Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the thinly sliced cucumbers and finely chopped red onion. Gently toss to combine.
- Step 2: In a separate small bowl, whisk together the Greek yogurt, white wine vinegar, olive oil, salt, and black pepper until smooth and creamy.
- Step 3: Pour the yogurt dressing over the cucumber and red onion mixture.
- Step 4: Gently toss again to ensure all the cucumbers are coated with the dressing.
- Step 5: Stir in the chopped fresh dill.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the flavors will actually deepen.
- This salad is best served chilled, and reheating is not recommended as it will make the cucumbers soggy.
- Serve this refreshing salad alongside grilled fish or chicken for a light and flavorful summer meal.
- To prevent the cucumbers from releasing excess water, gently pat them dry with a paper towel after slicing before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American