Cucumber salad with yogurt and dill

About this recipe

German cucumber salad with yogurt and dill is a cool side dish built around thin slices of fresh cucumber. Several varieties of Gurkensalat exist, including vinegar dressings and richer cream-based preparations. This version uses plain whole-milk yogurt, a measured little lemon juice, fresh dill and a small amount of sugar. Salting the cucumber slices before adding the dressing helps release excess water while leaving them crisp. After twenty minutes the collected liquid is discarded and the slices are gently pressed rather than crushed. A slightly larger amount of yogurt compared with the earlier house recipe coats the cucumber more consistently without making the salad a thick dip. Fresh dill is chopped shortly before mixing to preserve its aroma. The dressed salad is best served immediately and kept chilled when prepared for a picnic. Because the dressing contains ordinary dairy yogurt, the recipe is vegetarian but neither vegan nor lactose-free.