Creamy Cucumber Salad
Submitted by amjad
Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.
YIELD
10 servingsPREP
10 minCOOK
0 minREADY
40 minThis is the cool, creamy side dish that shows up at every German family gathering and potluck for good reason.
Seeded cucumbers stay crisp in a tangy yogurt dressing spiked with fresh dill and garlic, creating the perfect counterpoint to rich, heavy main dishes.
The vinegar brightens everything while keeping the cucumbers from turning the dressing watery, a common pitfall in cucumber salads.
Make it at least 30 minutes ahead so the flavors meld together, but it’s even better after a few hours in the fridge when the dill really blooms.
Pro Tips
- Removing the seeds is crucial; they’re watery and will dilute your dressing into soup
- Use full-fat Greek yogurt instead of low-fat for richer, thicker texture that clings to the cucumbers
- Fresh dill is worth seeking out; dried dill can’t match the bright, grassy flavor
- This pairs beautifully with grilled meats, brisket, schnitzel, or anything heavy that needs a refreshing contrast
Ingredients
Directions
Slice cucumber lengthwise and remove seeds.
Dice the cucumber and add remaining ingredients.
Mix throughtly and chill at least ½ hour before serving.
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