Creamy Greek Cucumber Salad
This Creamy Greek Cucumber Salad is a refreshing and easy-to-make side dish. With crisp cucumbers, creamy yogurt, and a tangy burst of flavors from herbs and spices, it’s perfect for summer barbecues or as a side for any meal.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups
- 1 measuring spoons
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 large cucumbers Approximately 1 pound.
- 1 cup plain Greek yogurt
- ¼ cup sour cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped Or 1 tablespoon dried dill.
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
Instructions
- Start by washing the cucumbers. Cut them in half lengthwise and scoop out the seeds with a spoon if desired for a less watery salad. Then, slice the cucumbers into thin half-moons.
- In a mixing bowl, combine the Greek yogurt, sour cream, olive oil, minced garlic, dill, lemon juice, salt, and pepper. Whisk together until smooth and well combined.
- Add the sliced cucumbers to the bowl with the dressing. Gently toss to coat all the cucumbers with the creamy mixture.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
- Chill the salad in the refrigerator for at least 10 minutes before serving to let the flavors meld.
- Serve cold as a delightful side dish.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
To make it even more colorful, consider adding diced tomatoes or bell peppers.
For a lighter version, you can use low-fat Greek yogurt instead of the full-fat version.
Adjust the amount of garlic and dill to fit your personal taste preferences.