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Dilled Cucumber Salad


This salad is great for a picnic, or it can be served as a side for lunch or dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006


  • 2 English cucumbers
  • Coarse salt and ground pepper
  • 1/3 cup plain low-fat yogurt
  • 1/4 cup loosely packed fresh dill, finely chopped, plus dill sprigs for garnish (optional)
  • 1 teaspoon red-wine vinegar


  1. Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.

  2. Meanwhile, in a medium bowl, combine yogurt, dill, vinegar, and 1/4 teaspoon pepper.

  3. Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.

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