Dilled Cucumber Salad

18 Ratings
  • 5 3
  • 4 6
  • 3 6
  • 2 2
  • 1 1

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

Everyday Food, June 2006

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Recipe Summary test

prep:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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

  • 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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Reviews (5)

18 Ratings
  • 5 3
  • 4 6
  • 3 6
  • 2 2
  • 1 1
Martha Stewart Member
06/25/2014
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
Martha Stewart Member
09/11/2009
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!
Martha Stewart Member
07/21/2009
What is the other dish pictured????
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Martha Stewart Member
06/04/2009
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.
Martha Stewart Member
01/17/2008
This is so easy and really delicious. A crowd pleaser.
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