Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup plain Greek yogurt
- 2 tablespoons white vinegar
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup red onion, thinly sliced
Instructions
- In a large bowl, combine the Greek yogurt, white vinegar, chopped dill, minced garlic, and sugar. Mix well until smooth.
- Add the sliced cucumbers and red onion to the bowl. Toss gently to coat the vegetables with the dressing.
- Season with salt and pepper to taste, adjusting as necessary.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a gentle stir and garnish with additional dill if desired.
Notes
- For a lighter version, substitute Greek yogurt with low-fat yogurt.
- Feel free to add cherry tomatoes or bell peppers for extra color and flavor.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg