1 Cucumber, chopped

2 Yellow peppers, chopped

1 Red onion, chopped

250 g (1 cup) Yoghurt (natural or Greek)

Juice of 1–2 lemons (to taste)

2 tsp Garlic powder

2 tsp Dried dill

Salt, to taste

Cook Mode Prevent your screen from going dark

Chop the cucumber, yellow peppers, and red onion into bite-sized chunks and place them in a large salad bowl.
In a separate bowl, whisk together yoghurt, lemon juice, garlic powder, dried dill, and salt to make the dressing. Adjust lemon and salt to taste.
Pour the dressing over the chopped vegetables and mix until everything is evenly coated.
Serve immediately for the freshest flavor and best texture.

Use full-fat yoghurt for a creamier texture, or swap for dairy-free yoghurt for a vegan option.

Salt cucumber slices and pat dry before mixing to prevent excess water.

Substitute dill with parsley, mint, or chives for different flavor profiles.

Add tomatoes, olives, or feta cheese for a Mediterranean twist.

Store leftovers in the fridge for up to 2 days; best enjoyed cold.