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Under 30 Minutes

Dilled Cucumber Salad

  • Prep:
  • Total Time:
  • Servings: 4
Dilled Cucumber Salad

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.

Reviews (5)

  • october1971 25 Jun, 2014

    This was excellent. I added corriander to it. As well I wanted a little more
    base so added julienned carrots, small red and green bell peppers and
    sliced strawberries

  • cimabell 11 Sep, 2009

    I used nonfat sour cream instead of yogurt which really complemented the dill very nicely. I also flavored to preference with white wine vinegar. Delicious!

  • ljohaines 21 Jul, 2009

    What is the other dish pictured????

  • khalpin 4 Jun, 2009

    I could only find nonfat plain yogurt at my grocery. I do not recommend using it in this recipe. It lacked volume and was pretty boring. Next time I will try it with the suggested low fat yogurt.

  • kimkim 17 Jan, 2008

    This is so easy and really delicious. A crowd pleaser.

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