Go Back

Cucumber Dill Salad

A refreshing and easy-to-make salad featuring crisp cucumbers, tangy yogurt, and fragrant dill, perfect for family gatherings and warm summer days.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium cucumbers, thinly sliced Any variety can be used, English for milder flavor or garden for crunch.
  • 1 cup plain yogurt or sour cream Greek yogurt works great!
  • 2 tablespoons fresh dill, finely chopped More or less to taste.
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 1 clove garlic, minced Optional for added flavor.

Method
 

Preparation
  1. Start by washing the cucumbers thoroughly. You can peel them if you prefer, but leaving the skin on adds lovely texture and color.
  2. Using a sharp knife or mandoline, thinly slice the cucumbers.
  3. In a large bowl, combine the yogurt or sour cream, fresh dill, lemon juice, and a pinch of salt and pepper. Add minced garlic if desired.
  4. Gently fold the sliced cucumbers into the dressing, ensuring they are evenly coated.
  5. Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Toss again before serving, adjusting seasoning if necessary.

Notes

This salad pairs well with grilled chicken or fish. If there are leftovers, store in an airtight container in the refrigerator for 2-3 days. Stir before serving.