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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (5)

18 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
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
Rating: Unrated
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!
Rating: Unrated
What is the other dish pictured????
Rating: Unrated
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.
Rating: Unrated
This is so easy and really delicious. A crowd pleaser.