A light and refreshing cucumber salad made with creamy Greek yogurt dressing, perfect for a healthy side dish.

Scale

2 large cucumbers (about 500 g), thinly sliced

1/2 teaspoon salt

1 cup (240 g) plain Greek yogurt

1 tablespoon olive oil (15 ml)

1 tablespoon lemon juice (15 ml)

1 teaspoon honey (5 ml)

1 clove garlic, minced

2 tablespoons fresh dill, chopped

1/4 teaspoon black pepper

Optional: 1/4 small red onion (about 40 g), thinly sliced

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Slice cucumbers thinly and sprinkle with salt. Let sit for 15–20 minutes.

Drain and pat cucumbers dry to remove excess moisture.

In a bowl, mix Greek yogurt, olive oil, lemon juice, honey, garlic, dill, and black pepper.

Add cucumbers (and onion if using) to the dressing and toss gently.

Refrigerate for at least 30 minutes before serving.

Use English or Persian cucumbers for best results

Adjust lemon juice and honey to taste

Best served chilled

Stir before serving if any liquid separates