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Cucumber and Dill Yogurt Salad

This salad features thinly sliced fresh cucumbers combined with a creamy yogurt dressing infused with fragrant dill. The dish offers a crisp texture from the cucumbers contrasted with the smooth, herbal-flavored dressing, creating a refreshing and visually appealing side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably seedless or small-seeded varieties
  • 1 cup plain Greek yogurt full-fat preferred for creaminess
  • 2 tablespoons fresh dill chopped finely
  • 1 tablespoon lemon juice freshly squeezed
  • freshly ground black pepper to taste

Equipment

  • Sharp Knife
  • Large Mixing Bowl
  • Whisk
  • Peeler
  • Serving Dish

Method
 

  1. Peel the cucumbers briefly if desired, then thinly slice them into rounds or half-moons for a delicate crunch.
  2. Place the sliced cucumbers into a large mixing bowl, spreading them out evenly.
  3. In a separate small bowl, whisk together the Greek yogurt, chopped dill, lemon juice, salt, and black pepper until smooth and well combined.
  4. Pour the yogurt dressing over the sliced cucumbers, then gently fold to coat all the slices evenly with the herbal creamy mixture.
  5. Sprinkle additional dill on top for garnish if desired, and give the salad one last gentle fold.
  6. Transfer the salad to a serving dish, and let it chill briefly in the refrigerator for about 10-15 minutes to allow flavors to meld.

Notes

For extra flavor, add a crushed garlic clove to the yogurt dressing. This salad is best served chilled and enjoyed fresh for maximum crispness and flavor.