Description
A refreshing and creamy Cucumber Dill Salad featuring thinly sliced cucumbers and red onions tossed in a tangy Greek yogurt dressing infused with fresh dill and garlic powder. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad
- 2 large cucumbers, thinly sliced
- 1/4 small red onion, thinly sliced
Dressing
- 1/2 cup plain Greek yogurt (or dairy-free alternative)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Cucumbers: Wash and thinly slice the cucumbers. Peel them first if a smoother texture is desired.
- Draw Out Moisture: Place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture.
- Make Dressing: In a large bowl, whisk together the Greek yogurt, olive oil, white wine vinegar, garlic powder, dill, salt, and pepper until well combined.
- Dry Cucumbers: Pat the cucumber slices dry with a paper towel to remove the drawn-out moisture.
- Combine Ingredients: Add the cucumber slices and red onion to the bowl with the dressing.
- Toss Salad: Toss gently until all ingredients are evenly coated with the dressing.
- Chill: Chill the salad in the refrigerator for at least 10–15 minutes before serving to enhance flavors.
Notes
- Peeling cucumbers is optional depending on desired texture.
- Use dairy-free yogurt to make this salad vegan.
- Chilling the salad improves flavor and texture.
- Adjust salt and pepper according to taste.
- Fresh dill provides best flavor, but dried dill is a convenient substitute.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
