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Creamy Cucumber Salad

A refreshing and creamy salad that combines fresh cucumbers with yogurt, dill, and a hint of vinegar, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Fresh Cucumbers English cucumbers are preferred for fewer seeds and thinner skin.
  • 1 cup Plain Yogurt Can substitute with Greek yogurt for extra protein or sour cream for tangier taste.
  • 2 tablespoons Fresh Dill, chopped Dried dill can be used in a pinch, but fresh is better.
  • 2 tablespoons White Vinegar Apple cider vinegar is a great substitute.
  • 1 teaspoon Sugar Can replace with honey for a natural alternative or omit for low-sugar option.
  • Salt and Pepper, to taste Adjust according to preference.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly, about 1/4 inch thick. If you prefer a less watery salad, sprinkle with salt and let sit for 10 minutes before squeezing out excess moisture.
  2. In a medium bowl, combine the plain yogurt, chopped dill, white vinegar, sugar, salt, and pepper. Stir until well mixed.
  3. Add the sliced cucumbers to the bowl of dressing and gently fold them into the mixture until well-coated.
  4. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
  5. Give the salad a final stir and garnish with more fresh dill if desired. Serve chilled.

Notes

To enhance the salad, consider adding chopped bell peppers or radishes for extra crunch. You can add red pepper flakes for heat or diced tomatoes and avocado for a seasonal twist.