Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad, Step by Step

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1. Toss the cucumber slices with the salt in a colander and leave to drain over the sink for 10 minutes. Press the slices gently with your hands to squeeze out the liquid, then pat dry with kitchen paper.

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2. Whisk the yogurt, dill, vinegar, lemon juice, garlic and pepper in a large bowl.

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3. Add the cucumber and onion and fold until every slice is coated. Taste and add a little more lemon if needed.

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4. Serve right away, or chill for up to 1 hour.

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Small Things That Help

• Choose firm, thin-skinned cucumbers; seedy ones are bitter and watery.
• If the dressing is too thick, thin it with a teaspoon of cold water.
• Keep the salad cold, and add a little more dill just before it goes to the table.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Creamy Cucumber Dill Salad

• Grilled salmon
• Roast chicken
• Grilled lamb or steak

Storing & Reheating Creamy Cucumber Dill Salad

Best eaten within an hour of mixing. It turns watery as it stands.

Creamy Cucumber Dill Salad FAQ: Common Questions

Creamy Cucumber Dill Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.