Eastern European-inspired

Creamy Cucumber Dill Salad

Thin cucumbers, Greek yogurt, dill, lemon, and red onion make a cool no-cook side for grilled dinners, sandwiches, or summer lunches.

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Creamy Cucumber Dill Salad

This cucumber salad is at its best when it is cold, creamy, and still crisp.

Greek yogurt gives the dressing body without making the salad feel heavy.

Salting the cucumbers first is worth the extra few minutes.

It draws off water, seasons the slices, and keeps the dressing from turning thin as the salad sits.

Serve it beside grilled chicken, salmon, sandwiches, or spicy rice bowls.

The flavor is simple, so use fresh dill and enough lemon to make the dressing lively.

For another recipe in this seed collection, try Turkey Taco Rice Skillet or Mediterranean Tuna Chickpea Salad.

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Directions

  1. Toss the cucumbers with 3/4 teaspoon salt in a colander and let stand for 10 minutes.
  2. Pat the cucumbers dry with a clean towel.
  3. Whisk the yogurt, lemon juice, olive oil, dill, red onion, pepper, garlic, and remaining salt in a bowl.
  4. Fold in the cucumbers until evenly coated.
  5. Chill for 10 minutes before serving if time allows.

Nutrition

Nutrition Information

Estimated per serving: 90 calories, 6 g protein, 8 g carbohydrates, 4 g fat. Values depend on yogurt type.

Variations

Recipe Variations

- Use sour cream for a richer dressing.
- Add sliced radishes for peppery crunch.
- Replace dill with mint for a different summer side.

Notes

  • English cucumbers need no peeling and have fewer seeds.
  • The salad is best within a few hours of mixing.
  • Add more lemon juice right before serving if it tastes muted.

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