Makes: 6 servings
Prep: 10 mins
- 3 English cucumbers, thinly sliced
- 1 cup Greek yogurt
- 1/4 cup chopped fresh dill
- 3 tablespoons distilled white vinegar
- Juice of 1/2 lemon
- Salt and pepper
- In a large bowl, add the cucumbers, yogurt, dill, vinegar and lemon juice; season with salt and pepper and toss to combine. Refrigerate for at least 1 hour before serving.
Tip Get ahead
- Make this salad the night before; it's even better after marinating.