Description
This easy cucumber dill salad is a refreshing and crisp side dish perfect for warm days or anytime you want a light, healthy option. Made with thinly sliced English cucumbers, fresh dill, a tangy vinaigrette, and an optional creamy yogurt dressing, it offers a delightful balance of textures and flavors. With minimal prep time and no cooking required, it’s an ideal recipe for quick lunches, picnics, or a vibrant accompaniment to grilled dishes.
Ingredients
Scale
Cucumbers
- 2 large English cucumbers, thinly sliced
Dressing
- 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 garlic clove, minced
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/3 cup plain Greek yogurt or unsweetened dairy-free yogurt
- 1 teaspoon Dijon mustard (optional)
Instructions
- Prepare Cucumbers: Wash and thinly slice the cucumbers, keeping the skin on if using English cucumbers for added texture and nutrients.
- Drain Excess Moisture: Sprinkle the sliced cucumbers with salt and let them sit for 10 to 15 minutes to draw out excess water. Then drain and pat them dry with paper towels to prevent soggy salad.
- Make the Dressing: In a bowl, whisk together vinegar, olive oil, minced garlic, and chopped dill. For a creamy variation, add Greek yogurt and Dijon mustard, whisking until smooth.
- Toss the Salad: Pour the dressing over the cucumbers and gently toss to coat evenly. Taste and adjust salt and pepper as needed.
- Chill and Serve: Refrigerate the salad for 10 to 20 minutes to allow flavors to meld. Garnish with extra fresh dill before serving for a fresh presentation.
Notes
- Using English cucumbers reduces bitterness and no need to peel.
- Salting cucumbers helps prevent a watery salad texture.
- The yogurt and Dijon mustard are optional and add a creamy tangy variation.
- Can be made dairy-free using unsweetened coconut or almond yogurt.
- Best served chilled and consumed within 1-2 days for freshness.
