Creamy Cucumber Salad with Dill and Yogurt Recipe
A refreshing and creamy cucumber salad made with crisp cucumbers, tangy sour cream or Greek yogurt, fresh dill, and a hint of garlic. Perfect as a light side dish or a cool accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, thinly sliced
Dressing Ingredients
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice the cucumbers: Wash and thinly slice the cucumbers using a sharp knife or a mandoline for even slices.
- Prepare the dressing: In a bowl, combine the sour cream or Greek yogurt with the minced garlic, chopped dill, salt, and black pepper. Mix well until everything is incorporated.
- Combine salad and dressing: Add the sliced cucumbers to the bowl with the dressing and gently toss to coat the cucumbers evenly.
- Chill the salad: Cover the bowl and place it in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the salad to become nicely chilled.
Notes
- Using Greek yogurt instead of sour cream can reduce fat content while keeping creaminess.
- Adjust the garlic quantity according to your taste preference.
- For extra crunch, add thinly sliced red onions or radishes.
- Serve chilled for best flavor and texture.
- This salad is best consumed within 2 days for optimal freshness.
Keywords: creamy cucumber salad, cucumber salad, dill cucumber salad, no cook salad, easy salad, summer salad
