Can I make Cucumber Dill Salad ahead of time?

Yes, you can. However, for the best texture, mix it shortly before serving or within a few hours.

Can I use regular cucumbers instead of English cucumbers?

Yes, but peel them first and remove large seeds. This improves texture and taste.

You can use sour cream or skip dairy and use vinegar with olive oil.

Cucumbers release water over time. To reduce this, slice thin and serve soon after chilling.

This Cucumber Dill Salad is a light, creamy, and refreshing summer side dish made with crisp cucumbers, fresh dill, and a tangy yogurt dressing.

Scale

2 large English or Persian cucumbers, thinly sliced

1/4 red onion, thinly sliced

2 tablespoons fresh dill, chopped

1/2 cup Greek yogurt or sour cream

1 tablespoon lemon juice or vinegar

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

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1. Slice cucumbers very thin and place them in a large bowl.

2. Add sliced red onion and chopped fresh dill to the bowl.

3. In a separate bowl, mix yogurt or sour cream, lemon juice or vinegar, olive oil, and minced garlic.

4. Season the dressing with salt and black pepper, then stir until smooth.

5. Pour the dressing over the cucumber mixture.

6. Toss everything well until evenly coated.

7. Place the salad in the refrigerator and chill for 15 to 30 minutes.

8. Taste before serving and adjust seasoning if needed.

Chilling the salad improves flavor and texture.

Use fresh dill for the best taste, but dried dill can work in smaller amounts.

Slice cucumbers thinly for better absorption of the dressing.

Adjust garlic and acidity based on personal preference.

For a lighter version, skip the yogurt and use vinegar and olive oil only.