Description
A refreshing Cucumber Dill Salad that balances light, herbal flavors with creamy yogurt dressing, perfect for fall gatherings.
Ingredients
- 3 large cucumbers (English cucumbers or Persian), thinly sliced
- 1 small red onion, thinly sliced
- 1 cup plain yogurt (full-fat for creaminess)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon extra-virgin olive oil
- Optional garnish: chopped chives or a few dill sprigs
Instructions
- Wash and thinly slice the cucumbers; if seeds are large, scoop them out. Place cucumber slices in a colander, sprinkle with a pinch of salt, and let them drain for 10 minutes.
- Whisk together the yogurt, lemon juice, honey, minced garlic, olive oil (if using), half the dill, and a pinch of salt and pepper until smooth.
- Pat the cucumber slices and onion dry with paper towels. Gently toss the cucumbers and red onion with the dressing until evenly coated.
- Cover and chill the salad for at least 20–30 minutes to meld the flavors. Garnish with remaining dill or chives before serving.
Notes
Fresh dill and lemon juice provide the best flavor; adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean