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Yogurt Cucumber Dill Salad

Greek Yogurt Cucumber Dill Salad

This Yogurt Cucumber Dill Salad is a light and refreshing salad filled with fresh dill and whole milk organic yogurt. Perfect for summer entertaining!
Course Lunch, Salad
Cuisine Greek
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 38kcal
Author Katie


  • 2 cucumbers peeled and thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon red onion minced
  • 3 tablespoons fresh dill minced
  • ½ cup Stonyfield Plain Whole Milk Yogurt
  • Ground black pepper to taste


  • Peel both cucumbers, then using a mandolin, thinly slice the cucumber. Place the cucumber slices in a large bowl. Sprinkle salt on top and mix well. Let the cucumbers rest.
  • While the cucumbers rest, mince the red onion fresh dill. Sprinkle on top of the cucumber slices and mix in a half cup of Stonyfield Plain Whole Milk Yogurt. Mix well, cover, and let chill in the refrigerator for at least one hour. Before serving top with freshly ground black peper.


Calories: 38kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 599mg | Potassium: 251mg | Fiber: 1g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg