Creamy Yogurt-Dill Cucumber Salad

By
Jessica Harlan
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
Learn about The Spruce Eats' Editorial Process
Updated on 08/8/19
Greek salad with cucumber slices and yogurt

Les Hirondelles Photography/Getty Images

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 3 servings
Nutrition Facts (per serving)
117 Calories
8g Fat
12g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 3
Amount per serving
Calories 117
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 23mg 8%
Sodium 21mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Protein 3g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple cucumber salad recipe is great in the summer served with a mild, grilled fish, such as trout. It's a cool side dish that doesn't require heating up the kitchen. It also has only a few ingredients, so you might even prepare it while you away from home.

Dill is the traditional accompaniment for fish, but not everyone loves the flavor. You can change it up and substitute chives, cilantro, mint, or parsley for the dill for a completely different flavor. See what you have growing in your garden and give it a try. You can use dried herbs if that is what is available.

The best tool for this job is a mandoline to quickly slice cucumbers into uniform, thin slices, but you can simply use a knife if you prefer.

Ingredients

  • 3 medium cucumbers (about 1 1/2 pounds)
  • 1/2 cup thick, Greek-style yogurt or reduced-fat sour cream
  • 2 tablespoons minced dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Peel the cucumbers with a peeler or knife.

  3. Thinly slice the cucumbers on a mandoline or with a knife, about 1/4 to 1/8 inch thick slices.

  4. In a medium serving bowl, combine the yogurt and dill. Stir to combine them thoroughly.

  5. Add cucumbers and stir to coat the cucumber slices completely with the yogurt-dill mixture.

  6. Season the mixture with salt and pepper.

  7. Serve and enjoy!

Recipe Variations

  • Substitute chives, cilantro, mint, or parsley for the dill.