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Refreshing Dill and Cucumber Delight Salad
Allison Bryant

Refreshing Dill and Cucumber Delight Salad

Ultra-crisp cucumbers, fresh dill, and red onion in a creamy Greek yogurt lemon dressing. Ready in 20 minutes with perfect refreshing texture and bright flavor.
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Prep Time 20 minutes
Chill Time 30 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large English cucumbers, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/3 cup fresh dill, finely chopped
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • 1 cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 teaspoon sea salt (divided)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon zest

Equipment

  • Large mixing bowl For dressing and assembly
  • Colander For draining cucumbers
  • Mandoline slicer Optional for uniform thin slices
  • Whisk
  • Paper towels or clean kitchen towel For drying cucumbers

Method
 

  1. Thinly slice cucumbers and place in a colander. Sprinkle with 1 teaspoon sea salt, toss, and let drain for 15 minutes. Rinse briefly and pat completely dry with paper towels.
  2. In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, honey, minced garlic, lemon zest, remaining salt, and black pepper until smooth and creamy.
  3. Thinly slice red onion into rings and finely chop fresh dill. Add both to the bowl with the dressing along with dried cucumber slices and optional cherry tomatoes.
  4. If using, gently fold in crumbled feta cheese. Toss everything lightly until evenly coated.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld. Stir gently before serving and garnish with extra dill.

Notes

Salt and drain cucumbers for 15 minutes to guarantee maximum crunch. Add feta last to keep distinct creamy pockets. Best served chilled. Keeps well up to 2 days when stored properly.