Creamy Cucumber Salad with Greek Yogurt and Fresh Dill

Yield 4 servings



  1. Place the onion slices in a bowl of ice water for ten minutes. Drain thoroughly and pat dry.
  2. In a small bowl, combine the yogurt, apple cider vinegar, honey, salt, pepper, and dill. If using, add the garlic and cayenne pepper. Stir to blend.
  3. Place the sliced cucumber and drained onion slices in a large bowl. Pour the yogurt dressing on top and gently fold to combine.
  4. Chill one hour before serving.
  5. Best if served within 24 hours.


You can make this recipe using any kind of cucumber. If using a standard cucumber (with lots of watery seeds inside) cut the cucumber in half lengthwise and use a spoon to scrape out the seeds. Discard the seeds and slice the rest of the cucumber.

Recipe by Empty Nest Eats at