Cucumber Dill Salad
A light, refreshing, and comforting salad made with crisp cucumbers, fragrant dill, and a tangy creamy dressing.
Ingredients
Main Ingredients
- 4 cups thinly sliced English cucumbers seedless when possible for a silky texture
- 1 small red onion, thinly sliced adds a sweet bite and vivid color
- 1 cup Greek yogurt creamy base with a tangy, protein-rich lift; substitute sour cream for richer flavor
- 2 tablespoons mayonnaise use a light mayo for a lower-calorie option
- 2 tablespoons fresh dill, chopped substitute 2 teaspoons dried dill if needed
- 1 tablespoon lemon juice brightens and balances the creaminess
- 1 teaspoon Dijon mustard adds a gentle, savory depth
- 1 clove garlic, minced or 1/4 teaspoon garlic powder for a milder taste
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (optional) for a touch of silkiness and glossy finish
- pinch sugar or honey (optional) to balance the flavor if cucumbers are tart
Instructions
Preparation
- Wash and thinly slice the cucumbers. Use a mandoline for even, paper-thin rounds.
- Toss cucumber slices with 1/2 teaspoon salt and let them sit in a colander for 10 minutes to draw out excess water, then gently pat dry.
Dressing
- In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, olive oil, chopped dill, salt, and pepper until smooth.
- Taste and add a pinch of sugar if balance is needed.
Combine and Serve
- Add the cucumbers and sliced red onion to the dressing and toss gently until every slice is lightly coated.
- Let the salad rest in the refrigerator for 15–30 minutes to meld the flavors. Serve chilled.
Notes
For a creamier salad, substitute yogurt with sour cream. You can also add thinly sliced radishes or halved cherry tomatoes. For a more substantial salad, incorporate shredded chicken or smoked salmon.