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Cucumber Dill Salad

Cucumber Dill Salad
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A crisp and tangy Cucumber Dill Salad perfect for summer sides or light meals. Combining cool cucumbers, fresh dill, and a zingy creamy dressing, this salad is refreshing, healthy, and quick to prepare. Ideal as a snack, side dish, or light lunch, it brings vibrant flavors and a beautiful presentation to your table.

Ingredients

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Salad Ingredients

  • 2 large English cucumbers, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh dill, chopped

Dressing Ingredients

  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon fresh lemon juice or vinegar
  • 1 small garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon olive oil (optional)

Instructions

  1. Prepare the Cucumbers and Onion: Wash and thinly slice the cucumbers using a mandoline or sharp knife for uniform rounds. Peel and thinly slice the red onion into fine strips to balance the cucumber’s softness with a bit of crunchy bite.
  2. Mix the Dressing: In a bowl, combine the Greek yogurt or sour cream with freshly squeezed lemon juice or vinegar, minced garlic, salt, pepper, and a drizzle of olive oil if using. Whisk until smooth, tasting and adjusting for brightness and seasoning as needed.
  3. Combine Salad and Dressing: Gently toss the cucumber and onion slices with the dressing. Add freshly chopped dill and stir carefully to coat all ingredients evenly without bruising them.
  4. Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld beautifully. Serve chilled for a refreshing experience.

Notes

  • Use English cucumbers for thinner skin and fewer seeds, resulting in less watery salad.
  • Slice cucumbers and onions thinly to allow the dressing to absorb better and create a melt-in-mouth texture.
  • Salt cucumbers briefly and drain excess liquid to prevent a soggy salad.
  • Fresh dill is essential for bright, aromatic flavor; dried dill is not recommended.
  • Adjust lemon juice or vinegar after mixing to balance acidity to your taste.
  • Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
  • Freezing is not recommended as it will damage the texture of the cucumbers.
  • Serve chilled or at room temperature; reheating is not advised.

Nutrition

Keywords: cucumber salad, dill salad, summer salad, healthy salad, low calorie, keto salad, no cook, quick salad, light meal

Find it online: https://cherrycooks.com/cucumber-dill-salad/