Hello foodie friends,
Looking for a tasty vegetarian salad or dip? This Creamy Cucumber and Greek Yogurt salad made with balsamic vinegar and dill is refreshing and flavorful. The crisp cucumber adds a cool crunch, while the slightly creamy Greek yogurt gives a smooth, rich texture. Adding balsamic vinegar enhances the tangy sweetness of this cucumber salad and the perfect balance of flavors. The fresh dill gives a citrus taste, complementing the tangy and creamy elements.
To start the salad, I took out the veggies right before preparing the salad. The reason for this is that I wanted to preserve the freshness and crispiness of the vegetables. Keeping the vegetables chilled will enhance their texture, making the salad even more refreshing. Don’t you just love cucumbers? I do! Whether you’re enjoying this as a dip, a side dish, or as a main course, it’s a simple yet delicious way to bring fresh flavors to your table. Do you like your cucumber dishes more tangy or with a hint of extra creaminess?
Greek cuisine is a paradise for vegetarians and vegans, offering a wide variety of plant-based recipes packed with flavor and tradition. Here are a few vegetarian dishes let’s start with Gemista (stuffed tomatoes, eggplants, peppers) to Fasolada (white bean soup) and Revithia (slow-cooked chickpeas). Most of the Greek recipes have the freshness of seasonal ingredients. Greek olive oil, fresh herbs, legumes, and vegetables play a key role, in making Greek food so delicious. With a variety of salads like the staple in greek cuisine our very own Horiatiki (Village Greek salad). The vegetarian and vegan recipes are simply delicious!
This Creamy Cucumber Salad with Yogurt recipe can also be served as a refreshing dip. So, go straight to your pantries or kitchen cabinets get out your favorite crackers, pita bread, or even potato chips, and dip awayyyy!!
I hope you have a great morning/afternoon/evening everyone!
Creamy Cucumber Salad with Yogurt
Equipment
- 1 mixing bowl
- 1 serving bowl
- 1 spatula
Ingredients
- 1 cucumber cut into cubes
- 2 small carrots cut into cubes
- 1 celery stick cut into cubes
- 1 roasted red pepper sliced
- 1 red onion chopped
- 1 ½ tbsp fresh dill
- ⅔ cup Greek yogurt 2% fat
- 1 ½ tbsp balsamic vinegar or red wine vinegar
- 2 tbsp olive oil
Instructions
- Wash the vegetables with ample water to remove dirt.
- Chop all the vegetables into small, sized-cubes.
- Add the Greek yogurt to a bowl and stir until smooth.
- Toss the vegetables and fresh dill into the Greek yogurt, and mix until the vegetables are completely coated.
- Pour in the olive oil, and balsamic vinegar. Stir well to combine the flavors.
- The vegetables should be removed from the fridge before preparing the salad to keep them fresh and crispy.
