Ingredients
For the Salad
- 1 large English cucumber, sliced into half moons (about 2 cups)
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh dill, chopped
For the Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup shredded cucumber
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, finely grated or minced
- Salt and pepper to taste
- Plant milk or water, to thin dressing to desired consistency
Instructions
- Salting the Cucumbers: If preparing the salad ahead or for the next day, set the grated cucumber (for dressing) and the cucumber half-moons (for salad) separately in sieves lined with paper towels. Sprinkle both with salt and let them sit for 10-15 minutes to draw out excess moisture. Afterward, wipe the salt off the sliced cucumbers and squeeze out the remaining water from the grated cucumber to ensure the salad is not watery.
- Make the Dressing: In a bowl, combine the drained grated cucumber with Greek yogurt, mayonnaise, olive oil, lemon juice, fresh dill, minced garlic, salt, and pepper. Stir well and add plant milk or water gradually until the dressing reaches a salad dressing consistency.
- Assemble the Salad: In a medium bowl, mix the cucumber slices, thinly sliced red onion, and chopped dill. Pour the dressing over the salad and toss gently until all ingredients are well coated. Serve immediately or refrigerate for enhanced flavors.
Notes
- For best texture, salt the cucumbers to reduce water content if making in advance.
- Use Greek yogurt for a thicker, creamier dressing; regular yogurt will be thinner.
- Adjust garlic and dill amounts to taste for a more or less pungent flavor.
- Plant milk is used to thin the dressing if needed; water can be substituted.
- This salad pairs beautifully with grilled meats or as a light side dish for Mediterranean meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
