Creamy Cucumber Salad Dill (Printable)

Light cucumber salad tossed in a creamy dill and yogurt dressing, ideal as a fresh summer side dish.

# What You’ll 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 fresh lemon juice
07 - 1 teaspoon sugar, optional
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - Extra fresh 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 stand for 10 minutes to release excess moisture. Pat dry thoroughly with paper towels.
02 - In a large mixing bowl, whisk together Greek yogurt, olive oil, vinegar, sugar if using, salt, pepper, and chopped dill until the mixture reaches a smooth, consistent texture.
03 - Add the dried cucumbers and red onion to the dressing. Toss gently until all vegetables are evenly coated with the creamy mixture.
04 - Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed based on personal preference.
05 - Refrigerate for at least 15 minutes before serving. Garnish with extra dill sprigs and freshly ground black pepper just before presenting.

# Top Suggestions:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when your kitchen is already warm from the day.
  • The Greek yogurt dressing tastes indulgent but keeps everything light and protein-packed enough to call a real meal.
  • Fresh dill transforms what could be boring into something that smells like a garden and tastes like you tried harder than you actually did.
02 -
  • Don't skip the salting and draining step even though it seems fussy—those 10 minutes are the difference between a crisp salad and a soggy puddle by the time people actually eat it.
  • Greek yogurt that's been whisked until smooth makes the dressing taste lighter than you'd expect, but if you just dump it in and stir, you'll end up with lumpy, weird texture.
03 -
  • Chop your dill right before you make the dressing so it stays bright green and fragrant instead of turning dark and losing flavor as it sits.
  • If you forget to chill it and need to serve immediately, add ice cubes to the bowl just before eating—they'll melt into the dressing and keep everything cool without diluting it much.
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