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Ingredients
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Salad
House-made Garlic Dressing
Method
Salad
- 1
Prepare cucumbers
Peel the cucumbers if desired. Halve lengthwise and use a spoon to scrape out seeds. Dice into roughly 1/2-inch pieces. Place diced cucumber into a large bowl.
- 2
Prepare onion and tomatoes
Thinly slice the red onion, rinse briefly under cold water to reduce sharpness, then drain and pat dry. If using cherry tomatoes, halve them. Add onion and tomatoes to the bowl with cucumbers.
- 3
Add herbs and season
Add the chopped fresh dill to the cucumber mixture. Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the vegetables and toss gently to combine. Set aside while you make the dressing so flavors begin to meld.
House-made Garlic Dressing
- 4
Combine base
In a medium bowl or jar, add 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, and 1/2 teaspoon Dijon mustard.
- 5
Add garlic and season
Add the 2 minced garlic cloves, 1/2 teaspoon honey (or sugar), 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the bowl.
- 6
- 7
Dress the salad
Pour the dressing over the cucumber mixture. Using a large spoon, gently fold the dressing into the vegetables until everything is evenly coated. Start with about three-quarters of the dressing, toss, then add more if desired to reach preferred creaminess.
- 8
Chill and serve
Let the dressed salad rest in the refrigerator at least 15 minutes to allow flavors to meld (30 minutes is better). Before serving, taste and adjust salt and pepper. Garnish with a small extra sprinkle of chopped dill, if desired, and serve chilled.