Cucumber Dill Salad
A refreshing and creamy cucumber salad with dill that's quick to prepare, making it a perfect summer dish for any occasion.
Ingredients
Fresh Ingredients
- 4 medium medium cucumbers, thinly sliced English or Persian cucumbers are ideal.
- 1 small red onion, very thinly sliced Should mellow into sweet, crunchy ribbons.
Creamy Dressing
- 1/2 cup plain Greek yogurt Can substitute with dairy-free yogurt.
- 2 tablespoons sour cream Swap for extra yogurt if you prefer lighter.
- 2 tablespoons fresh dill, chopped Dried dill can be used at 1 tablespoon.
- 1 tablespoon lemon juice Brightens the flavor.
- 1 teaspoon Dijon mustard Optional but recommended for tang.
- 1 teaspoon sugar or honey Softens the onion bite.
- to taste Salt and freshly ground black pepper Adjust based on preference.
Optional Add-ins
- 1 tablespoon chopped fresh chives For added texture.
- to taste Dill seed For texture, optional.
Instructions
Preparation
- Wash and thinly slice the cucumbers and red onion, placing them in a large bowl.
Make the Dressing
- In a small bowl, whisk together Greek yogurt, sour cream, lemon juice, Dijon mustard, sugar or honey, and a pinch of salt and pepper until smooth.
Combine
- Pour the dressing over the cucumbers and onions, add chopped fresh dill, and gently toss until every slice is lightly coated.
Rest
- Let the salad sit for 5 to 10 minutes to marry the flavors. For a colder salad, chill in the fridge for 20 minutes.
Final Adjustment
- Taste and adjust seasoning with extra salt, pepper, or more lemon juice as necessary.
Notes
For a dairy-free version, use coconut yogurt and replace sour cream with mashed avocado. Can add toasted sunflower seeds or slivered almonds for a crunch. For best texture, combine dressing and vegetables 30 minutes before serving.