Cucumber Dill Salad Recipe

Ingredients:
2 large cucumbers, thinly sliced
1 cup plain Greek yogurt or sour cream
1–2 garlic cloves, finely minced (optional, for depth)
2 tbsp fresh dill, finely chopped
1 tbsp lemon juice or 1 tsp white vinegar
1 tsp sugar (optional, balances the tang)
Salt and black pepper, to taste
Instructions:
Prep the cucumbers:
Slice the cucumbers thin. If they’re very juicy, sprinkle with a pinch of salt and let sit 10 minutes, then blot dry. (Optional but keeps the salad crisp.)
Make the dressing:
In a bowl, combine the yogurt/sour cream, garlic, dill, lemon juice or vinegar, sugar, salt, and pepper. Mix until silky and smooth.
Combine:
Add the cucumbers to the dressing and toss gently until every slice is coated.
Chill:
Refrigerate at least 20–30 minutes to let the flavors soften and bloom.
Serve:
Enjoy cold — it’s refreshing, light, and perfect with grilled meats, roasted potatoes, or as a simple comfort side.
If you want this salad extra crisp, extra creamy, or extra dilly, tell me and I can tailor it!