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Cucumber Dill Salad

A refreshing and easy-to-make cucumber dill salad that's perfect for busy days or as a side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, peeled and thinly sliced The crunchier, the better!
  • 1 cup plain Greek yogurt The secret to creaminess!
  • 2 tablespoons fresh dill, chopped Or more if you’re feeling adventurous!
  • 1 tablespoon lemon juice Adds a little zing!
  • to taste salt and pepper Don’t skimp on these taste buddies!

Method
 

Preparation
  1. Peel your cucumbers (unless you prefer to keep the skin on) and slice them thinly. Place them in a colander and sprinkle a little salt on them. Let them sit for about 15 minutes to release excess moisture.
  2. In a large mixing bowl, combine the Greek yogurt, fresh dill, lemon juice, salt, and pepper. Whisk until you get a smooth, creamy dressing.
  3. Once the cucumbers are ready, rinse them under cold water to wash off the salt and pat them dry with a paper towel.
  4. Add the cucumbers to your yogurt dressing and mix gently, ensuring everything is coated without turning it into mush.
Chill and Serve
  1. Let the salad chill in the fridge for about 30 minutes.
  2. When ready to serve, give it one last stir and garnish with extra sprigs of dill if desired. Serve cold.

Notes

For added crunch, throw in diced bell peppers or red onion. Dried dill can be used as an alternative but in smaller amounts. Pairs beautifully with grilled meats or served alongside crusty bread.