Cucumber Dill Salad
Ingredients
- Salad:
- 2 –3 medium cucumbers English or regular, peeled & sliced thinly
- 2 –3 tbsp fresh dill chopped
- Dressing:
- ¼ cup Greek yogurt or sour cream or 2 tbsp olive oil for a lighter version
- 1 tbsp lemon juice or vinegar
- Salt and pepper to taste
- Optional: 1 clove garlic minced
- Optional Add-Ins:
- Thinly sliced red onions
- Cherry tomatoes radishes, or bell peppers
- Feta cheese
Instructions
- Prepare Cucumbers:
- Slice cucumbers thinly.
- Optional: Sprinkle with salt and let sit 10 min to draw out excess water; drain.
- Make Dressing:
- In a small bowl, combine Greek yogurt (or sour cream/olive oil), lemon juice (or vinegar), salt, pepper, garlic, and chopped dill.
- Assemble Salad:
- Toss cucumbers and optional add-ins with dressing until evenly coated.
- Chill & Serve:
- Refrigerate 10–15 min for flavors to meld.
- Garnish with extra dill or red onion slices.
Notes
- Avoid Watery Salad: Salt cucumbers and drain before mixing.
- Creamy vs Light: Use Greek yogurt for richness or olive oil/vinegar for dairy-free.
- Flavor Twists: Add fresh mint, parsley, or a pinch of sugar to balance acidity.
- Meal Prep: Serve over greens or grains for a light vegetarian meal.