Adapted from Amy Johnson | She Wears Many Hats

4 large cucumbers (about 2 pounds)

4 tablespoon plain Greek yogurt (I used 0% fat)

1 tablespoon dill

1 tablespoon rice vinegar (substitute red or white wine vinegar if needed)

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder


  1. Peel, half, seed, and slice cucumbers.
  2. In a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
  3. Add cucumber to bowl and toss with yogurt/dill mixture until combined well.
  4. Additional salt and pepper to taste, if needed.
  5. Refrigerate covered until ready to serve.