Instructions

Step 1: Prep the Cucumbers and Onion

Peel the cucumbers and slice them thinly using a mandoline or a sharp knife. Slice the red onion into delicate strips and let them sit in cold water for about 5 minutes to soften their sharp flavor. Drain and pat dry.

Step 2: Whisk the Dressing

In a medium mixing bowl, whisk together the Greek yogurt, sour cream (or additional yogurt), vinegar, and honey if using. Add salt and pepper to taste, adjusting until the dressing is balanced and smooth.

Step 3: Mix the Salad

Add the cucumber slices and the drained onion to the dressing. Fold in the chopped dill, mixing gently until the vegetables are evenly coated and the herbs are well distributed.

Step 4: Chill Before Serving

Cover the salad and refrigerate it for at least 30 minutes—and up to 2 hours—to allow the flavors to meld and the cucumbers to chill thoroughly. If desired, top with feta or carrots before serving for more texture and color.

Step 5: Serve Cold

Spoon the salad into a serving bowl and enjoy it straight from the fridge alongside grilled dishes, sandwiches, picnic spreads, or as a refreshing side on its own.

Tips for the Best Flavor and Texture

• Striped Peeling: Peel the cucumbers in alternating lines for visual appeal and a bit more texture.
• Don’t Overdo the Dressing: Add dressing little by little, since cucumbers release water as they sit—you want them coated but not swimming.
• Soak the Onion: This simple step softens the harsh bite of raw onion while leaving a pleasant crunch.
• Use Fresh Dill: While dried dill is acceptable, fresh dill brings the brightest flavor and aroma, enhancing the salad dramatically.