Description
A refreshing cucumber salad with a creamy Greek yogurt dressing, perfect for warm days.
Ingredients
Scale
- 670 grams English cucumbers, sliced 3mm thick after halving lengthwise
- 0 medium red onion, sliced thinly
- 15 millilitres fresh dill, chopped
- 150 grams Greek yogurt or plain full-fat yogurt
- 22 millilitres fresh lemon juice
- 0 teaspoon garlic, finely grated
- 22 millilitres extra virgin olive oil
- 0 teaspoon fine salt
- 0 teaspoon ground black pepper
Instructions
- Start by slicing the cucumbers in half, then cut them into pieces that are 3 millimetres thick. Slice the red onion finely and chop up the fresh dill.
- In a little bowl, stir together the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper until it’s all smooth and well mixed.
- In a big mixing bowl, toss the cucumbers, red onion, and dill. Then, drizzle the yogurt dressing on top and mix gently so everything gets coated evenly.
- You can either serve it right away at room temperature or chill it until you’re set to eat.
Notes
- For a more robust flavor, allow the salad to chill for at least 30 minutes before serving.
- Feel free to add additional herbs or vegetables for variation.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 3 grams
- Sodium: 50 milligrams
- Fat: 9 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 5 milligrams