Dill Cucumber and Onion Salad

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Many of us grew up with having cucumbers and onions, mixed with a vinegar mixture during the summer when these were plentiful in the garden.  We are calling this a Dill Cucumber and Onion Salad, as it’s just an elevated version.  It’s still easy to make and can be prepared a few hours ahead of time.

By using Greek Yogurt, this makes a lighter version instead of a mayonnaise base.

 

Making Dill Cucumber and Onion Salad

Dressing:

1/3 cup plain Greek Yogurt

1/3 cup sour cream

1 ½ Tbsp fresh lemon juice

1 Tbsp fresh dill, finely chopped (or 1 tsp dried)

½ tsp garlic powder

Salt and pepper – to taste

 

Whisk all the dressing ingredients together in a medium bowl until combined

Taste and adjust with salt and pepper

Refrigerate for use later up to 2 hours

 

Salad:

2 large cucumbers, sliced and cut into half rounds

1/2 medium red onion, thinly sliced

1 Tbsp fresh dill, roughly chopped (or 1 tsp dried)

 

Combine the sliced cucumbers and sliced red onions in a large bowl. 

Add chopped dill and stir to evenly distribute.

Pour dressing over this and mix thoroughly.

Serve immediately or chill up to 2 hours

 

A few hints and tips:

Use fresh herbs when available

Make your dressing a couple of hours in advance, to allow flavors to mix – refrigerate

Many prefer a seedless cucumber

Salad can be prepared a couple of hours ahead of time – refrigerate until serving

Mayonnaise can be used instead of Greek Yogurt

 

Other salad ideas:

Broccoli and Bacon Salad

Easy Cucumber and Tomato Salad

Caprese Salad on Skewers

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