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Winter Cheese Cucumber Dill Salad - Crisp, Creamy, and Bright

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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
  • 1 teaspoon fine sea salt (for salting cucumbers)
  • 1 cup full-fat plain Greek yogurt or sour cream
  • 3 ounces feta, crumbled (or farmer’s cheese/queso fresco)
  • 2 tablespoons mayonnaise (optional, for extra creaminess)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or sugar), to balance
  • 1/2 cup fresh dill, finely chopped (plus extra for garnish)
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Flaky sea salt, to finish

Instructions
 

  • Slice and salt the cucumbers: Thinly slice the cucumbers and place them in a colander. Sprinkle with the sea salt and toss. Let sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels. This keeps the salad from getting watery.
  • Make the dressing: In a large bowl, whisk the yogurt (or sour cream), mayonnaise, lemon juice, lemon zest, olive oil, garlic, Dijon, and honey until smooth.
  • Add the cheese: Fold in the feta crumbles. You want some small pieces for texture. Season with black pepper and a pinch of red pepper flakes if using.
  • Stir in the dill: Add the chopped dill and mix gently. Taste the dressing and adjust acidity or sweetness as needed.
  • Combine: Add the salted, dried cucumber slices to the bowl. Toss gently until everything is evenly coated.
  • Finish and serve: Transfer to a serving dish. Sprinkle with extra dill and a little flaky salt. Serve right away for maximum crunch, or chill for 15–20 minutes to meld flavors.