Cucumber Dill Salad

Ingredients

• 670 g (1 1/2 lb)cucumbers
• 1/2red onion
• 10 g (1/4 cup)fresh dill
• 180 g (3/4 cup)Greek yoghurt
• 22.5 ml (1 1/2 tablespoons)extra virgin olive oil
• 22.5 ml (1 1/2 tablespoons)lemon juice
• 1.25 ml (1/4 teaspoon)garlic, grated
• 2.5 ml (1/2 teaspoon)fine salt
• 1 ml (1/5 teaspoon)black pepper

Instructions

1. 1

   Mix the dressing

   In a small bowl, stir together the Greek yoghurt, olive oil, lemon juice, grated garlic, salt and black pepper.

2. 2

   Slice the vegetables

   Cut the cucumbers and red onion into thin slices.

3. 3

   Toss the salad

   In a large salad bowl, combine the cucumbers, onion, dill and dressing, mixing until everything is coated.

4. 4

   Serve or chill

   Serve straight away, or refrigerate for about 30 minutes before serving.

What is cucumber dill salad?

This is a cool, creamy salad built around sliced cucumber, fresh dill and a yoghurt dressing. It suits the bright, herb-led flavours often associated with Mediterranean-style meals.

Here, lemon and garlic add tang and savouriness, while red onion brings a little bite. The quick dressing keeps the cucumber crisp when the salad is served soon after mixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 6g protein, 10g carbs, 7g fat.

The cucumber and onion supply most of the carbohydrates, while Greek yoghurt provides much of the protein. Olive oil and yoghurt contribute the fat; serve the salad with a protein-rich main and bread or grains to make a more balanced plate.

Choosing the ingredients

Cucumbers: Choose firm ones with unblemished skins for the best crunch. Thin slices let the dressing coat each piece evenly.

Dill: Fresh dill gives the salad its distinctive herbal flavour. Chop or tear it just before mixing to keep its aroma lively.

Yoghurt: Greek yoghurt makes a thick, creamy base that clings to the vegetables. Lemon juice loosens it and balances its richness.

Getting the dressing right

Mix the yoghurt, oil, lemon juice, garlic, salt and pepper together in a small bowl before adding them to the vegetables. This distributes the seasoning more evenly than adding each dressing ingredient directly to the salad.

Taste the dressing before tossing if you like, and keep the listed quantities as your guide. Its creamy texture should coat the slices rather than pool heavily at the bottom.

Keeping the crunch

Slice the cucumber and onion thinly so they are easy to eat and pick up the dressing. A sharp knife helps make even slices without crushing the vegetables.

For the crispiest result, toss the salad shortly before serving. The optional 30-minute chill gives the flavours time to mingle, though the cucumber may release some liquid as it rests.

Timing and serving

The active preparation takes about 10 minutes, and the salad can be served immediately. If you prefer it chilled, allow about 30 minutes in the refrigerator.

Serve it alongside grilled fish, chicken, or a selection of mezze. It also makes a fresh contrast to warm flatbreads or roasted vegetables.

Balancing the plate

Cucumber and red onion provide most of the carbohydrates, while Greek yoghurt contributes protein. The olive oil and yoghurt account for much of the fat.

For a more filling meal, pair the salad with a protein-rich main and a portion of bread, grains or potatoes. It also works well as a fresh side among several dishes.

Recipe notes & tips

• Use firm cucumbers for a crisp texture.
• Slice the cucumber and onion evenly so they coat consistently.
• Stir the dressing until smooth before adding it to the vegetables.
• Add the dressing shortly before serving for the crunchiest salad.
• Chill for about 30 minutes if you prefer the salad cold and the flavours well mingled.

Variations

• Add mint: Mix in a little fresh mint for another cool herbal note.
• Use strained yoghurt: Choose thick Greek yoghurt for a dressing that clings well.
• Make it dairy-free: Use an unsweetened plant-based yoghurt in place of Greek yoghurt.
• Add tomatoes: Fold in chopped tomatoes just before serving for extra freshness.
• Change the onion: Use a milder onion if you prefer less sharpness.

Common mistakes to avoid

• Slicing too thickly: Thin, even slices are easier to coat; use a sharp knife.
• Dressing too early: The cucumber can release liquid as it sits; toss shortly before serving.
• Skipping the dressing mix: Combine its ingredients first so the seasoning is evenly distributed.
• Using wilted dill: Fresh dill gives the salad its characteristic aroma; pick fresh-looking sprigs.
• Over-chilling: The recipe calls for about 30 minutes; serve after that if you want to retain more crunch.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days; the cucumber will soften and release liquid over time. Stir before serving, and drain any excess liquid if needed. This salad is best served cold and does not need reheating.

Frequently asked questions