Description

A refreshing cucumber salad made with Greek yogurt instead of mayo, featuring fresh dill and lemon for a bright, tangy flavor. Perfect for summer gatherings and stays crisp for hours.

Ingredients

Scale

2 large English cucumbers (about 1 pound total)
1 cup plain Greek yogurt (full-fat preferred)
1/4 cup fresh dill, finely chopped
2 tablespoons fresh lemon juice (from about 1 lemon)
1/2 small red onion, thinly sliced
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 teaspoon kosher salt (for salting cucumbers)
1/2 teaspoon kosher salt (for dressing)
1/4 teaspoon freshly ground black pepper

Instructions

Wash and slice the cucumbers into thin rounds, about 1/8-inch thick.
Place the slices in a colander, sprinkle with 1 teaspoon kosher salt, and toss gently. Let sit for 15-20 minutes to draw out moisture.
Rinse the cucumbers under cold water to remove excess salt, then pat thoroughly dry with a clean kitchen towel or paper towels.
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, 1/2 teaspoon salt, and black pepper until smooth.
Thinly slice the red onion into half-rings and finely chop the fresh dill.
In a large mixing bowl, combine the dried cucumber slices, sliced red onion, and chopped dill. Pour the dressing over and toss gently until coated.
Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
Give a final gentle stir before serving. Adjust seasoning if needed.

Notes

Don’t skip the salting step—it keeps the cucumbers crisp. Use full-fat Greek yogurt for best texture. This salad is best within 2-4 hours of making. For meal prep, store dressing separately and toss before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 95
Sugar: 4
Sodium: 420
Fat: 5
Saturated Fat: 2
Carbohydrates: 7
Fiber: 1
Protein: 8

Keywords: cucumber salad, creamy dill cucumber salad, no mayo, Greek yogurt, summer salad, easy side dish