Ingredients
Dressing
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
Salad
- 1 ½ lb (670 grams) cucumbers, sliced (approximately 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Prepare the Dressing: In a small bowl, combine the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper. Stir well until the mixture is smooth and fully blended. Set aside.
- Slice the Vegetables: Finely slice the red onion. Cut the cucumbers in half lengthwise and then slice each half into thin slices approximately 3mm (1/8 inch) thick.
- Toss the Salad: Place the sliced cucumbers, sliced red onion, and chopped fresh dill in a large salad bowl. Pour the prepared yogurt dressing over the vegetables and toss gently until everything is well coated with the dressing.
- Serve or Chill: Serve the salad immediately at room temperature or cover and refrigerate until ready to serve for a cool, refreshing taste.
Notes
- You can substitute full-fat Greek yogurt with a lower-fat version if preferred, but it may change the creaminess.
- The salad is best fresh but can be refrigerated for up to 1 day without losing texture.
- Adjust lemon juice and salt to taste based on preference.
- To make it vegan, substitute yogurt with dairy-free yogurt alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
