Creamy cucumber salad

The crispest, creamiest cucumber salad.
Ultra simple and made with just a handful of ingredients, yet so juicy, crunchy and good.
I love a salad with plenty of crunch, and this creamy cucumber salad has become one of my favourites.
It calls for a minimum of ingredients and can be made in under 5 minutes.
You can serve the creamy cucumber salad straight away, or leave it to rest in the fridge for 30-60 minutes.
Use thin cucumbers if you can get hold of them, or mini snack cucumbers, – they are wonderfully juicy without being watery.

Creamy cucumber salad as a side dish
Chunky pieces of cucumber tossed with red onion in a creamy dressing of Greek yogurt, garlic, dill and lemon juice. So simple, fresh and delicious.
Creamy cucumber salad is wonderful alongside anything from the barbecue, with a Greek stifado and flatbreads, an oven-roasted chicken or baked salmon.
It is hugely versatile and goes with most things, and it simply tastes fantastic. Simple and good.
Creamy cucumber salad can also be served as a snack or starter with freshly baked bread or flatbreads.

If you would like to try it with a Greek stifado and flatbreads, you will find the recipes here:
Recipe for Greek stifado – click here
Recipe for Greek flatbreads – click here

Creamy cucumber salad

Recipe for crisp, creamy cucumber salad with dill and Greek yogurt.

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4.64 from 11 votes

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Course: Salad, Side dish

Cuisine: Danish

Keywords: Cucumber, Cucumber salad

Total Time: 5 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 500 g cucumber, preferably thin ones
• ▢ 1 small red onion, cut into thin strips
• ▢ 200 g Greek yogurt (10% fat)
• ▢ 1/2 lemon
• ▢ 2 tbsp fresh dill, finely chopped
• ▢ 1 clove garlic, grated or crushed
• ▢ 1 tsp Dijon mustard
• ▢ Salt and freshly ground pepper

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Method

• Cut the cucumbers into chunky pieces.

  If they have a lot of soft, seedy "core", you can scrape a little of it out.
• Stir together the yogurt, dill, garlic and Dijon mustard, and season to taste with freshly squeezed lemon juice, salt and pepper.
• Toss the cucumber and red onion in the dressing and mix well.

  Ideally, leave it to rest in the fridge for 30-60 minutes before serving.
• Before serving, taste and add a little more salt or pepper if needed.

Nutrition

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