Name: Creamy Cucumber Yogurt Salad with Dill
Prep time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 large cucumbers, thinly sliced; 1 cup plain Greek yogurt; 2 tablespoons fresh dill, chopped; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 teaspoon olive oil; Salt and pepper to taste

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A refreshing, light cucumber salad tossed in a tangy yogurt-dill dressing—crisp, cooling, and perfect as a side or healthy snack.

Why You’ll Love This Recipe

Ultra-refreshing: Crisp cucumbers and cool yogurt are ideal for warm days.
Simple & quick: Takes just minutes to prepare with minimal ingredients.
Probiotic-rich: Greek yogurt provides a healthy dose of protein and probiotics.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

English cucumber or Persian cucumbers, thinly sliced
Plain Greek yogurt
Fresh dill, finely chopped
Lemon juice
Garlic, minced
Extra virgin olive oil
Salt & pepper

directions

Thinly slice cucumbers and place them in a mixing bowl.
In a separate bowl, whisk together Greek yogurt, fresh dill, lemon juice, garlic, olive oil, salt, and pepper until smooth.
Pour the dressing over the sliced cucumbers, tossing gently to coat evenly.
Taste and adjust seasoning—add more lemon or salt to preference.
Chill for at least 15 minutes to allow flavors to meld before serving.

Servings and timing

Yields 4 servings.
Prep: 10 minutes
Chill: 15 minutes (optional)
Cook: 0 minutes

Variations

Light version: Use non-fat Greek yogurt or a mixture of yogurt and low-fat sour cream.
Herb variation: Substitute or add fresh mint, chives, or parsley.
Crunch factor: Toss in thinly sliced radishes or red onion.
Dairy-free option: Use unsweetened dairy-free yogurt (e.g., coconut or almond) and a splash of plant-based milk for thinner consistency.

storage/reheating

Refrigerator: Store sealed for up to 3 days.
Before serving: Stir well, as dressing may settle.
Freezing: Not recommended; texture degrades when thawed.

FAQs

What type of cucumber should I use?

English or Persian cucumbers work best—they’re crisp, thin-skinned, and have fewer seeds.

Can I use regular yogurt instead of Greek yogurt?

You can, but the dressing will be thinner. You might want to strain regular yogurt first for thickness.

How far in advance can I prepare it?

Prepare up to 1 day ahead—just check for excess liquid and toss before serving.

Can I substitute dried dill?

Yes—use 1 teaspoon dried dill if fresh isn’t available. Use sparingly, as dried herbs are more concentrated.

Is this salad suitable for vegetarians/vegans?

It’s vegetarian. For vegan, use dairy-free yogurt and your favorite plant-based milk.

Can I add garlic powder instead of fresh garlic?

Fresh garlic gives more vibrant flavor, but ½ teaspoon garlic powder is acceptable in a pinch.

How can I make it more filling?

Add protein-rich toppings like chopped hard-boiled egg, chickpeas, or shredded chicken.

What pairs well with this salad?

Great alongside grilled fish, roast chicken, or as part of a mezze platter.

Is it healthy for diets?

Yes—it’s high in protein, low in carbs, and filled with fresh vegetables. Opt for low-fat yogurt for fewer calories.

How do I prevent the salad from getting watery?

Slice and salt cucumbers lightly, then drain off excess moisture before adding dressing. Stir gently when serving.

Conclusion

This Creamy Cucumber Yogurt Salad with Dill offers a crisp, zesty accompaniment that’s quick to whip up and versatile. Whether served next to a main dish or enjoyed solo, it delivers refreshing flavor with minimal effort.
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Creamy Cucumber Yogurt Salad with Dill

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A refreshing and creamy cucumber salad made with Greek yogurt, fresh dill, and garlic. This light and tangy dish is perfect as a side for grilled meats, picnics, or as a cooling accompaniment to spicy foods.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 30 minutes (including chilling)
Yield: 4 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Units Scale

2 large cucumbers, thinly sliced
1 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste

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Instructions

Thinly slice the cucumbers and place them in a colander. Sprinkle with a pinch of salt and let them sit for 10-15 minutes to release excess water. Pat dry with a paper towel.
In a mixing bowl, combine Greek yogurt, chopped dill, minced garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth.
Add the drained cucumber slices to the yogurt mixture and toss gently to coat.
Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.