Creamy Cucumber Salad Dill (Printable)

Light cucumber salad with creamy yogurt dressing and fresh dill, great for summer sides.

# 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

# How to Make:

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 thoroughly 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 and well combined.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated.
04 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
05 - Garnish with extra dill sprigs and freshly ground black pepper before serving.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can make it while other things are cooking without stress.
  • The creamy-tangy balance is addictive—your guests will keep going back for more without realizing how light it actually is.
  • It pairs with literally everything, from grilled fish to roasted chicken to even just a hunk of good bread.
02 -
  • Don't skip the step of draining the cucumbers—I learned this the hard way when my entire bowl turned into a watery mess within an hour.
  • Use fresh dill, not dried—dried dill tastes like hay in comparison, and dill is literally the whole personality of this dish.
  • Cold cucumbers taste better, so chill everything before assembling if you have time, and the salad actually gets better after a few hours in the fridge.
03 -
  • Warm cucumbers taste like nothing—always use cold ones, and chilling the dressing beforehand makes the whole thing taste sharper and fresher.
  • A mandoline slicer makes the red onion so thin and even that it practically disappears into the salad instead of overpowering it, and it's worth using if you have one.
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