Creamy Dill Cucumber Salad

This creamy cucumber salad has been my summertime go-to for years, perfect for hot days when you need something refreshing yet satisfying. The combination of cool cucumbers with tangy yogurt and fragrant dill creates a dish that disappears quickly at every gathering.

I first made this recipe during a particularly scorching July when turning on the oven seemed criminal. My family devoured it alongside grilled chicken, and it's been our warm-weather staple ever since.

Ingredients

• Fresh cucumbers preferably English or Persian varieties that have thinner skins and fewer seeds
• Plain Greek yogurt creates the creamy base while keeping the dish lighter than versions made with sour cream
• Fresh dill the signature herb that gives this salad its distinctive flavor profile
• Lemon juice adds brightness and helps balance the creaminess of the yogurt
• Garlic powder provides flavor without the harshness of raw garlic
• Salt enhances all flavors and helps draw moisture from the cucumbers
• Black pepper adds a subtle warmth and depth to the dressing

Step-by-Step Instructions

Prepare the Cucumbers

Wash your cucumbers thoroughly and slice them into thin rounds about 1/4 inch thick. If using regular garden cucumbers with thicker skins, peel them first. For English cucumbers, the peel can remain for added color and nutrition.

Create the Dressing

In a mixing bowl, combine Greek yogurt, freshly chopped dill, lemon juice, garlic powder, salt, and pepper. Whisk until completely smooth and well blended. Taste and adjust seasonings if needed—some prefer more lemon for tanginess or additional salt.

Combine and Coat

Add your sliced cucumbers to the yogurt mixture and fold gently with a spatula until every cucumber slice is thoroughly coated with the creamy dressing. Take your time here to ensure even distribution without breaking the cucumber slices.

Chill and Develop Flavors

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This resting period allows the flavors to meld together and the cucumbers to release some moisture into the dressing, creating the perfect consistency.

Serve and Garnish

Give the salad a final gentle toss before transferring to a serving bowl. Sprinkle with additional fresh dill for presentation and an extra punch of flavor.

Bookmark

My absolute favorite way to enjoy this salad is straight from the refrigerator on a hot afternoon. The cool, creamy texture and bright flavors instantly refresh. My grandmother always added extra dill from her garden, and that generous herb approach is something I carry on today.

Best Cucumber Selection

The type of cucumber you choose makes a significant difference in this salad. English or Persian cucumbers are ideal because they contain fewer seeds and have thinner, more tender skins that don't require peeling. Regular garden cucumbers work fine but benefit from peeling and potentially deseeding if the seeds are large. For the crispest texture, choose firm cucumbers without soft spots, and refrigerate them before slicing.

Make It Your Own

This recipe serves as a wonderful base that welcomes many variations. Add thinly sliced red onion for sharpness and color contrast. Mix in halved cherry tomatoes for sweetness and visual appeal. Substitute mint or parsley for dill for a different flavor profile. Include a pinch of sumac or za'atar for Middle Eastern flair. The versatility of this simple salad makes it adaptable to whatever herbs and vegetables you have on hand.

Serving Suggestions

This cucumber salad pairs beautifully with Mediterranean and Middle Eastern dishes. Serve alongside grilled lamb chops, chicken souvlaki, or falafel. It makes an excellent companion to spicy foods, as the cooling yogurt helps balance heat. For a light lunch, spoon it over toasted pita bread or serve with a grain bowl. At summer potlucks, place it next to richer dishes for a refreshing counterpoint that guests will appreciate.

Recipe FAQs

→ Can I make this cucumber salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. The flavors actually improve after a few hours in the refrigerator. However, for best texture, add the dressing no more than 2-3 hours before serving, as cucumbers will release water over time.

→ What can I substitute for Greek yogurt?

Sour cream makes an excellent substitute for Greek yogurt in this dish. For a dairy-free version, try using coconut yogurt or a plant-based Greek-style yogurt alternative, though the flavor profile will change slightly.

→ Do I need to peel the cucumbers?

Peeling is optional and depends on your preference. If using English or Persian cucumbers with thin skins, you can leave the peel on. For regular cucumbers with thicker, waxier skins, peeling is recommended for better texture and flavor.

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill, but use only 2 teaspoons since dried herbs are more concentrated than fresh. For the best flavor, fresh dill is recommended, but dried will work when fresh isn't available.

→ How can I prevent my cucumber salad from becoming watery?

To reduce excess moisture, you can salt the cucumber slices and let them sit in a colander for 20-30 minutes before patting dry with paper towels. This draws out water before adding the dressing. Additionally, using thick Greek yogurt rather than regular yogurt helps maintain creaminess.

→ What main dishes pair well with this cucumber salad?

This salad pairs beautifully with grilled meats like chicken, lamb, or fish. It's also excellent alongside Mediterranean dishes such as falafel, gyros, or kebabs. The cool, tangy flavors complement spicy foods particularly well.