Cucumber Dill Yogurt Salad (Print Version)
# Ingredients:
→ Yogurt Dressing
01 -
150 grams Greek yogurt or plain full-fat yogurt
02 -
22 millilitres extra virgin olive oil
03 -
22 millilitres lemon juice
04 -
0.25 teaspoon garlic, grated
05 -
0.5 teaspoon fine salt
06 -
0.2 teaspoon ground black pepper
→ Cucumber Dill Salad
07 -
670 grams English cucumbers, sliced into 3 mm thick half-moons
08 -
0.5 medium red onion, finely sliced
09 -
15 grams fresh dill, chopped
# Instructions:
01 -
In a small bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper. Stir until the mixture is smooth and homogeneous.
02 -
Slice the red onion thinly. Halve the cucumbers lengthwise and cut each half into 3 mm thick slices.
03 -
Place sliced cucumbers, red onion, and chopped dill in a large salad bowl. Pour the prepared yogurt dressing over the vegetables and toss gently until evenly coated.
04 -
Serve the salad at room temperature or refrigerate until ready to serve.
# Notes:
01 -
For optimal texture, use cold cucumbers and allow the salad to rest for 10 minutes before serving.