why make this recipe
Cucumber Dill Salad is a refreshing and light dish that is perfect for warm weather or as a side for any meal. The combination of cool cucumbers, tangy yogurt, and fragrant dill creates a flavor that is not only delicious but also healthy. This salad is quick to make and pairs well with grilled meats, sandwiches, or can be enjoyed on its own as a light lunch. It’s an excellent way to include more vegetables in your diet, and the ingredients are simple and easy to find.
how to make Cucumber Dill Salad
Ingredients:
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Directions:
- Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
- Place all the salad ingredients in a large salad bowl, add the dressing, and toss to combine until well coated.
- Serve at room temperature or keep refrigerated until serving.
how to serve Cucumber Dill Salad
Cucumber Dill Salad can be served immediately after preparation or chilled for a little while in the refrigerator to enhance the flavors. It makes a great side dish at picnics, barbecues, or family dinners. You can serve it on its own or alongside your favorite grilled proteins like chicken or fish.
how to store Cucumber Dill Salad
To store Cucumber Dill Salad, keep it in an airtight container in the refrigerator. It is best to consume it within 2-3 days for the freshest taste. The cucumbers might release water over time, so give it a gentle toss before serving again if you notice any extra liquid.
tips to make Cucumber Dill Salad
- For extra crunch, try adding some bell peppers or radishes.
- If you prefer a creamier dressing, you can add more yogurt or a splash of sour cream.
- Adjust the amount of garlic to your liking; if you are not a strong garlic fan, you can reduce the quantity.
variation
You can easily customize this salad by adding chopped tomatoes, avocados, or even some feta cheese for a richer flavor. Another variation is to use different herbs like parsley or mint instead of dill for a different taste.
FAQs
1. Can I use other types of cucumbers?
Yes, you can use any type of cucumber you prefer. Persian cucumbers are also a great choice as they are crunchy and have fewer seeds.
2. Is this salad gluten-free?
Yes, Cucumber Dill Salad is gluten-free as all the ingredients are naturally gluten-free.
3. Can I prepare this salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Cucumber Dill Salad
Ingredients
For the Dressing
- ¾ cup Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
For the Salad
- 1 ½ lb cucumbers, sliced (I used 2 long English cucumbers)
- ½ cup fresh dill, chopped
Instructions
Preparation
- In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, salt, and black pepper. Stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
- In a large salad bowl, place all the salad ingredients including cucumbers, onion, and dill. Add the dressing and toss to combine until well coated.
Serving
- Serve at room temperature or keep refrigerated until ready to serve.