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Cucumber dill Greek yogurt salad bowl in a white ceramic dish with olive oil drizzle and fresh dill garnish

Cucumber Dill Greek Yogurt Salad Bowl

A no-cook salad bowl built on thick Greek yogurt, sliced cucumber, and fresh dill. Ready in 15 minutes and genuinely satisfying.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

Salad
  • 2 medium (about 500 g total) English cucumber thinly sliced, about 3 mm thick
  • 1 tsp kosher salt for draining the cucumber
  • 1/4 medium red onion thinly sliced
Yogurt Dressing
  • 300 g full-fat Greek yogurt cold from the fridge
  • 3 tbsp fresh dill roughly chopped, plus extra for garnish
  • 1 small clove garlic grated on a fine rasp grater
  • 1 tbsp fresh lemon juice from about half a lemon
  • 1 tbsp extra virgin olive oil plus extra for drizzling
  • 1/4 tsp black pepper freshly ground
  • to taste salt

Method
 

Drain the Cucumber
  1. Slice the cucumbers into 3 mm rounds and place them in a colander set over the sink.
  2. Toss with 1 tsp kosher salt and let them sit for 10 minutes until moisture beads on the surface.
  3. Pat the slices dry with paper towels and set aside.
Make the Yogurt Dressing
  1. In a large mixing bowl, combine the Greek yogurt, grated garlic, lemon juice, olive oil, chopped dill, and black pepper.
  2. Stir until smooth and taste for seasoning - adjust salt and lemon to your liking.
Assemble the Bowl
  1. Add the drained cucumber slices and sliced red onion to the yogurt dressing.
  2. Fold gently until every cucumber slice is coated, keeping the slices mostly intact.
  3. Transfer to a serving bowl, drizzle with a little extra olive oil, and scatter extra dill on top.
  4. Refrigerate for 10 minutes before serving so the flavors come together.

Notes

Always drain the cucumber before mixing - skipping that step is the main reason this salad turns soupy within an hour.