Creamy Dill Cucumber Salad

Some recipes are just part of your everyday rhythm — simple, reliable, and endlessly refreshing. This creamy dill cucumber salad is one of those dishes for me. It’s a staple I grew up with, always on the table next to grilled köfte, roasted chicken, or even just a bowl of rice. Cool cucumbers coated in garlicky yogurt, with the brightness of lemon and the aroma of fresh dill… it’s the kind of side dish that feels like home.

In Turkish cooking, we love pairing warm dishes with something yogurt-based — not just for balance, but because it brings everything together on the plate. This salad is especially lovely in the warmer months, but I make it year-round. The dried mint gives it a nostalgic flavor, and the dill keeps things light and vibrant.

Creamy dill cucumber salad with a drizzle of olive oil and dried mint

Ingredients

1/2 large cucumber or 4-5 mini cucumbers, thinly sliced

5 tablespoons plain yogurt

1 clove garlic, minced

1 teaspoon dried mint

Handful fresh dill (adjust to liking), chopped

1 tablespoon olive oil

Salt and black pepper, to taste

Squeeze of lemon (optional)

Instructions

Simply combine everything in a bowl — the cucumbers, yogurt, garlic, dill, olive oil, salt, pepper, dried mint, and a little lemon if you like. Stir gently until the cucumbers are nicely coated in that creamy dressing. You can chill it for a bit before serving, but honestly, it’s just as good served right away.

This salad also holds up really well in the fridge for a day or two, making it a great make-ahead option when you’re cooking for guests or prepping meals during the week.