Creamy Cucumber Dill Salad

This creamy cucumber dill salad coats crisp cucumber pieces in a cool Greek-yogurt dressing flavored with lemon and dill. It works as a quick side for grilled foods, sandwiches, or grain bowls. Salting and draining the cucumber first is optional, but it is useful when the salad will sit for more than a few minutes because it limits the water that can dilute the dressing.

Recipe at a glance

• Yield: 4 side-dish servings
• Prep time: 15 minutes
• Drain time: 15 minutes, optional
• Equipment: cutting board, knife, colander, medium bowl, and measuring spoons

Ingredients

• 1 large English cucumber (about 12 ounces/340 g) or 4 mini cucumbers
• 1/2 teaspoon fine salt, divided
• 1/2 cup (120 g) plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil, optional

Prepare the cucumber

1. Trim the ends from the cucumber. Leave the peel on for color and crunch, or remove alternating strips if the skin is thick. Cut the cucumber lengthwise, then slice it into 1/4-inch half-moons. Mini cucumbers can simply be sliced into rounds.
2. For a salad that will be served immediately, continue to the dressing. For a thicker salad, toss the cucumber with 1/4 teaspoon salt in a colander and let it drain for 15 minutes. Pat the pieces dry; do not rinse unless they taste overly salty.

Mix the salad

1. Whisk the Greek yogurt, lemon juice, dill, garlic powder, black pepper, optional olive oil, and the remaining 1/4 teaspoon salt in a medium bowl.
2. Add the cucumber and fold until every piece is lightly coated. Taste and adjust with a few drops of lemon juice, a pinch of dill, or black pepper. Add extra salt cautiously because the cucumber may already be seasoned.
3. Serve right away for maximum crunch, or cover and chill for 20–30 minutes to blend the flavors. Stir once before serving.

Ingredient roles and substitutions

Greek yogurt provides the body of the dressing, so a thick plain variety gives the cleanest coating. Regular plain yogurt can be used after draining it in a fine sieve for 20–30 minutes. Fresh dill tastes green and delicate; dried dill is more concentrated and needs a few minutes in the dressing to rehydrate. Lemon adds acidity without the sharper edge of vinegar.

For extra crunch, add 1/4 cup thinly sliced radishes. A tablespoon of finely chopped scallion or red onion adds bite, while a pinch of sugar or an equivalent sweetener can soften very tart yogurt. These additions change the flavor but not the core method.

Troubleshooting and storage

A watery pool forms when cucumbers release moisture after mixing. Draining first, using thick yogurt, and serving promptly all help. If the finished dressing is too thick, loosen it with one teaspoon water at a time. If it is thin, fold in another spoonful of Greek yogurt.

Cover and refrigerate leftovers promptly. The salad is best the day it is made but remains safe for up to 3 days when continuously refrigerated. Stir before serving and discard it if it has remained at room temperature for more than 2 hours.