Ingredients
Vegetables
- 2 long English cucumbers (peeled and diced)
- 1 small onion (thinly sliced)
- 1 garlic clove (minced)
Dressing
- 2/3 cup plain Greek yogurt
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- Fresh dill, for garnish (quantity not specified, approx. 1-2 tbsp finely chopped)
Instructions
- Combine Vegetables: Place the peeled and diced cucumbers along with the thinly sliced onions in a large mixing bowl. Sprinkle with salt and pepper to season the vegetables evenly.
- Prepare Dressing: In a separate cup or small bowl, mix together the plain Greek yogurt, minced garlic, and freshly squeezed lemon juice until well combined to form the creamy dressing.
- Mix Salad: Pour the yogurt dressing over the seasoned cucumbers and onions. Gently toss to coat all the vegetables evenly with the dressing.
- Add Dill: Sprinkle fresh dill over the salad and use a spoon to stir it in thoroughly, ensuring the dill is well incorporated for an herbaceous flavor.
- Final Seasoning: Taste the salad and adjust seasoning by adding more salt and pepper if needed, then serve immediately or chilled.
Notes
- For best results, use English cucumbers as they have fewer seeds and thinner skin, making the salad less watery.
- You can add fresh herbs like parsley or chives for additional flavor.
- This salad can be refrigerated for up to 1 day but is best served fresh to maintain crispness.
- Adjust the amount of garlic and lemon juice based on your personal preference for tanginess and pungency.
- Optional: add a dash of olive oil for extra richness if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
