Creamy Cucumber Salad With Onion and Dill
Fresh, crisp cucumbers and sweet onions are tossed in a creamy Greek yogurt and dill dressing for this easy salad that you'll want to make it all summer long!
Servings: 6 side dish servings (about a heaping ½ cup each)
Estimated Calories: 61
Ingredients
- ½ cup plain Greek yogurt, I use whole milk yogurt for the best creaminess
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon seasoned salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon chopped fresh dill, See Note below
- 5 cups peeled and sliced cucumbers, halve each cucumber lengthwise, then slice ¼ inch thick; See Note below
- ½ cup thinly sliced sweet onions, such as Vidalia or Walla-Walla
Instructions
- In a large bowl, whisk together the Greek yogurt, white wine vinegar, sugar, seasoned salt, pepper, and dill until well-combined and smooth.
- Add the cucumbers and onions; gently toss until well-combined and evenly coated with the dressing.
- Cover and refrigerate for 1 to 2 hours before serving to allow the flavors to combine.
- Right before serving, give the salad a quick final stir. Serve cold.
Don't skip this step. Letting those flavors meld in the fridge for an hour or two will make it taste so much better.
Recipe Notes
- Fresh dill has the best flavor, but if you can't get it, use about ⅓ teaspoon of dried dill (my favorite is freeze-dried dill; look for it near the produce).
- For the cucumbers, I use and recommend either English cucumbers (aka seedless or hothouse cucumbers) or Persian cucumbers (aka mini cucumbers) because they have thin skins and fewer/smaller seeds. I peel them for this salad, but you can leave the skins on if you prefer.
- If you use regular cucumbers (aka American cucumbers), I recommend peeling them, as they have thicker, wax-coated skins that can be a bit bitter. If there are a lot of seeds or large seeds, scoop them out.
- This salad is best served the day you make it. That's because, as it sits, the cucumbers will start to release their liquid, and the salad will become watery. For this reason, I don't recommend making it any more than a few hours ahead.
- If it does get watery, simply drain off the excess liquid and stir in a little more Greek yogurt to thicken it back up.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!