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.
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
Est. added sugars 0g
How to Make It
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.