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Description
A refreshing cucumber dill salad featuring crisp cucumbers and red onion tossed in a creamy Greek yogurt dressing.
Ingredients
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8″ thick slices.
- Place all the salad ingredients in a large salad bowl, add the dressing and toss to combined until well coated.
- Serve at room temperature or keep refrigerated until serving.
Notes
- This salad can be served immediately or chilled for later.
- Adjust the amount of dill to your preference.