Cucumber Salad

A refreshing twist on a summer classic, this cucumber salad is a symphony of cool, creamy flavors and textures. Crunchy cucumbers and thinly sliced red onion meet a tangy Greek yogurt dressing infused with fresh dill, all bound together with a drizzle of olive oil.

Perfect for hot days and outdoor gatherings!

Ready Time

20 mins

Yields

9 servings

Ingredients

3 large cucumbers, peeled and thinly sliced
1 red onion, thinly sliced
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
2 tablespoons olive oil

Instructions

In a large bowl, combine the sliced cucumbers and red onion.

In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.

Stir in the chopped fresh dill.

Pour the yogurt mixture over the cucumber mixture and toss to coat.

Drizzle with olive oil and toss gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled, garnished with additional dill if desired.

Notes

Use a mandoline or sharp knife to get those thin cucumber slices, it makes a big difference in the overall texture of the salad. Make sure to press the excess water out of the sliced cucumbers with a paper towel before combining with the red onion, this helps prevent a soggy salad.

Don’t overmix the yogurt mixture, you want it to stay smooth and creamy.

Taste as you go and adjust the seasoning if needed, you can always add more salt, pepper, or lemon juice. If you’re planning ahead, prep the cucumber and onion mixture in the morning and store it in the fridge, then make the yogurt mixture and combine just before serving.

Feel free to customize with some grated garlic, chopped fresh parsley, or even some toasted sesame seeds on top for added crunch.