Ingredients:

  • 1 lb (450g) English cucumber, thinly sliced
  • 1 pint (300g) cherry tomatoes, halved
  • ½ cup (75g) Vidalia onion, thinly sliced into half-moons
  • 2 tbsp (8g) fresh dill, chopped
  • ½ tsp (3g) salt
  • ¼ cup (60g) plain Greek yogurt
  • ¼ cup (55g) mayonnaise
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5ml) honey
  • ½ tsp (2g) garlic powder
  • ¼ tsp (1g) black pepper
  • salt to taste

Instructions:

  1. Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for 10 minutes to release excess water.
  2. Pat the cucumbers dry with paper towels to ensure the salad doesn't become watery.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, garlic powder, and black pepper until smooth.
  4. Combine the dried cucumbers, halved cherry tomatoes, and sliced Vidalia onions in a large bowl.
  5. Pour the dressing over the vegetables and gently fold with a spatula until evenly coated.
  6. Fold in the fresh dill just before serving.