Description
A refreshing cucumber dill salad perfect for summer barbecues and weeknight dinners.
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon fresh lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Combine the Greek yogurt with olive oil, lemon juice, grated garlic, salt, and black pepper in a small bowl. Stir until well-blended and smooth. Set aside.
- Prepare the cucumbers by slicing them in half lengthwise and cutting each half into 3mm thick slices.
- Finely slice the red onion and chop the fresh dill.
- In a large salad bowl, combine all the ingredients: cucumbers, onion, dill, and yogurt dressing. Toss gently until well coated.
- Serve at room temperature or keep refrigerated until ready to enjoy.
Notes
For extra flavor, consider garnishing with dill sprigs or feta cheese.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg