Description
A refreshing cucumber salad featuring crisp cucumbers and red onions marinated in a creamy, tangy dill dressing. Perfect as a light side dish for warm weather meals.
Ingredients
- 1–2 large English cucumbers
- 2 Tbsp extra‑virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp Greek yogurt (or mayonnaise)
- 1 clove garlic, finely minced
- 1 Tbsp fresh dill, minced (plus more for garnish)
- 2 Tbsp red onion, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Peel (optional) and thinly slice the cucumber, then toss with the sliced red onion in a shallow bowl.
- In a jar, mix the olive oil, apple cider vinegar, Greek yogurt (or mayo), garlic, dill, salt, and pepper. Shake vigorously to emulsify.
- Pour the dressing over the cucumbers and onions.
- Cover and marinate for 2–3 hours at room temperature—or longer in the fridge.
- Before serving, let it warm to room temperature and garnish with extra dill.
Notes
- Use mayonnaise instead of Greek yogurt for a richer flavor.
- Substitute dill with chives if needed.
- For added crunch and an Asian twist, add chopped peanuts and chili oil.
- Add cherry tomatoes or bell pepper for a heartier version.
- Best enjoyed within 2–3 days when stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
