Cucumber-Yogurt Salad with Dill and Lemon
Cool, refreshing cucumber salad with creamy yogurt, zesty lemon, and fresh dill, perfect for summer. This mediterranean-inspired salads ready in about 15 minutes pairs medium cucumber, plain yogurt, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium cucumber
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- 1 garlic clove
- 1/4 tsp salt
- pinch black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 medium cucumber (about 8 oz) into 1/4-inch half-moons and place in a medium bowl.
- Step 2: In a small bowl, whisk together 1/2 cup plain yogurt, 1 tbsp lemon juice, minced 1 garlic clove, 1 tbsp fresh dill, 1/4 tsp salt, and a pinch of black pepper until smooth.
- Step 3: Pour the yogurt mixture over the cucumber and toss gently until all pieces are evenly coated, then cover and chill for at least 30 minutes to let flavors meld.
- Step 4: Stir once before serving to redistribute the lemony dressing and dill.
Frequently asked questions
How long does Cucumber-Yogurt Salad with Dill and Lemon take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Yogurt Salad with Dill and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium cucumber from drying out.
Can I substitute ingredients in Cucumber-Yogurt Salad with Dill and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Yogurt Salad with Dill and Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cucumber-Yogurt Salad with Dill and Lemon?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
