Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1/2 cup plain Greek yogurt
- 1/4 cup finely chopped red onion
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a medium bowl, combine the thinly sliced cucumbers and red onion. Gently toss to combine.
- Step 2: In a small bowl, whisk together the Greek yogurt, white wine vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and creamy.
- Step 3: Pour the yogurt dressing over the cucumber and onion mixture.
- Step 4: Gently toss to coat the cucumbers evenly with the dressing.
- Step 5: Stir in the chopped fresh dill.
- Step 6: Refrigerate for at least 30 minutes to allow the flavors to meld before serving. The salad tastes even better if it sits for a few hours or overnight.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the flavors will deepen!
- This salad is best served chilled, so reheating isn't recommended; the cucumbers will become soggy.
- Serve this refreshing salad alongside grilled fish or chicken for a light and flavorful summer meal.
- For extra zing, add a pinch of sugar to the dressing to balance the acidity of the vinegar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American