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Dilly Cucumber Salad with Yogurt

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 2/3 cup)

We give the classic cucumber, tomato, and red onion combo a hit of grassy dill for more vibrance. Instead of crumbled feta or another cheese, a dollop of cool, rich Greek yogurt is the perfect contrast (and will help to counter some of the chipotle heat in the chicken). To use up a whole package of dill before it begins to spoil, stir into salad dressings, yogurt dips, cream cheese spreads, summer soups, or seafood marinades.

Ingredients

  • 1 medium English cucumber, halved lengthwise and seeded
  • 1 cup grape tomatoes, sliced
  • 1/2 cup vertically sliced red onion
  • 2 tablespoons chopped fresh dill, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar

Nutrition Information

  • calories 88
  • fat 7.2 g
  • satfat 1.1 g
  • monofat 5.4 g
  • polyfat 0.6 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 246 mg
  • calcium 22 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cut cucumber halves diagonally into thin slices. Combine cucumber, tomatoes, onion, 1 tablespoon dill, salt, and pepper in a bowl; toss. Top with yogurt, remaining 1 tablespoon dill, oil, and vinegar.