Ingredients
Salad
- 2 long English cucumbers, washed and sliced to 1/4-inch thickness
- 1 small red onion, thinly sliced
Dressing
- ¼ cup plain yogurt (can substitute sour cream)
- 1 tablespoon extra virgin olive oil
- Juice of 1 small lemon
- ½ tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Assemble the vegetables: In a large salad bowl, combine the sliced cucumbers and thinly sliced red onions, mixing them gently to distribute evenly.
- Prepare the dressing: In a jar with a tight-fitting lid, add plain yogurt, extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh dill, chopped fresh parsley, salt, and freshly ground black pepper. Close the jar tightly and shake vigorously until the dressing is well blended and smooth.
- Adjust dressing consistency and flavor: Inspect the dressing’s thickness; add more olive oil if you prefer it thinner or extra yogurt to thicken. Taste and adjust salt and pepper as needed to balance flavors.
- Toss and chill: Pour the prepared dressing over the cucumber and onion mixture. Toss gently to ensure all pieces are coated evenly. Cover and refrigerate the salad for approximately 1 hour to allow flavors to meld and serve chilled.
Notes
- For extra creaminess, substitute plain yogurt with sour cream.
- Use English cucumbers for less bitterness and thinner skin; regular cucumbers can work but may need to be peeled.
- Add fresh herbs like dill and parsley for brightness; feel free to substitute or add mint for a different flavor profile.
- Adjust salt and pepper to your preference after chilling as flavors may intensify.
- This salad pairs well with grilled meats or as a refreshing light dish on warm days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
