Description
This Creamy Cucumber Salad with Yogurt and Dill is a refreshing and light side dish, perfect for warm days or as a complement to grilled meats. Featuring crisp English cucumbers tossed in a flavorful dressing of Greek yogurt, fresh dill, apple cider vinegar, and honey, this salad combines creaminess with a subtle tang and herby freshness. It's quick to prepare and serves 8, making it ideal for family meals or gatherings.
Ingredients
Dressing
- 1/3 cup Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
Salad
- 2 English cucumbers, thinly sliced
- 1/4 cup very thinly sliced red onion
Instructions
- Mix Dressing: In a large bowl, whisk together the Greek yogurt, extra-virgin olive oil, apple cider vinegar, chopped fresh dill, kosher salt, black pepper, and honey until smooth and well combined.
- Toss Cucumbers and Onions: Add the thinly sliced English cucumbers and very thinly sliced red onion to the dressing. Gently toss everything together to ensure the cucumbers and onions are evenly coated with the creamy yogurt dressing.
- Serve Immediately: Serve the salad right away for the freshest texture and flavor. Alternatively, you may refrigerate it for up to an hour before serving to allow the flavors to meld, but avoid making it too far in advance as the cucumbers may release water.
Notes
- For best results, use firm and fresh English cucumbers that are thinly sliced to allow the dressing to coat them evenly.
- If you prefer a less creamy salad, reduce the amount of Greek yogurt or substitute with a lighter yogurt option.
- This salad is best served fresh but can be refrigerated for up to an hour before serving. Avoid longer storage as cucumbers can become watery.
- Adjust the amount of honey according to your preferred sweetness level.
