Description
A refreshing and creamy cucumber salad tossed in a tangy Greek yogurt dressing, featuring fresh dill and garlic for a vibrant flavor. Perfect as a quick side dish or light snack ready in just 15 minutes.
Ingredients
Vegetables
- 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, combine the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated, then set the dressing aside.
- Toss: In a large mixing bowl, add the thinly sliced Persian cucumbers and red onions. Pour the prepared dressing over the vegetables and toss gently until the cucumber and onion slices are evenly coated with the creamy dressing. Taste and adjust seasoning with more salt or pepper if desired.
- Serve: Transfer the salad to serving bowls and enjoy immediately for the freshest taste and crisp texture.
Notes
- Using Persian cucumbers ensures a tender skin and fewer seeds for a crunchier salad, but regular cucumbers can be substituted.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Chill the salad for 10 minutes before serving if you prefer it colder and more refreshing.
- Adjust the amount of garlic and dill to your preference for stronger or milder flavors.
