This fresh cucumber salad is here to help you conquer your cravings!
Creamy Cucumber Dill Salad: This vibrant and flavorful cucumber salad will satisfy your appetite! This is a healthy cucumber salad dish that you can create in the height of summer when cucumbers are at their juiciest and most flavorful. It’s perfect whether you’re trying to control your weight, your eating habits, or just want something nutritious for lunch. It’s quick to prepare—just ten minutes—and has a lot of sweet, acidic, and salty ingredients. Plus, you have a tasty vegetarian, gluten-free side dish to enjoy if you’re ready to embrace BBQ season!
INGREDIENTS LIST FOR THE MARINATED CUCUMBER SALAD
- 1 or 2 huge cucumbers from England
- Two tablespoons of pure olive oil
- Three tsp of vinegar made from apple cider
- One tablespoon of mayonnaise or Greek yogurt
- One garlic clove, smashed or coarsely chopped
- One tablespoon of finely chopped fresh dill, plus extra for decoration
- Two tablespoons of chopped red onion
- To taste, add salt and freshly ground black pepper.
DIRECTIONS
- To prepare the salad of cucumbers: In a big shallow dish or salad bowl, place the cucumber and red onion slices after peeling and thinly slicing them.
- Put olive oil, apple cider vinegar, mayonnaise or Greek yogurt, garlic, dill, salt, and pepper in a jar. To emulsify, close the cover, give it a good shake, then pour over the cucumbers in the plate.
- Leave the marinade covered and in the refrigerator for at least two to three hours. Before serving, bring the chilled cucumber salad to room temperature and, if desired, top with more chopped dill. Have fun!
TIPS FOR THE MARINATED CUCUMBER SALAD RECIPE
This marinated cucumber salad is a refreshing summertime recipe for any picnic, barbecue or potluck.
WHAT TYPE OF CUCUMBER SHOULD WE USED FOR THE SALAD?
You can use whichever type of cucumber you choose in this salad recipe. Because of their extremely thin skin and lack of peeling requirement, we usually prefer long English cucumbers for this dish (but you are welcome to peel them, of course). Peeling normal field cucumbers is recommended if you have them because their skins might be tough. Regular field cucumbers have larger seeds as well, so to prevent the cucumber salad from becoming overly watery, cut them in half lengthwise and scrape off the seeds.
Is it possible to prepare the cucumber salad in advance?
Indeed, to allow the flavors to mingle together, this marinated cucumber salad recipe tastes best when prepared at least two hours ahead of time and chilled. Make sure the cucumbers maintain their crispness and don’t become soggy. Prepare the onions and cucumbers the day before and toss them with the dressing right before serving if you’d like.
How the dress is made
For this cucumber salad, we use Greek yogurt as the base for the dressing; a dollop of mayonnaise is optional. Feel free to substitute chopped fresh chives for the dill.
HOW TO STORE THE CUCUMBER SALAD?
The cucumber salad will last for 2 or 3 days as long as you keep it cold in an airtight container.
MORE SALAD RECIPES YOU MIGHT LIKE
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Apple Feta Spinach Salad
- The Easiest Creamy Cucumber Salad
- Cauliflower Broccoli Ham Salad {Low Carb / Keto}
