Description
A light and refreshing creamy cucumber salad with a tangy yogurt‑dill dressing—perfect as a side dish for warm weather meals.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the Greek yogurt, sour cream, lemon juice, apple cider vinegar, dill, sugar (if using), salt, and pepper. Whisk until smooth.
- Add the sliced cucumbers and red onion to the bowl. Toss gently to coat all pieces with the creamy dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, refrigerate 1–2 hours.
- Before serving, taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve chilled, garnished with a sprinkle of fresh dill if desired.
Notes
- You can swap sour cream for more yogurt if you prefer a lighter version.
- For a vegan option, use dairy‑free yogurt and sour cream substitutes.
- To add crunch, stir in 1/4 cup diced celery or thinly sliced radish.
- This salad tastes even better the next day—but cucumbers may release liquid, so drain excess before serving.