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Fresh Cucumber Salad with Dill and Chili Flakes

fresh cucumber salad - featured image

A quick and refreshing cucumber salad featuring crisp cucumbers, fresh dill, and a subtle kick from chili flakes, perfect for hot summer days.

Ingredients

Scale
  • 2 medium English cucumbers (about 16 oz / 450g)
  • 2 tablespoons fresh dill, roughly chopped
  • 1/4 cup red onion, thinly sliced (about 40g)
  • 1/3 cup Greek yogurt (80g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 small garlic clove, minced (optional)
  • 1/2 teaspoon salt (1g)
  • 1/4 teaspoon freshly ground black pepper (0.5g)
  • 1/4 teaspoon chili flakes (0.5g)

Instructions

  1. Wash and dry the cucumbers. Slice them thinly, about 1/8 inch (3 mm) thick. If using regular cucumbers, scoop out the seeds before slicing.
  2. Thinly slice the red onion. If the raw onion flavor is too strong, soak the slices in cold water for 5-10 minutes and drain well.
  3. Roughly chop the fresh dill, avoiding over-chopping to preserve texture and aroma.
  4. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic (if using), salt, black pepper, and chili flakes. Adjust seasoning to taste.
  5. Combine cucumbers, onions, and dill in a mixing bowl. Pour the dressing over and toss gently until evenly coated.
  6. Let the salad rest at room temperature for 10-15 minutes to allow flavors to meld and chili flakes to infuse.
  7. Give the salad a final stir, taste, and adjust seasoning with more salt, lemon juice, or chili flakes if desired.

Notes

Keep cucumbers dry to prevent sogginess. Slice cucumbers thinly and uniformly for best texture. Adjust chili flakes to taste, starting with less. Chop dill fresh just before mixing. Let salad rest for best flavor but consume within a couple of hours for optimal crunch. For extra cold salad, refrigerate for 30 minutes after tossing.

Nutrition

Keywords: cucumber salad, dill, chili flakes, summer salad, quick salad, refreshing salad, easy cucumber recipe