Description
A refreshing, creamy cucumber salad that’s perfect for hot weather, balancing cool cucumbers with a tangy dressing.
Ingredients
Scale
- 2 large cucumbers, thinly sliced (about 4 cups)
- 1 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 1 tablespoon chopped dill
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
Instructions
- Lightly salt the cucumber and onion slices and let them rest in a colander for 10–15 minutes.
- Press or pat dry to remove excess water.
- In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, white wine vinegar, dill, sugar, and kosher salt.
- Fold the drained cucumbers and onions into the dressing.
- Chill the salad for 20–30 minutes before serving.
Notes
Adjust salt and acidity to taste. Use a sharp knife or mandoline for slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg