Cucumber Dill Salad
This Cucumber Dill Salad is fresh, bright, and incredibly simple, making it a perfect side or light lunch. It's tangy, creamy, and family-friendly with great meal prep potential.
Ingredients
Dressing
- ¾ cup Greek yogurt or plain full-fat
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Veggies
- 1 ½ lb cucumbers, sliced I used 2 long English cucumbers
- ½ medium red onion, finely sliced
Herbs & Toppings
- ¼ cup fresh dill, chopped
Instructions
Preparation
- Combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper in a small bowl; stir until smooth. Set aside.
- Slice the onion thinly and place aside.
- Cut the cucumbers lengthwise, then slice each half into 3mm / 1/8" thick slices.
Mixing
- Add the sliced cucumbers, sliced onion, and chopped dill to a large salad bowl.
- Pour the yogurt dressing over the salad ingredients.
- Toss gently until everything is well coated, then serve at room temperature or refrigerate until serving.
Notes
Slice cucumbers uniformly for even coating of the dressing. Salt lightly after tossing and taste before adding more salt. Make the dressing ahead for best crunch in meal prep. Keep refrigerated and consume within 2–3 days for optimal freshness.