Cucumber Salad with Greek Yogurt
Cool, creamy, and ready in just 10 minutes! This cucumber salad with Greek yogurt is tossed in a tangy dill dressing and makes the perfect fresh side dish for any meal.
Equipment
- Mixing bowl
- Sharp Knife or Mandoline
- Whisk
Ingredients
Salad
- 2 Persian cucumbers thinly sliced
- 1/3 cup red onion thinly sliced, about ΒΌ of an onion
Greek Yogurt Dressing
- 1/2 cup plain Greek yogurt full-fat recommended
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil
- 1 garlic clove minced
- 2 tbsp fresh dill chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, combine the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and well combined. Set aside.
- Thinly slice the Persian cucumbers into rounds or on a slight diagonal. Thinly slice the red onion.
- Add the sliced cucumbers and red onion to a large mixing bowl. Pour the Greek yogurt dressing over the top.
- Toss everything together until the cucumbers and onions are evenly coated in the creamy dressing. Taste and adjust salt and pepper as needed.
- Serve immediately, garnished with an extra sprig of fresh dill if desired. Enjoy!
Notes
Persian cucumbers are ideal for their thin skin and low seed content, but English cucumber sliced into half-moons works great too. For the best results, serve immediately as cucumbers release water over time. To prep ahead, make the dressing up to 24 hours in advance and toss with the vegetables right before serving.
