sliced
- 1 teaspoon salt, divided
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons red onion, very thinly sliced
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
Instructions
- Wash the cucumbers well and slice them thinly with a knife or mandoline.
- Place the sliced cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let them rest for 10 to 15 minutes to release excess moisture.
- While the cucumbers rest, add the Greek yogurt, mayonnaise, olive oil, lemon juice, minced garlic, chopped dill, remaining 1/2 teaspoon salt, black pepper, and optional sugar to a mixing bowl.
- Whisk the dressing until it looks smooth, creamy, and evenly combined.
- Pat the cucumbers dry gently with paper towels or a clean kitchen towel.
- Add the cucumbers and thinly sliced red onion to the bowl with the dressing.
- Stir gently until all the cucumber slices are coated in the creamy dill dressing.
- Taste and adjust with a little more lemon juice, salt, or dill if needed.
- Chill the salad for 20 minutes before serving for the best flavor and texture.
- Serve cold with extra dill on top if desired.
Notes
I like to salt the cucumbers first so the salad stays creamy instead of watery. Fresh dill gives the best flavor, but I can use a small amount of dried dill in a pinch. I sometimes replace the mayonnaise with extra Greek yogurt for a lighter version. This salad tastes best the day I make it, but I can store it in an airtight container in the refrigerator for up to 2 days. I always stir it before serving because a little liquid may collect at the bottom.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No-Cook
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 118
- Sugar: 4g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 9mg