Quick 15-Minute Creamy Greek Yogurt Salad with Dill & Radish

Creamy Greek Yoghurt Salad Served on White Plate

Quick 15-Minute Creamy Greek Yogurt Salad with Dill & Radish

Course: Appetizers, Salad, Side Dish

Cuisine: Hungarian, International

Diet: Halal, Kosher, Low Fat

Keyword: creamy Greek yoghurt salad, creamy Greek yoghurt summer salad, summer salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 136kcal

Author: Timea

This best and quick creamy Greek yogurt salad with cucumber, radish, and dill is light, protein-packed, and takes just 15 mins.

Print Recipe

Metrics - US Customary

Equipment

1 chopping board
1 bowl
1 knife

Ingredients

1 pc leaf lettuce Romaine lettuce
3 pcs tomatoes medium-size
3 pcs spring onions scallions
½ pcs cucumber English cucumber
1 pc bell pepper red bell pepper
6 pcs red radish
½ bunch dill chopped
2 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
2 tablespoon white wine vinegar or lemon juice
4 tablespoon olive oil extra virgin
1 tablespoon balsamic vinegar creamy glaze
2 tablespoon Greek yoghurt full fat

Instructions

If you are using a larger slicing tomato, cut it into small, bite-sized chunks.
Slice the cucumber in half lengthwise then lay the halves cut-side down and slice them crosswise into thin, half-moon pieces.
Stand the bell pepper upright and slice down all four sides, cutting away from the core. Take the large, flat pieces of pepper and slice them into thin strips.
Use a sharp knife or a mandolin to slice the radishes into very thin rounds.
Slice the white and light green parts of the spring onions thinly.
Use a sharp knife to finely chop the dill.
Tear or chop the leaves into bite-sized pieces and place them in your largest mixing bowl.
Add the prepared vegetables on top of the chopped lettuce in your mixing bowl.
Sprinkle the finely chopped fresh dill over all the vegetables. Give the entire mixture a gentle toss to distribute the ingredients evenly.
Season with salt and freshly ground black pepper. Pour in the white wine vinegar and the olive oil, and scoop in the Greek yogurt.
Using two large spoons, gently toss the salad until every piece of vegetable and lettuce is evenly coated in the rich, creamy dressing.

Video

Notes

The single most important tip for achieving the best possible creamy Greek yogurt salad is often overlooked: Ensure All Vegetables Are Bone Dry Before Dressing.

If you plan to use this salad for lunch throughout the week, keep the creamy Greek yogurt dressing separate from the chopped vegetables.

You can easily substitute the white wine vinegar with fresh lemon juice for a zesty, bright flavor.

Nutrition