Creamy Cucumber Dill Yogurt (Printer-friendly)

A crisp cucumber dish with creamy yogurt dressing and fresh dill, ideal for warm weather dining.

# 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 It:

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 cucumbers and red onion to the dressing. Toss gently until evenly coated with the yogurt mixture.
04 - Taste the salad and adjust seasoning with additional salt and pepper as desired.
05 - Refrigerate for at least 15 minutes before serving. Garnish with extra dill sprigs and freshly ground black pepper before presenting.

# Cooking Tips:

01 -
  • It comes together faster than you can set the table, which means no sweating in the kitchen when guests arrive.
  • The Greek yogurt dressing tastes indulgent but keeps you from feeling sluggish afterward—a rare combination.
  • It pairs with everything from grilled fish to cold chicken to honestly just standing at the counter eating spoonfuls.
02 -
  • Skipping the salt-and-wait step with the cucumbers will result in a puddle of liquid by dinner time—I learned this the hard way during a dinner party.
  • Fresh dill really does matter; there's no acceptable substitute, so if your store is out, wait until they restock rather than using dried herbs.
03 -
  • Use a mandoline to slice cucumbers paper-thin if you have one; it creates a more elegant texture, though a sharp knife works perfectly fine if you're patient.
  • Make the dressing 30 minutes before you add the vegetables, then taste it alone—you'll catch seasoning issues before they affect the whole salad.
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