Description
A quick, fresh, and crisp Cucumber Dill Salad combining crunchy cucumbers, aromatic fresh dill, tangy Greek yogurt dressing, and subtle red onion sharpness. This light and healthy salad is perfect as a refreshing side dish, ready in under 15 minutes, and easily customizable for various dietary preferences.
Ingredients
Scale
Main Ingredients
- 2 medium cucumbers (preferably English or Persian), thinly sliced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice them thinly using a mandoline slicer for an even, crisp cut.
- Slice the Onions: Peel and thinly slice the red onion into rings or half moons. Soak briefly in cold water if you want to mellow the sharpness.
- Chop the Dill: Finely chop fresh dill to release its fragrant oils. Avoid dried dill for best flavor.
- Make the Dressing: In a small bowl, whisk together Greek yogurt or sour cream, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Combine and Toss: In a large mixing bowl, add cucumbers, sliced onions, and chopped dill. Pour over the dressing and toss gently to coat evenly without bruising the cucumbers.
- Chill Before Serving: Refrigerate the salad for at least 15 minutes to let flavors meld and cucumbers absorb the dressing.
Notes
- For a less watery salad, scoop out cucumber seeds before slicing.
- Use English cucumbers with thinner skins and fewer seeds to reduce bitterness and sogginess.
- Drain excess moisture by sprinkling sliced cucumbers with salt and placing them on paper towels before assembling.
- Always use fresh dill and cucumbers for the best flavor and aroma.
- Adjust the amount of yogurt or sour cream to control creaminess to your liking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: cucumber salad, dill salad, fresh salad, healthy salad, side dish, quick salad, gluten free salad
