Creamy Cucumber Dill Salad
This creamy cucumber dill salad is cool, crisp, and refreshing with thinly sliced cucumbers, red onions, and fresh dill tossed in a tangy creamy dressing. It’s the perfect Mediterranean-style side dish for grilled chicken, seafood, wraps, or summer dinners.
Ingredients
- 3 large cucumbers, thinly sliced
- ½ small red onion, thinly sliced
- ¾ cup Greek yogurt
- 2 tablespoons sour cream or mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and thinly slice the cucumbers.
- Slice the red onion into thin strips.
- In a large bowl, whisk together Greek yogurt, sour cream, olive oil, lemon juice, vinegar, garlic, dill, salt, and pepper.
- Add cucumbers and onions to the bowl and toss until fully coated.
- Chill for 15–20 minutes before serving for the best flavor.
- Garnish with extra dill and black pepper if desired.
Mediterranean Tips
- Add crumbled feta cheese for extra richness.
- Toss in cherry tomatoes or chickpeas for a heartier salad.
- Use full-fat Greek yogurt for a creamier texture.
Q & A
Q: Can I make this ahead of time?
Yes. It tastes even better after chilling for a few hours, though cucumbers may release extra water over time.
Q: How do I keep the salad from getting watery?
Sprinkle cucumber slices lightly with salt and let them sit for 15 minutes, then pat dry before mixing.
Q: Can I use dried dill instead of fresh?
Yes, use about 1 teaspoon dried dill if fresh dill is unavailable.
Q: What pairs well with this salad?
It goes beautifully with grilled chicken, kebabs, salmon, roasted potatoes, or pita sandwiches.
Q: Can I make it lighter?
Absolutely. Use only Greek yogurt and skip the sour cream or mayo.
