Creamy Cucumber with Dill Yogurt (Printable)

A light, refreshing cucumber dish in creamy Greek yogurt with fresh dill and tangy hints, ideal for summer.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced

→ Dairy

03 - 1 cup Greek yogurt, whole milk or low-fat

→ Fresh Herbs

04 - 3 tablespoons fresh dill, chopped

→ Pantry

05 - 1 tablespoon olive oil
06 - 1 tablespoon white wine vinegar or lemon juice
07 - 1 teaspoon sugar, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Extra dill sprigs for garnish
11 - Freshly ground black pepper for garnish

# Directions:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle lightly with salt and let sit for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large bowl, whisk together Greek yogurt, olive oil, vinegar or lemon juice, sugar if using, salt, pepper, and chopped dill until smooth and well combined.
03 - Add the prepared cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated with the yogurt mixture.
04 - Taste the salad and adjust seasoning as desired. Transfer to refrigerator and chill for at least 15 minutes before serving to allow flavors to develop.
05 - Garnish with extra dill sprigs and freshly ground black pepper immediately before serving.

# Expert Hints:

01 -
  • It comes together in 15 minutes, which means you can make it while something else cooks without breaking a sweat.
  • The Greek yogurt dressing is so creamy you'll forget it's actually the healthy choice.
  • It pairs with literally everything, from grilled chicken to leftover sandwiches to eating straight from the bowl at midnight.
02 -
  • If you skip the draining step, your salad will get watery within an hour no matter what you do. Those 10 minutes matter.
  • The salad actually tastes better after sitting in the fridge for a while. It's one of those rare dishes where patience makes a real difference.
03 -
  • Slice your cucumbers thin and uniform. A mandoline makes this easier and faster, but a sharp knife and some attention work just fine.
  • Don't be shy with the salt on the cucumbers during the draining step. It's doing important work, not making them too salty.
  • Taste the dressing before you add the cucumbers. This is your moment to adjust everything without trying to fix it later.
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