Cucumber-Yogurt Salad with Dill and Lemon Zest
A refreshing salad with cool cucumber, tangy yogurt, and bright lemon. This middle eastern-inspired salads ready in about 15 minutes pairs medium, peeled and diced cucumber, Greek yogurt, lemon 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 150 calories and feeds 4, 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
- 2 medium, peeled and diced cucumber
- 1 cup Greek yogurt
- 1/2 lemon
- 2 tbsp, chopped fresh dill
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup, finely diced red onion
Instructions
- Step 1: In a medium bowl, combine 2 medium peeled and diced cucumbers, 1/4 cup finely diced red onion, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper; let sit for 10 minutes to draw out moisture.
- Step 2: Stir in 1 cup Greek yogurt, 1/2 tbsp lemon zest, 1 tbsp lemon juice, and 2 tbsp chopped fresh dill until well combined.
- Step 3: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Yogurt Salad with Dill and Lemon Zest 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 Zest?
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 greek yogurt from drying out.
Can I substitute ingredients in Cucumber-Yogurt Salad with Dill and Lemon Zest?
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 Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Zest?
Middle Eastern 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
