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Creamy Cucumber Salad
Creamy Cucumber Salad
Creamy Cucumber Salad
Creamy Cucumber Salad

Creamy Cucumber Salad

David Venable

Whip up this cucumber salad as a delightful side to a warm-weather meal. Cool, creamy Greek yogurt in the dressing is nicely balanced by the addition of red wine vinegar and fresh dill.

Salad

  • 2 English (seedless) cucumbers, sliced 1/8 inch thick
  • 1/2 red onion, thinly sliced
  • 3/4 cup red peppers, diced
  • 1-1/2 Tbsp salt
  • 1-1/2 Tbsp sugar

Dressing

  • 2/3 cup Greek yogurt
  • 2 Tbsp red wine vinegar
  • 2 Tbsp fresh dill, chopped, plus extra for garnish
  • 1 tsp salt
  • 1/4–1/2 tsp pepper
  • 1/8 tsp garlic powder

Directions

To make the salad, combine the cucumbers, onion, and peppers in a medium mixing bowl, then add the salt and sugar. Toss the mixture until the vegetables are well coated, and allow it to sit for 15–20 minutes.
Transfer the cucumber mixture to a colander and drain, shaking off any excess liquid.
To make the dressing, mix the yogurt, vinegar, dill, salt, pepper, and garlic powder together well in a medium mixing bowl.
Add the cucumber mixture to the dressing and toss well to coat. Refrigerate for at least 30–45 minutes before serving. Garnish with the additional dill.

Cook's Notes

Adding salt and sugar to the vegetables first helps them retain their crunch. This step also helps draw out extra moisture, allowing the vegetables to absorb the flavors of the dressing.

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