Description

This creamy cucumber salad is a refreshing and tangy side dish perfect for warm weather or whenever you crave something light and flavorful. Featuring English cucumbers coated in a zesty Greek yogurt dressing with fresh dill, lemon, and a hint of garlic, this salad offers a crisp crunch and a delightful balance of creamy and tart flavors. It’s quick to prepare and makes a great accompaniment to grilled meats, sandwiches, or as a standalone snack.

Ingredients

Scale

Cucumber Preparation

2 English cucumbers
Kosher salt (for salting cucumbers)

Dressing

3/4 cup whole milk Greek yogurt
2 tablespoons red wine vinegar
Zest and juice of 1/2 lemon
1/4 cup chopped fresh dill, stems removed, plus more for garnish
1/2 to 3/4 teaspoon garlic powder
Black pepper, to taste
Pinch of kosher salt (for dressing)

Vegetables

1/2 medium red onion, thinly sliced into half moons

Instructions

Peel and slice the cucumber: Partially peel the cucumbers to create stripes by leaving some peel on. Cut each cucumber in half lengthwise. Use a metal spoon to scrape out the seeds gently, then cut crosswise into 1/4-inch thick slices for crisp texture.
Salt the cucumber: Place the cucumber slices into a large colander and sprinkle with a generous pinch of kosher salt. Toss well to coat evenly and set the colander in a clean sink to drain excess liquid for 20 to 30 minutes. This step prevents the salad from becoming watery.
Make the dressing: In a large mixing bowl, whisk together the Greek yogurt, red wine vinegar, lemon zest and juice, chopped fresh dill, garlic powder, and a pinch of salt and black pepper. Mix until smooth. Chill the dressing in the refrigerator while cucumbers drain.
Combine: After draining, pat the cucumber slices dry thoroughly with a paper towel. Add the cucumbers and thinly sliced red onions to the bowl with the chilled yogurt dressing. Toss gently until everything is well coated. Taste and adjust seasoning with more salt or pepper if desired.
Serve: Garnish the salad with additional fresh dill. Serve immediately for a crisp texture or refrigerate briefly to let flavors meld. This salad pairs beautifully with grilled dishes or as a refreshing side on its own.

Notes

Salting cucumbers is essential to remove excess moisture and prevent a soggy salad.
For a vegan version, substitute Greek yogurt with a plant-based yogurt.
This salad is best served chilled and freshly made but can be stored covered in the refrigerator for up to 24 hours.
Adjust the amount of garlic powder to your preference; fresh minced garlic can also be used for stronger flavor.
If English cucumbers are unavailable, regular cucumbers can be used, but peeling them completely is advised due to thicker skin.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Keywords: creamy cucumber salad, cucumber yogurt salad, refreshing summer salad, Greek yogurt dressing, cucumber salad side dish