Description
This creamy cucumber salad features crisp cucumber slices enveloped in a tangy Greek yogurt dressing infused with fresh dill, garlic, and lemon juice. It’s a refreshing, light side dish perfect for warm days or as a cool complement to grilled meals.
Ingredients
Scale
Salad
- 2 large cucumbers
Dressing
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly and slice off the ends. Cut them into uniform rounds, about 1/4 inch thick, ensuring even textures throughout the salad.
- Make the dressing: In a mixing bowl, combine Greek yogurt, minced garlic, chopped dill, and lemon juice. Stir the mixture until it is fully blended and smooth.
- Toss cucumbers with dressing: Place the cucumber slices in a large bowl, pour the creamy dressing over them, and gently toss until all slices are well coated with the dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld for a more vibrant taste.
Notes
- Use Persian cucumbers for a sweeter, less bitter taste and a thinner skin that doesn’t require peeling.
- Adjust the amount of garlic according to your taste preference for a milder or stronger flavor.
- This salad is best served chilled, making it ideal for summertime meals.
- Can be prepared a few hours ahead to deepen the flavors, but avoid making it more than a day in advance to maintain cucumber crispness.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
