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Fresh Creamy Cucumber Dill Salad

Creamy cucumber dill salad with yogurt dressing in a white bowl

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This is a refreshing and simple salad featuring crisp cucumbers and red onion in a tangy, creamy dressing made with Greek yogurt, sour cream, and fresh dill. It's a quick, make-ahead side dish that pairs perfectly with grilled meals.

Ingredients

Scale
  • 2 large English cucumbers (or 4-5 smaller garden cucumbers), thinly sliced
  • 1 cup full-fat plain Greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup toasted pine nuts or sunflower seeds (optional)

Instructions

  1. Place the sliced cucumbers in a colander. Toss with 1/2 teaspoon of the kosher salt and let drain for 10 minutes to remove excess water.
  2. Meanwhile, submerge the sliced red onion in a bowl of ice water for 10 minutes to mellow its bite, then drain and pat dry.
  3. In a large mixing bowl, whisk together the Greek yogurt, sour cream, lemon juice, white wine vinegar, minced garlic, remaining 1/2 teaspoon salt, and black pepper until smooth.
  4. Stir the chopped fresh dill into the dressing.
  5. Pat the drained cucumber slices dry with a kitchen towel or paper towels.
  6. Add the dried cucumbers and the drained red onion to the bowl with the dressing. Gently fold everything together until evenly coated.
  7. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. If using, sprinkle with toasted pine nuts or sunflower seeds just before serving.

Notes

Do not skip salting and draining the cucumbers, as this prevents a watery salad. Always use fresh dill for the best flavor. The salad can be made up to a day ahead. For a dairy-free version, use plain unsweetened coconut yogurt.

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