Crisp Cucumber Salad with Lemon-Dill Yogurt Dressing
Justin Webb
Cucumber Salad
Bright, crunchy cucumber salad with tangy lemon-dill yogurt dressing—easy, refreshing side.
Nutrition (per serving)
This cucumber salad is one of those simple, joyful dishes I make all summer long — cool, crunchy cucumber meets a tangy lemon-dill yogurt dressing for a bright, refreshing side. It’s light enough to pair with grilled fish or chicken and flavorful enough to stand on its own as a light lunch.
I love how briefly salting the cucumbers softens the texture and keeps the dressing from getting watery; add a sprinkle of feta or chopped herbs to customize it. Dress it just before serving for the best crunch, or chill for 20 minutes to let flavors meld for a cooler, more relaxed vibe.
Ingredients
- English cucumber:2 pieces
- Greek yogurt (plain):1/2 cup
- Lemon juice:2 tbsp
- Lemon zest:1 tsp
- Extra-virgin olive oil:1 tbsp
- Fresh dill, chopped:2 tbsp
- Red onion, thinly sliced:1/4 cup
- Garlic clove, minced:1 pieces
- Honey:1 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Feta cheese, crumbled (optional):3 oz
Instructions
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Thinly slice the cucumbers (use a mandoline or sharp knife) and place in a large bowl.
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Sprinkle 1/2 tsp salt over the cucumber slices, toss, and let sit 10 minutes to draw out excess water; then gently squeeze or drain any liquid and return cucumbers to the bowl.
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In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, minced garlic, honey, remaining 1/2 tsp salt, and black pepper until smooth.
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Add the thinly sliced red onion and chopped dill to the cucumbers, pour the dressing over, and toss to coat evenly.
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Fold in crumbled feta if using, taste and adjust seasoning with more salt, lemon, or honey as needed.
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Serve immediately for maximum crunch, or chill 20–30 minutes for a cooler, more melded flavor.
Tips & Notes
- If cucumbers are especially watery, salt and drain them longer or pat dry to keep the dressing from thinning.
- Swap dill for mint for a different herb note, or stir in chopped cucumber seeds if you prefer extra texture.
- Make the dressing ahead and store separately; toss with cucumbers right before serving to preserve crunch.
