Why You’ll Love This Recipe

I like this salad because it’s incredibly easy to prepare—just chop, mix, and serve. The yoghurt dressing gives it a tangy and creamy texture without being heavy, and the fresh vegetables make it vibrant and refreshing. It’s also versatile enough to pair with grilled meats, fish, or vegetarian dishes. Plus, it’s ready in just 10 minutes, which makes it perfect for busy days or spontaneous meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Cucumber
2 Yellow peppers
1 Red onion

For the dressing:
250 g (1 cups) Yoghurt (natural or Greek is fine)
Juice of 1–2 lemons, To taste
2 tsp Garlic powder
2 tsp Dried dill
Salt, To taste

Directions

First, I chop the cucumber, yellow peppers, and red onion into bite-sized chunks and place them in a large salad bowl.

Next, I make the dressing in a separate bowl by mixing yoghurt, lemon juice, garlic powder, dried dill, and salt. I adjust the lemon and salt to taste, depending on how tangy or seasoned I want it.

Once the dressing is ready, I pour it over the chopped vegetables and mix everything well until evenly coated. I like to serve it immediately for the best texture and flavor.

Servings and Timing

This recipe serves 4 and takes about 10 minutes from start to finish.

Variations

I sometimes add chopped tomatoes, olives, or feta cheese for a Mediterranean touch. If I want a bit more crunch, I toss in some shredded lettuce or sliced radishes. For a protein boost, I add grilled chicken or chickpeas. I also like experimenting with herbs—fresh parsley or mint works beautifully in place of dill.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed cold, so there’s no need to reheat it. To make it ahead, I prepare the vegetables and dressing separately, then combine them just before serving to keep everything fresh and crisp.

FAQs

Can I use low-fat yoghurt?

Yes, I can use low-fat or even plant-based yoghurt, but full-fat yoghurt gives a creamier texture.

How do I prevent the salad from becoming watery?

I salt the cucumber beforehand and let it sit for about 10 minutes, then rinse and pat it dry before mixing—it keeps the salad from getting watery.

Can I use fresh garlic instead of garlic powder?

Absolutely. I often use one minced garlic clove for a stronger flavor.

What can I use instead of dill?

I like substituting dill with parsley, mint, or chives depending on my taste or what I have on hand.

Can I make this salad vegan?

Yes, I just use a dairy-free yoghurt alternative like coconut or soy yoghurt.

Can I prepare it in advance?

Yes, I prepare the vegetables and dressing ahead of time but mix them just before serving.

Can I add more vegetables?

Definitely. I often add tomatoes, radishes, or even shredded carrots for color and crunch.

How do I make it more filling?

I add grilled chicken, chickpeas, or quinoa to make it a complete meal.

Can I use lime instead of lemon?

Yes, lime juice works perfectly and adds a slightly different tang.

What does this salad pair well with?

I love serving it alongside grilled salmon, chicken skewers, or even falafel for a balanced meal.

Conclusion

I find this Cucumber Salad with Yoghurt Dressing to be the ultimate quick and refreshing side dish. The creamy dressing, infused with lemon and dill, enhances the natural crispness of the vegetables beautifully. It’s simple, healthy, and endlessly versatile—perfect for summer meals, picnics, or anytime I crave something light yet flavorful.

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