Creamy Cucumber Dill Salad

This refreshingly crisp creamy cucumber salad features sliced English cucumbers tossed with slivered red onion, fresh dill, and a light, tangy yogurt-sour cream dressing.

Prep time: 10 minutes

Chill time: 15 minutes

Total time: 25 minutes

Servings: 4

Ingredients

• Cucumbers: 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced into half-moons

• Onion: 1/2 small red onion, thinly sliced

• Herbs: 3 tbsp fresh dill, finely chopped

• Dressing:

  • 1/2 cup Greek yogurt (or sour cream)

  • 1 tbsp mayonnaise

  • 1 tbsp fresh lemon juice (or white wine vinegar)

  • 1 clove garlic, minced

  • 1/2 tsp sea salt

  • 1/4 tsp freshly cracked black pepper

Instructions

1. Prep the Veggies

   Slice the cucumbers into thin rounds or half-moons. Thinly slice the red onion and finely chop the fresh dill. Place everything into a large mixing bowl.

2. Make the Dressing

   In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, sea salt, and black pepper until smooth and creamy.

3. Combine & Toss

   Pour the dressing over the cucumber mixture. Gently toss until all the cucumber and onion slices are evenly coated.

4. Chill & Serve

   Cover and chill in the refrigerator for at least 15–20 minutes to allow the flavors to meld. Garnish with an extra sprinkle of fresh dill and cracked black pepper right before serving.

Chef’s Tips

• Prevent Watery Salad: If using standard field cucumbers, peel them and scrape out the seeds with a spoon before slicing. You can also toss sliced cucumbers with 1/2 tsp salt in a colander and let them drain for 10 minutes before dressing.

• Make Ahead: Assemble up to 4 hours in advance for maximum crispness.