Cucumber Dill Salad

This creamy Cucumber Dill Salad tosses crisp salted cucumbers and red onion in a Greek yogurt dill dressing, a cool and refreshing side for any cookout.

Course Salad

Cuisine American

Keyword Cucumber Dill Salad

Prep Time 1 15

Cook Time 0

Chill 1

Total Time 2 15

Servings

Calories 38kcal

Author Jason Decker

Ingredients

2 English cucumbers
¼ teaspoon kosher salt
3 Tablespoons Greek yogurt
2 teaspoons fresh dill finely chopped
2 teaspoons white vinegar
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
¼ teaspoon black pepper
¼ cup thinly sliced red onion

Instructions

With a mandolin, carefully slice the cucumbers as thinly as possible and place them in a fine-mesh strainer over a large bowl. Toss with the salt. Place in the refrigerator and let the excess liquid drip off for one hour.
2 English cucumbers
In a large bowl, stir together the yogurt, dill, vinegar, sugar, garlic powder, and black pepper, set aside.
2 English cucumbers
Take the cucumbers out of the refrigerator and discard the liquid. With paper towels or a clean kitchen towel, ring out as much of the liquid as possible, these need to be dry.
2 English cucumbers
Add the cucumbers and red onion to the bowl with the sauce, toss to combine and coat everything in the sauce. Taste and add more salt if necessary.
2 English cucumbers
Chill for 1 hour so the flavors can combine.
2 English cucumbers

Notes

This salad needs time for the flavors to marry, so make sure you chill it for 1 hour before serving.
We use English Cucumber fo this, but you can use regular if that is all you can find.
The red onions are optional, but I highly suggest using them.
Substitute fresh dill with dried dill if you cannot find fresh.
This recipe can easily be doubled to serve more people.

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