Creamy Cucumber Salad with Greek Yogurt Dressing Recipe
This Creamy Cucumber Salad with Greek Yogurt Dressing is a refreshing and light salad perfect for a quick side dish or snack. Featuring crisp Persian cucumbers and red onions tossed in a tangy and herbaceous yogurt-based dressing, it’s easy to prepare in just 15 minutes and offers a cool complement to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Salad
- 2 Persian cucumbers, thinly sliced
- ⅓ cup red onion, thinly sliced (about ¼ of an onion)
Dressing
- ½ cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 2 Tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Make the dressing: In a bowl, thoroughly combine Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir well until the mixture is smooth and evenly blended, then set it aside to allow the flavors to meld.
- Toss the salad: Place the thinly sliced Persian cucumbers and red onions in a large mixing bowl. Pour the prepared Greek yogurt dressing over the vegetables and gently toss until everything is well coated. Taste the salad and adjust the salt and pepper if necessary for perfect seasoning.
- Serve: Serve the salad immediately to enjoy its fresh and creamy texture. This salad pairs wonderfully with grilled dishes or can be enjoyed on its own as a light, healthy snack.
Notes
- For best results, use Persian cucumbers as they are less watery and have fewer seeds compared to regular cucumbers.
- You can refrigerate the salad for up to 2 hours before serving to enhance the flavors, but avoid storing for too long to prevent sogginess.
- Fresh dill is essential for authentic flavor; dried dill could be used in a pinch but reduce quantity accordingly.
- This salad is naturally gluten-free and low in calories, making it suitable for a variety of diets.