Cucumber Salad Recipe

Prepare cucumbers

Wash cucumbers and pat dry. Trim ends. Using a mandoline or sharp knife, slice cucumbers very thin (about 1/8-inch / 3 mm). If skin is thick, peel alternating stripes or fully peel before slicing.

Salt cucumbers (optional but recommended)

Place sliced cucumbers in a colander over a bowl, sprinkle with 1/4 teaspoon of the kosher salt, toss gently, and let sit 10 minutes to draw out excess water. After 10 minutes, gently squeeze or press slices to remove liquid and pat dry with paper towel.

Prepare onion and tomatoes

Peel and halve the red onion; slice very thinly (about 1/16–1/8-inch). If using cherry tomatoes, halve them. Place onion and tomatoes with the drained cucumber in a large mixing bowl.

Add dill

Chop fresh dill fine and add to the bowl with the vegetables, reserving a small pinch for garnish.

In a medium bowl, whisk together the Greek yogurt (or sour cream), white wine vinegar, olive oil, honey, and fresh lemon juice until smooth.

Add minced garlic (if using), remaining 1/4 teaspoon kosher salt, and freshly ground black pepper. Taste and adjust seasoning — add more salt, a drizzle of olive oil, or a little more honey if you prefer sweeter.

If the dressing is very thick, thin it with 1–2 teaspoons of cold water or milk until it reaches desired consistency.

Pour the dressing over the cucumber, onion, tomato, and dill mixture. Gently toss with a spatula or salad tongs to coat evenly, taking care not to mash the cucumbers.

Let sit at room temperature 5–10 minutes (or refrigerate 20–30 minutes) to allow flavors to meld. Taste and adjust salt and pepper before serving.

Transfer to a serving bowl, garnish with the reserved dill, and serve chilled or at cool room temperature.