Creamy Cucumber Dill Yogurt (Printable)

Light cucumber salad with creamy yogurt and dill dressing, ideal for fresh summer meals.

# 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
11 - Freshly ground black pepper

# Directions:

01 - Place sliced cucumbers and red onion in a colander. Sprinkle with salt and let sit for 10 minutes to release excess moisture. Pat dry 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.
03 - Add cucumbers and red onion to the dressing. Toss gently until evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to enhance flavors.
05 - Garnish with extra dill and freshly ground black pepper before serving.

# Expert tips:

01 -
  • It comes together in 15 minutes while tasting like you've planned it all week.
  • The creamy dressing clings to every slice without weighing anything down.
  • You can prep it ahead and let the flavors meld while you handle the rest of dinner.
02 -
  • Skipping the salting and draining step is the quickest way to end up with a watery puddle instead of a salad—those cucumbers contain more water than you'd guess, and releasing it upfront is non-negotiable.
  • Don't make this with room-temperature yogurt dressing; everything changes when it's cold, and the flavors settle into something far more cohesive and refreshing than they seemed at first taste.
03 -
  • Use a mandoline for thin, even slices if you have one—it saves time and gives you perfect consistency, though watch your fingers closely.
  • Fresh dill makes all the difference here; if you don't have it, don't force this recipe—the herb is the heart of the whole thing, and dried dill just won't carry the same magic.
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