Creamy Cucumber Dill Yogurt (Print Version)

Refreshing salad with crisp cucumbers, creamy yogurt, and fresh dill for a cool, light dish.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dairy

03 - 1 cup Greek yogurt (whole milk or low-fat)

→ Fresh Herbs

04 - 3 tablespoons fresh dill, chopped

→ Pantry

05 - 1 tablespoon olive oil
06 - 1 tablespoon white wine vinegar or lemon juice
07 - 1 teaspoon sugar, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs
11 - Freshly ground black pepper

# How to Make It:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth and well combined.
03 - Add the prepared cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to allow flavors to develop.
05 - Transfer to serving dish. Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Additional Tips::

01 -
  • It's ready in 15 minutes, which means you can actually eat lunch instead of spending your whole afternoon cooking.
  • The creamy dressing sneaks in protein from Greek yogurt while keeping everything light enough to eat in the heat.
  • One bowl, a knife, and whatever fresh cucumbers you can find—no complicated technique to second-guess yourself on.
02 -
  • Skipping the salt-and-drain step is the biggest mistake—wet cucumbers will water down your dressing no matter how good it tastes at first.
  • Don't add the dressing until you're ready to serve or very close to it; the longer it sits, the more liquid the cucumbers release, which dilutes everything.
03 -
  • Use a mandoline or the thin blade of a vegetable peeler to slice cucumbers paper-thin—it changes the texture from crunchy to delicate.
  • Make the dressing first, taste it, and season it properly before the cucumbers go in; once everything is mixed, adjusting becomes harder.
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