A refreshing salad that highlights the vibrant crunch of fresh cucumbers, infused with the unique flavor of dill.
Ingredients
Scale:
2 large cucumbers, preferably organic
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 cup fresh dill, chopped
1/4 cup Greek yogurt (or dairy-free yogurt for a vegan option)
2 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Wash the cucumbers thoroughly under cold water. Peel if desired, then slice them into thin rounds, about 1/4 inch thick.
In a large mixing bowl, add the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped fresh dill. Mix gently to maintain the shape of the vegetables.
In a separate small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper until smooth. Adjust seasoning if necessary.
Drizzle the dressing over the cucumber mixture and gently toss until evenly coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
