Creamy Cucumber Dill Salad

My friends and family know how much I love cucumbers — they have been my snack of choice since I was a little girl.

If you already love cucumbers there isn’t much arm-twisting that needs to be done to make this terrific salad. It’s fresh, crunchy and it just tastes good. Really, really good. But if you are leery about cucumbers, I think this is a good recipe to start off with because the cucumbers are salted beforehand, resulting in a crisp pickle-like slice. Salting is key. The yogurt and feta make things creamy while the lemon juice adds tang, and the fresh dill knocks the flavor out of the park.

1 English cucumber, thinly sliced
1/2 T kosher salt
4 T plain yogurt
1 T mayonnaise
juice of 1 small lemon
freshly ground pepper
a few large springs of dill, minced
2 green onions, thinly sliced
2 T crumbled feta

Thinly slice the cucumber with a knife or a mandoline (I just went knife-style) and place slices in a medium-sized bowl. Sprinkle with salt, toss and refrigerate for 30 minutes. The salt draws water from the cucumber so when you remove the cukes from the fridge, drain all the liquid.

In a small bowl, combine the yogurt, mayo, lemon juice, pepper, dill, onion and feta together and then drizzle over the drained cucumbers. Toss well and serve.

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