Fresh Cucumber Dill Yogurt Salad
A light, refreshing salad combining crisp cucumbers with creamy Greek yogurt and fresh dill, perfect for warm weather and quick meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large cucumbers, peeled and thinly sliced
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 2 tablespoons fresh dill, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
- Peel cucumbers if desired and slice thinly (about 1/8 inch thick). Place in a large bowl.
- Sprinkle cucumbers lightly with about ½ teaspoon salt and toss. Let sit for 10-15 minutes, then gently squeeze out excess moisture.
- In a small bowl or jar, combine Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill. Whisk or shake until smooth. Season with salt and pepper to taste. Add a teaspoon of water if needed to loosen dressing.
- Pour dressing over drained cucumbers and gently fold to coat without bruising.
- Cover and refrigerate for at least 20 minutes to let flavors meld.
- Before serving, stir gently and adjust seasoning if needed. Garnish with extra dill if desired.
Notes
Salting and draining cucumbers is key to avoid watery salad. Use fresh dill for best flavor. For vegan version, substitute Greek yogurt with plant-based yogurt and omit or replace olive oil with neutral oil. Prepare cucumbers and dressing separately if making ahead to maintain crispness.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 90110
- Sugar: 34
- Sodium: 150250
- Fat: 46
- Saturated Fat: 12
- Carbohydrates: 57
- Fiber: 12
- Protein: 68
Keywords: cucumber salad, dill yogurt salad, fresh cucumber salad, light salad, healthy side dish, Greek yogurt salad, summer salad