Description
A refreshing cucumber salad featuring a creamy Greek yogurt dressing, fresh dill, and garlic, perfect as a side dish or light snack. Enjoy it chilled for a delightful crunch!
Ingredients
Scale
- 2 large cucumbers
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 clove garlic, minced
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved (optional)
Instructions
- Wash the cucumbers thoroughly under cold water.
- Slice off both ends of each cucumber.
- Peel half of the cucumbers (optional) and slice them in half lengthwise.
- Scoop out the seeds to prevent the salad from becoming watery.
- Cut the cucumber halves into thin slices, about 1/4 inch thick.
- In a medium-sized mixing bowl, add 1 cup of plain Greek yogurt.
- Drizzle in 1 tablespoon of olive oil.
- Pour in 2 tablespoons of white wine vinegar.
- Sprinkle in 1 tablespoon of freshly chopped dill (or 1 teaspoon dried dill).
- Add 1 clove of minced garlic.
- Mix in 1 teaspoon of sugar, and season with salt and pepper to taste.
- In a large mixing bowl, add the sliced cucumbers and finely chopped red onion (if using).
- Pour the creamy dressing over the cucumbers and toss gently to coat.
- If using cherry tomatoes, fold them in at this stage.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
- Toss the salad gently before serving.
- Serve in individual bowls or on a platter, garnished with extra dill or cherry tomatoes if desired.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to customize the salad by adding other vegetables like bell peppers or radishes for extra crunch.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes